To call one of BabyCakes tasty treats a baked good is an understatement: Ask anyone with a sweet tooth (vegan or otherwise), and she’ll tell you its cupcakes, cakes, cookies, and loaves should be called baked greats. Just try baker Erin McKenna’s recipe for plain cake donuts from her latest cookbook, BabyCakes Covers the Classics, and you’ll see what we mean.
BabyCakes Plain Cake Donut
Makes one dozen
Ingredients
1/3 c. canola oil or melted refined coconut oil, plus extra for brushing the trays
1 c. vegan sugar
¾ c. white or brown rice flour
1/3 c. garbanzo and fava bean flour
½ c. potato starch
¼ c. arrowroot
1½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ c. vanilla extract
½ c. hot water
1. Preheat oven to 325°. Brush two six-mold donut trays with oil and set aside.
2. In a medium bowl, whisk together the sugar, flours, starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.
3. Add oil, applesauce, vanilla, and water. Continue mixing with a rubber spatula just until the ingredients are combined.
4. Using a melon baller or tablespoon, drop 2½ tbsp. of batter into each mold. Spread the batter evenly around the mold with a toothpick.
5. Bake for 8 minutes, rotate, and continue to bake until donuts are golden brown, about 7 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, 15 minutes if using glaze or icing.
6. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.
7. Coat them in your choice of topping. Cinnamon sugar sure is fast and easy: In a small bowl, whisk together ¾ c. vegan sugar with 2 tsp. ground cinnamon and a pinch of salt.
8. Try not to eat them all. Doh!
BabyCakes Covers the Classics is available online at amazon.com, $16.50. For more information, go to babycakesnyc.com.
Photo: Courtesy of Random House
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