⭐️ Get Recipe: theplantbasedschool.com/cake-donuts/
This recipe is for oven-baked cake donuts raised with baking powder, without yeast.
Whether you are a deep-fried cake donut or a yeast donut person, you cannot deny this oven-baked cake donut recipe’s simplicity, taste, and versatility.
⭐️ Ingredients
DRY INGREDIENTS
1 cup (150 grams) all-purpose flour
½ cup (125 grams) sugar
1 teaspoon (4 grams) baking powder
¼ teaspoon salt
1 teaspoon cinnamon or grated lemon zest
WET INGREDIENTS
⅔ cup (160 grams) milk, we use almond milk
1 tablespoon (15 grams) olive oil sub avocado oil or canola oil
1 teaspoon vanilla extract
LEMON GLAZE TOPPING
1 cup (120 grams) powdered sugar
2 tablespoons (30 grams) lemon juice
1 teaspoon vanilla extract
INSTRUCTIONS
MAKE DONUT BATTER
Preheat the oven to 340°F or 170°C. Brush your donut baking pan with butter or dairy-free butter.
In a large bowl, whisk 1 cup all-purpose flour, ½ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and 1 teaspoon cinnamon.
Add ⅔ cup milk, 1 tablespoon olive oil, and 1 teaspoon vanilla extract. Whisk to combine without overmixing.
BAKE THE DONUTS
Using a spoon, pour the mixture into the donut pan, filling the molds slightly over half full.
Bake at 340°F or 170°C for 20 minutes. Let them cool down for 10 minutes in the pan, then take them out and serve with your favorite topping.
LEMON GLAZE TOPPING
In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon vanilla extract until creamy.
Dip the donuts in the glaze, then top with grated lemon zest or sprinkles.
❤️ Nico & Louise
#donuts #easybaking
Nico and Louise