Gluten Free Ginger Cake Doughnuts
Gluten Free Cake Doughnuts with Ginger
Cake doughnuts for me, are a reflection of Sunday mornings at church. Nothing goes together quite like church, coffee, and cake doughnuts. My mum was quite proper as she was British… Therefore the proper thing to do before devouring a doughnut was to have a banana ( pronounced bananer) first. Naturally, we obediently ate the banana in haste as quickly before the mad dash to the doughnut cart commenced.
These gluten free ginger cake doughnuts have the familiar and rich cocoa base with a grown up twist. The ginger pops in your mouth against the smoky rich chocolate, and the silly frosting. So grab your bananer if you wish, and give these beauties a try.
Cooking Time: 12-14mins
Cooking Temp: 425 degrees
Ingredients:
4 T vegetable shortening
2 T plain Greek yogurt
⅓ c sugar
1 egg
¼ t vinegar
½ c milk
¼ c water
1 c gluten free flour ( I highly recommend King Arthur Gluten Free Flour)
¼ c cocoa powder
1 t baking powder
½ t salt
½ t ginger powder
1 tub store bought icing
1 package candied ginger
Steps:
1.First,preheat oven to 425 degrees and prepare a non- stick doughnut pan with non stick cooking spray and set aside.
- Next in a large bowl combine the shortening and yogurt, whisking quickly, then add the egg and mix
3.Add the vanilla extract, sugar and milk.. Whisk, whisk, whisk.
- Incorporate the dry ingredients until smooth, mixture should resemble cake batter, sprinkle in the powdered ginger, whisking vigorously. Spoon in or pipe batter into the prepared doughnut pan.
- Cook for 12-14 minutes at 425 degrees. Allow to cool completely before removing from the pan.
Toppings :
Once the doughnut has cooled, place ½ a cup of the store bought frosting into a microwave safe bowl until the frosting is smooth and shiny ( think glaze).
Dip each doughnut into the glaze and place on a wire rack. Sprinkle each doughnut top with pieces of candied ginger.
For a set glaze place in the fridge for one hour before enjoying.
Suggested Items:
-Patience
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