Servings: 6 donuts 1x
Ingredients
For the Donuts:
- 2 eggs
- ⅓ cup avocado oil
- ⅓ cup cane sugar (67 g)
- 1 teaspoon pure vanilla extract
- ⅔ cup gluten-free flour blend or all-purpose flour (90 g)*
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
For the Cinnamon-Sugar Topping:
- 3 tablespoons cane sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter**
Instructions
For the Donuts:
- Preheat the oven to 350℉.
- In a mixing bowl, whisk together the eggs, oil, sugar, and vanilla.
- Add the flour, baking powder, and baking soda; stir well.
- Fill a sprayed 6-count donut pan (see our pan recommendations below) ¾ full to almost full with donut batter.
- Bake for 16-22 minutes or until lightly golden brown. Time will depend on the pan used.
- Remove from the oven, allow to cool in the donut pan before removing.
- To take out donuts, carefully peel back the silicone holder and ‘pop’ donuts out or if using a regular pan, carefully remove with a spoon.
For the Cinnamon Sugar:
- Add the sugar and cinnamon to a bowl, stir together.
- Using a pastry brush, sweep a thin layer of melted butter onto a cooled donut, immediately after, place the donut (butter side down) into the bowl of cinnamon-sugar mixture. Swirl to evenly coat one side of the donut.
Notes
*We like Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure Gluten-Free Flour. If you don’t need donuts that are gluten-free, you can use the same amount of all-purpose flour.
**For dairy-free donuts, use melted coconut oil or avocado oil for brushing on the donuts.
Store cooled donuts in a covered container for up to 3 days for optimal freshness.
For donuts pans, we prefer a silicon option like this one, or a nonstick metal pan like this one.
Nutrition Information
- Serving Size: 1 donut
- Calories: 250
- Fat: 14 g
- (Sat Fat: 3 g)
- Sodium: 95 mg
- Carbohydrate: 26 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 3 g
- Cholesterol: 51 mg