Egg Free Cinnamon Cake Doughnuts

Egg Free Cinnamon Cake Doughnuts

I have this thing with doughnuts. Just because I have food allergies and can't eat 90% of all doughnuts has not deterred me from trying to eat them any chance I get. From my trials and (mostly) errors in doughnut making, I have found that cake doughnuts are much easier to make egg free than any other type. These are aimed to taste like the classic, fairground staple, though a little lighter because they're baked instead of fried.

This recipe is adapted from a Cinnamon Toast Crunch doughnut recipe, which includes a milk-soaked cereal topping you feel like getting a little fancier. If you want to make this recipe vegan, just sub out the butter and milks for non-dairy alternatives.

For this recipe, you'll need:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 cup milk (dairy or non-dairy)
  • 1 1/4 cups buttermilk (dairy or non-dairy)
  • 2 tbsp unsalted butter (or margarine)
  • 2 tsp vanilla extract
  • powdered sugar for dusting
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1. In a medium bowl, add the flour, sugar, baking powder, cinnamon, nutmeg and salt and mix to combine.

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2. Melt the butter in a small bowl, before whisking the butter, milk, buttermilk and vanilla extract together to combine.

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3. Add the wet mixture to the dry mixture and stir until just combined, careful not to over mix. Depending on the humidity and temperature in your kitchen, you may need to add a little more milk to get all the dry ingredients to combine, so keep an eye on that as you mix. There are some days where I'll have to add an additional 1/2 cup of milk, which is absolutely fine.

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4. Place the batter into greased doughnut or muffin tins until almost full. I realize a doughnut pan would make these look much more authentic, and if you have one, that's great. Otherwise, they bake just as well in a traditional muffin tin.

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5. Bake for 15-17 minutes in a 350 degree Fahrenheit oven, or until a toothpick inserted in the centre comes out clean.

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6. Allow to cool for about five minutes before popping them out of the pan. Dust with icing sugar.

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This recipe is so, so great because the doughnuts take 10 minutes to whip together, 15 minutes to bake, and taste like there was far more thought and effort going into them. They are light and fluffy, sweet and cinnamon-y and very easy to finish off in two bites.

I think they could be great to experiment with using other spices too, to make them more winter holiday themed. Or drizzled with chocolate. Or even adding cocoa powder to the batter for a chocolate cake doughnut. The base of this is so simple and will lend itself to whatever flavours you're looking to create.

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Have you experimented with an egg free and/or dairy free doughnut recipes? If you have any brilliant tips or ideas I'd love to hear them!

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