I meant that as two different things.

Lemon Cake Donuts

AND

Cinnamon Cake Donuts

Two of my favorite flavors, but not combined into one. I’m not sure how that would be.

I seriously love my doughnut pan. So far, it has done no wrong. And somehow, randomly, I came up with a flour mixture that makes real.deal.cake.donuts.

Not muffins.

Not cake.

But cake donuts.

For the lemon cake donuts [or is it doughnuts?], I kept the topping quite simple. No, that is not chocolate glaze. It’s sucanat powdered sugar glaze. Remember when I turned sucanat into powdered sugar? You can do it with plane pure cane sugar as well!

I wanted this version to be thinner than the typical glaze like frosting. I wanted it to soak into the donut, and not sit on top.

Then, top it all off with a touch of freshly grated lemon zest. A surprising burst of lemon all the way through this donut. No hint of dryness here!

Lemon Cake Donuts [yields 6] adapted from my Key Lime Donuts

1/2c oat flour [ground in a blender from oat groats or steel cut oats]

1/2c sweet rice flour

3T coconut flour

3T sunflower oil

1/3c sucanat

2 large eggs

3T unsweetened applesauce

6T unsweetened almond milk

2T lemon juice

1T lemon zest

1t vanilla extract

1t lemon extract

1/2t salt

1t baking powder

Preheat your oven to 350* + grease your donut pan.

In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt + baking powder.

In a small bowl, whisk together eggs, milk, vanilla extract, lemon extract, oil + applesauce.

Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy.

Fold in the lemon juice + zest.

With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.

Bake for 18-22min.

Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The tops of the donut should be golden brown and it will spring back when you press it lightly.

Let them cool in the pan for 5min then turn out onto a cooling rack.

Glaze when cooled.

*For high altitude – oven 375*, 3/4t baking powder

*If you don’t have lemon extract, add 1T extra lemon juice + 1/2T extra lemon zest. Not exactly the same but it will work.

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.

Sucanat Glaze [+ lemon zest]

6T powdered sucanat sugar [or powdered sugar]

2.5T milk

1T lemon zest

Whisk powdered sugar + milk together until smooth. Let sit 2-3min.

Dip donut into glaze on both sides.

Sprinkles with lemon zest right away, so it sticks.

Let dry + soak in on a cooling rack. These are a bit messy! You can dip one side if you prefer.

Gluten free, but no one will ever have a clue.

I know that looks like a long recipe, but I just like to provide you with details. Honestly, they take about 10min to prep and max. 20min to bake. They’re ready to go in no time at all.

Now, recipe number two!

Ever since I was little, I’ve always had a thing for cinnamon.

Not only are these topped with cinnamon + sucanat + sprinkles, but they’re loaded with cinnamon on the inside too!

Favorite donut yet?

This just might be.

While I was extremely excited about how the lemon donuts turned out, there was something a little more nostalgic about the cinnamon sugar donut. Maybe it was my memory of eating cinnamon sugar donut holes from Louie’s Bakery in Marshall, MI growing up.

Yeah, I’m pretty sure that was it.

These aren’t fried, and they’re not made with lard, but I must say, they are quite edible.

They’re also completely gluten free + don’t fall apart…at all!

And the sprinkles? Well, they're just so fun!

Cinnamon Cake Donuts [yields 6]

1/2c oat flour [ground in a blender from oat groats or steel cut oats]

1/2c sweet rice flour

3T coconut flour

4T sunflower oil

1/3c sucanat

2 large eggs

2T unsweetened apple sauce

1/2c unsweetened almond milk

1.5t ground cinnamon

2t vanilla

1/2t salt

1t baking powder

Preheat your oven to 350* + grease your donut pan.

In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt, cinnamon + baking powder.

In a small bowl, whisk together eggs, milk, vanilla, oil + applesauce.

Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy.

With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top. It should fit 6 perfectly.

Bake for 16-20min.

Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The tops of the donut should be golden brown and it will spring back when you press it lightly.

Let them cool in the pan for 5min then turn out onto a cooling rack.

Add toppings when cooled.

*For high altitude – oven 375*, 3/4t baking powder

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.

Cinnamon Sugar Topping [adapted from Angela’s Cinnamon Sugar donut topping]

3T sucanat

1/2t ground cinnamon

1/2T sprinkles [opt]

2T butter, melted

In a cereal sized bowl, melt the butter.

Combine sucanat + cinnamon together in a small bowl.

Dip the top of the donuts into the butter and place on a cooling rack.

Sprinkle with topping immediately after dipping in butter. *or you can try Angela’s bag shaking method

Both batches of donuts, were prepped, baked, topped + ready to go in just over an hour. Not bad! Don’t forget!! If you don’t have a donut pan, just use 6 muffin tins. They’ll take about 4-8min longer to bake, but will have the same cakey consistency.