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Not Too Shabby Gabby

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Red velvet

Gluten Free Red Velvet Cake Doughnuts

February 5, 2016

GF Red Velvet Cake Doughnuts CVHi 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! 

Gluten Free Red Velvet Cake Doughnuts
2016-02-04 11:13:45
Serves 10
A delicious red velvet cake doughnut. The perfect size to not stuff your self and leaving you satisfied!
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Prep Time
10 min
Cook Time
8 min
Total Time
20 min
Prep Time
10 min
Cook Time
8 min
Total Time
20 min
302 calories
37 g
26 g
17 g
3 g
13 g
85 g
120 g
21 g
0 g
3 g
Nutrition Facts
Serving Size
85g
Servings
10
Amount Per Serving
Calories 302
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 120mg
5%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 21g
Protein 3g
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3/4 cup Brown Rice Flour
  2. 1/2 cup Tapioca Starch
  3. 2/3 tsp Xanthan Gum
  4. 1 1/2 Tbsp Cocoa Powder
  5. Big pinch of salt
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp White Vinegar
  8. 1/2 cup plus 2 Tbsp Coconut Oil (melted)
  9. 3/4 cup Demerara Sugar (or any sugar)
  10. 1/2 cup Buttermilk (1/2 cup milk mixed with 1/2 tsp lemon juice)
  11. 1 egg
  12. 1/2 tsp Vanilla
  13. 1 1/2 Tbsp Red Food Coloring
Frosting
  1. 1 1/2 Powdered Sugar
  2. 2 oz Cream Cheese
  3. 1/2 tsp vanilla
  4. 3-4 Tbsp Milk (I used Almond Milk)
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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!
By Not Too Shabby Gabby
beta
calories
302
fat
17g
protein
3g
carbs
37g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
When I was a child I absolutely hated red velvet anything! I once had a cake from a wedding that was red velvet and it tasted horrible. It took me until I was well into high school to try it again. I realized very quickly that it was just a bad cake in general. Now, it is still isn’t one of my favorites but red velvet is pretty darn good.

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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GF Red Velvet Cake Doughnuts 1It’s okay, simply sign up for our weekly email list! You will always be up to date and even get a sneak peek at what is to come! It is my little gift to you and maybe even some behind the scenes tricks and tips for your kitchen from mine!

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I hope you have a blessed Day! 

Deliciously, 
Gabby 

 

 

GF Red Velvet Cake Doughnuts Pin

Filed Under: baked Goods, gluten free Tagged With: Cake Donut, cake doughnuts, gluten free, Gluten free cake doughnuts, Gluten Free Doughnuts, Red velvet, Red Velvet cake doughnuts

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Hi, I’m Gabby

I am a lover of all thing cute, cuddly, sweet and colorful. I prefer to be in the kitchen but love to take adventures! I am a social media director who is all about having fun! My life is one adventure after another and you see!

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