I think we have to have a talk.
We have a real problem here.
A doughnut problem. More specifically, a lack-of-doughnut problem.
Did you know there are only 2 (!) doughnut recipes on this site?? How could I let this happen? How could you let me let this happen? I rely on you guys to tell me when I’ve messed up so colossally as to let an entire year pass without posting a doughnut recipe. I’m so ashaaaaaamed! Forgiiiiiiiive meeeee!
Or, in lieu of forgiveness, I hope you’ll make doughnuts. These were totally worth the wait, I promise. They’re soft, dense and cakey, and slathered with rich, silky chocolate frosting and, of course, topped with a very generous helping of sprinkles. Sprinkles are everything, you guys. I stood by that when I was four and I stand by that now. (So does the 2 year old whose eyes bulged out of her head when I showed up at her house with a plate of these. I may have slightly ruined her dinner, but who’s counting?)
Now that I have figured out a great basic recipe, the sky is the limit. The recipe is so versatile and I already have a million ideas for more doughnut recipes to share with you guys, but before I get ahead of myself, I have to fill you in on the extra special reason for today’s doughnuts – or, rather the guest of honor at today’s doughnut party. Because, unbeknownst to you, you have stumbled into a doughnut party this morning. Happiest accident ever?
The reason for today’s party is a very special lady named Cate – long time blog friend, current doughnut lover, imminent mother. We’re celebrating the impending arrival of her baby girl with mom’s favorite pastry and boy, is this a doughnut-craving pregnant woman’s dream baby shower. Scroll down to see all of the creative doughnut recipes that the other ladies brought to the party.
Baked Dark Chocolate Strawberry Donuts – Club Narwhal
Baked Lemon Donuts – What Jessica Baked Next
Biscoff Donuts – Baking a Moment
Chai Donuts – Fresh April FloursChocolate Cake S’mores Donuts – Jessica in the Kitchen
Chocolate Pretzel Donuts – The Emotional Baker
Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker
Coffee and Donuts Breakfast Bake – The Cookie Rookie
Doughnut Tiramisu – bethcakes
GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life
Maple Glazed Donut Holes – Hall Nesting
Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking
Paleo Chocolate Frosted Donuts – A Clean Bake
Raspberry Jam Filled Cupcakes – gotta get baked
Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite
Strawberry Margarita Oreo Donuts – Life Made Sweeter
Baked Mini Samoa Donuts – Culinary Couture
Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripee
Cate, I’m so excited for you and your husband and can’t wait for you to meet your baby girl. In the meantime, I hope you are relaxing and enjoying a doughnut or two. I’m only sorry I can’t delivery a dozen or so of these to you in person. Congratulations!
- 1 cup blanched almond flour
- 1/4 cup granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
- 1 Tablespoon tapioca flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 large eggs
- 3 Tablespoons mild flavored oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon white or apple cider vinegar
- Preheat the oven to 350F. Lightly grease a 6-compartment doughnut pan and set aside.
- In a large mixing bowl, whisk together the almond flour, sweetener, tapioca flour, baking soda and salt. Set aside.
- In a medium mixing bowl, whisk the eggs, then whisk in the oil, vanilla and vinegar.
- Pour the wet mixture into the dry mixture and whisk until batter is smooth and evenly combined.
- Divide the batter evenly between the 6 compartments of the prepared doughnut pan (each should be about 2/3 of the way full).
- Bake for 14-18 minutes until the tops are domed and the edges are lightly golden.
- Allow to cool in the pan for 10 minutes before transferring doughnuts to a wire rack to cool completely.
- Frost with homemade dairy free chocolate frosting and finish with rainbow sprinkles.
- Store leftovers in an airtight container at room temperature for up to 2 days. Unfrosted doughnuts will keep nicely in the freezer, if wrapped tightly, for up to 3 months.
- Yield: 6 doughnuts