Hi Y’all!
Happy Friday to! You have successfully made it to the next recipe this week! Totally Kidding because I knew you could do it!
I can seriously feel spring time coming! Although, one more snow day would not be a bad idea. I kinda like sleeping in and not having anything to do because well, I can’t get any where! AND THE SNOW! It is one of the most beautiful (yet dangerous) things ever, but I like to be inside with something hot in my hand watching it snow. Not outside in it freezing my butt off. I am definitely feeling my Florida girl ways when it is snowing and I hate to say it. Even going up to Appalachian State (GO Mountaineers!) for school did not cure me of this!
Guess what it is almost time for?! That’s right, V-Day! or D-day for some men who aren’t so prepared! However, this year men should be more than prepared, Why, you ask? Because Valentine’s Day is exactly 1 week after Super Bowl 50. They have no excuse, right ladies? They knew it was coming! However, for the SUper Bowl some delicious snacks like: Turkey Sausage Balls and Taco Dip with some chips are much needed snacks to remind him of it next week! I am just saying!
Today’s recipe sure reminds me of the love that is in the air! These gluten free red velvet cake doughnuts are completely baked, not fried, and totally and completely delicious! I think I may have fallen in love with them. They are really just that good. Baked doughnuts don’t give you that oily feeling that regular doughnuts do, but they are still positively scrumptious in my eye though. I can only eat 1 of a traditional doughnut because of the fried reason, but give me a handful of cake doughnuts and I will guarantee you they will be gone in 10 minutes flat. No question.
Gluten Free Red Velvet Cake Doughnuts
3/4 cup Brown Rice Flour
1/2 cup Tapioca Starch
2/3 tsp Xanthan Gum
1 1/2 Tbsp Cocoa Powder
Big pinch of salt
1/2 tsp Baking Soda
1/2 tsp White Vinegar
1/2 cup plus 2 Tbsp Coconut Oil (melted)
3/4 cup Demerara Sugar (or any sugar)
1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
1 egg
1/2 tsp Vanilla
1 1/2 Tbsp Red Food Coloring
Frosting:
1 1/2 Powdered Sugar
2 oz Cream Cheese
1/2 tsp vanilla
3-4 Tbsp Milk (I used Almond Milk)
Directions
Preheat oven to 350 degrees.
Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside.
Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack.
Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch…. or dinner and lunch no judgement here!
- 3/4 cup Brown Rice Flour
- 1/2 cup Tapioca Starch
- 2/3 tsp Xanthan Gum
- 1 1/2 Tbsp Cocoa Powder
- Big pinch of salt
- 1/2 tsp Baking Soda
- 1/2 tsp White Vinegar
- 1/2 cup plus 2 Tbsp Coconut Oil (melted)
- 3/4 cup Demerara Sugar (or any sugar)
- 1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
- 1 egg
- 1/2 tsp Vanilla
- 1 1/2 Tbsp Red Food Coloring
- 1 1/2 Powdered Sugar
- 2 oz Cream Cheese
- 1/2 tsp vanilla
- 3-4 Tbsp Milk (I used Almond Milk)
- Preheat oven to 350 degrees.
- Mix together your tapioca starch, brown rice flour, xanthan gum, baking soda, salt and cocoa powder together. If you wish to sift it you can. Set mix aside.
- Place in your mixing bowl (or bottom of stand mixer) sugar, coconut oil, buttermilk, vanilla and egg. Mix together well. Add your vinegar into your dry mix right before you mix it in with the wet ingredients. Mix well. Add in your Red Food Coloring. Take your doughnut pan and grease well. Take a ziploc gallon bag or piping bag. Cut the corner so that the opening is about 1/2 to 3/4 of inch long (about 1 to 1.5 cm) put your dough into the bag and pipe an even amount into the wells. Bake for 8-10 minutes or until the doughnut is springing back. Let cool in pan for about 10 minutes and then finish cooling on rack.
- Mix together your icing and when the doughnuts are cool dip tops into the icing and dip into sprinkles or take a ziploc bag or piping bag and fill the baggy with the icing glaze. Cut a tiny hole in the bag and drip over the doughnuts or decorate how you want! Serve with a glass of milk for breakfast or lunch.... or dinner and lunch no judgement here!
These red velvet Cake doughnuts are so moist, soft, beautiful and yummy too! I was honestly blown away the first time I ever made them when I was in college. I honestly cannot remember where I got the recipe from considering I have done so many tweaks to the recipe to bring to the gluten free side of baking or the good side, which ever you prefer! 🙂
I would be lying if i said i had any of these left to share, but sadly (for me too!) they are all gone. However, you can make them yourself and let me know what you think of it! they are so good! You will not be disappointed!
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I hope you have a blessed Day!
Deliciously,
Gabby