Cake Batter Doughnuts

Wow – these look delicious!Love how you gave options for those of us who do not have a doughnut pan!

Awesome! Those are some pretty doughnuts for sure! I’m making these 🙂 Thanks love <3

you.are.a.genius!! you can also bake it in a lightly oiled pie pan and then cut them out using cookie/biscuit cutters.

Super Super HEAVEN combo girl!
I want a doughnut pan! I want mine to be pretty like yours!!!

These look amazing! Just like you! love u!!

These look amazing! I love looking at the unedited photos too – you put a lot of work into this clearly and I am glad they turned out great 🙂

these are SO CUTE! the recipe looks so easy, i love it! i think i have a mini muffin pan… otherwise i’ll just use a regular size one 🙂
love the pics!

Katie, you’ve done it again– mastered and healthified (if that’s even a word!) a typical junk- food. These look fantastic and I so want a donut pan! I’m sure some coconut butter as frosting would put the cherry on top of these 🙂 Maybe next you could make carrot- cake donuts? 🙂

I love the idea of making them in mini-muffin pans- they look delicious!

KATIE I LOOOOVE YOU!!! I am SO happy you don’t need a donut pan!! I spent ages worrying about it yesterday (priorities!! :P) but I CAN make them!! YAAAAY!! 😀

Oh and all the endless FLAVOUR possibilities!! I think snickerdoodle is calling to me most… 😉

These are the most adorable, most delicious looking donuts EVER!!!! Will you please move to Colorado and open up a bakery? Pretty, pretty please? (With an ice cream cone and sugar on top… I mean with, um, a healthy donut and sprinkles on top 😉 )

And I made your saag!!! It was spot on AMAZING!! Of course, that’s no surprise, seeing as it’s one of your awesome recipes 😀

<3 <3

I am seriously SPEECHLESS over these doughnuts! I cannot WAIT to try this weekend!

I just started reading your blog and am absolutely in love with it! It’s dangerous to venture on because I’m probably going to be spending more time looking at your recipes than hitting the books…

I can’t wait to try these out once I get out of my dorm! haha

I hate donuts ’cause they always make my tummy hurt. But I have a feeling your donuts wouldn’t make my stomach go wack-o. I haven’t eaten a donut in almost 20 years, but I’m seriously thinking about trying yours. 🙂

I’m going to embarrass myself and say that I went out IMMEDIATELY after reading your post and bought a doughnut pan. Oh yes I did. And when I got home, I got busy making doughnuts a la CCK!
They were INCREDIBLE!!! Even my not healthy eating sister LOVED them and had two! She even had her first one sans any topping at all. And this is coming from a girl who will not touch whole wheat ANYTHING with a ten foot pole! Thank you, Katie, for yet another delicious healthy dessert! 🙂

Wow. They look stupendous. How sweet of you to give directions when you DO NOT OWN a donut pan. But… I was thinking muffin top pan and cut out donuts holes when done?

So i tried to make them and they definately needed more baking time than 12 mins – or my oven is way different than yours – they were not done all of the way through (i’m assuming they’re supposed to be ‘doughy’ but they had an almost oatmeal-like texture in the middle when i took them out….) so I baked them for longer and turned up the heat to 375. Thanks though, the recipe was great!

heheh, almost every time i see a recipe on foodgawker and think YUMMMM I want to make that!! – the link i click on inevitably sends me here!! 🙂 love your blog – i seriously need a doughnut pan!

Allison 🙂

Oh my gosh! Donuts are my biggest weakness, I’d love to have a healthy version. But I don’t have egg replacer, flax or chia seeds. Anything else I can use instead? Or do you know how much egg it’s replacing?
Thanks!

just made these today and they were AMAZING! Used a mixture of rice and tapicoa flour, ghee for the fat, and stevia + dextrose instead of sugar. I made a small batch as a test run and will definetly be making them again! Next time i plan on putting a dollop of raspberry jam in the centre, and rolling the tops in melted butter and sugar to recreate jam doughnut muffins that i made as a kid!

THANK YOU! I just made these and I’m in love! I’m thinking of making them with vanilla bean or cinnamon. Thank you so much for this recipe

Hey Katie,

I finally got to make this recipe after eying it for sometime now. I never attempted before, because unfortunately I do not have a donut pan. (Before today I never looked at the nutritional info.) So when I realized I could make it I whipped up a batch.

Orignally I was going to form them by hand, but I used a flax egg, making the mistake of actually preparing it rather than just adding 1 TB to the dry mix. The dough was unworkable by hand, even after I spooned it unto some parchment paper and tried swirling a hole in the middle, the dough just filled it back in. So they all went into the mini muffin pan. I cooked up the pancake flat dough mass too.

OMG, SO good!!! I glazed some of the mini-cake-batter-donut-muffins (which I guess would technically be mini-cupcakes, but that’s such an ORDINARY NAME) with a half and half raw honey/ coconut oil glaze (do you eat honey Katie? If so I highly recommend making this glaze) and some with a triple berry jelly/coconut oil glaze. They were so light and fluffy, with a VERY subtle nutty taste (from the flax). Not as pretty to look at as yours, but delicious none the less.

Oh and by the way, the messed up hand formed doughnuts?- turned out to be irresistably delicious cookies!! Chewy top, super super soft on interior (like pancake soft) with a golden crispy underbelly. It was even better than the doughnut-muffin itself, and would be amazing with some semi-sweet Guittard’s! (I think ghiradelli would overpower the subtle sweet notes it creates, but that’s just me.) I highly suggest you try it yourself, using a flax egg of 1:3 ratio (flax to water)… and droping it onto parchment paper by the tablespoon, cooking as normally…simply heavenly…let me know what you think if you try it!

hey katie, i was wondering if i would be able to omit the ener-g egg replacer in this recipe, because i was thinking about making it this thursday – but i don’t have that ingredient. any suggestions??? thanks! 🙂

What if I don’t want to use white sugar. Is there a healthier option?

katie! i just found your website this week, and i’m thrilled with some of your recipes! my daughter has several severe and life-threatening food allergies, so we’ve completely changed the way we eat since we discovered her allergies almost eight years ago. once the kind of gal who loved pop tarts and pre-packaged powdered donuts, i now read every label, scrutinize what i’m feeding my kids, and prepare 90% of our foods from scratch (i admit, i take the easy road at times, since i’ve found potato chips that are relatively safe for her).
she’s allergic to (and so i avoid in all of my cooking/baking): wheat, soy, corn, eggs, dairy, peanuts, tree nuts, food dyes, lemon, kiwi……but she eats way healthier than most kids her age, so we’ve told her how blessed she is because of her health! 🙂
anyway, i say all of this because i wanted to let you know that i modified this recipe this morning so it would be safe for her. we’ve thoroughly enjoyed our breakfast! i don’t use pre-made gluten-free flour blends…i make my own, following recipes i’ve found. here’s what i did:

 1 level cup all-purpose gluten-free flour blend (Cybele Pascal’s recipe, available here: http://www.cybelepascal.com/ingredient-smarts/)
 ½ tsp guar gum (necessary for most gluten-free baking)
 1/3 cup + 1 T sugar
 1 ½ tsp baking powder
 ¼ tsp salt
 ½ cup warm rice milk (i reduced this because of the liquid in the “flax egg”)
 1 T ground flax meal + 3 T water (let sit for a few minutes)
 3 T pre-melted coconut spread
 ½ tsp vanilla extract
 ½ tsp apple-cider vinegar

i used a mini muffin pan, dipped them in your Coconut Banana Butter, and sprinkled on naturally-dyed sugar sprinkles. my kids loved them (and so did i)! thanks for the quick, easy breakfast treat!

🙂 kim

Katie thèse are YUMMY!!
I need to make more.
I made them in à mini muffin pan and i used chia seed instead of egg replacer .
I got creative and made chocolate chocolate coconut doughnut holes.
I thought you would like that.
I plan to put these in a bake sale and not tell that they are vegan.
I’ll tell you how that goes.

flax egg works great in this recipe!! no one tastes it or knows it’s in there 😀

I just made these… They are actually in the oven now. I had a little of the batter left over after I filled my mini muffin pan and I thought the batter looked like a nice pancake batter. So I made a pancake with it and it was seriously the best pancake I’ve had since becoming a vegan. It was the closest I’ve come to having a pancake that tastes, feels and looks like a pancake that was made with eggs or milk. I think the next time I whip up this batter it will be for pancakes! So yummy!!

I want to make vegan coconut donuts! so many amazing looking recipes on pinterest but none vegan 🙁 any ideas on modifying this?

oh my goodness. I made these into cupcakes today using all white whole wheat flour and one whole egg instead of the egg replacement, and they came out AMAZING, moist and fluffy just like regular cupcakes. Thank you so much for this! <3 I was so nervous they wouldn't come out right cause so many people say white whole wheat flour never makes good cupcakes, but I sifted the dry mixture to get some air in, they turned out perfect! You're the best!

how would I go about adding a little protein to this recipe? is that possible? I have protein powder but don’t wanna ruin the recipe. any advice would be awesome thanks.

If I use Bobs gluten free flour do I change other ingredients or add xantham gum?

Katie:
For this particular recipe could I use Coconut flour instead and how could I adjust this recipe for the coconut flour. Since you know coconut flour is very dry.
Thank you
Beatriz.

Katie, I notice you label the link with your first attempt “fail”. When I make something that doesn’t come out the way I am aiming for, I remind myself of what the chef Maria Helm Sinsky said in a cooking class (paraphrased): There are no failed recipes, only new recipes waiting to be discovered.

These came out great, I am going to buy a donut pan now!

Can these be made ahead and frozen and if so how long will they keep in the freezer? Thanks!