Monday, September 21, 2015
Allergen friendly Gluten Free Apple Cider Cake Doughnuts
For the past 5 years, I have been without the most basic fall treat......an apple cider doughnut! I drool each year as I watch my family consume these yummy treats from the apple orchard. So I decided to try hard to create one this year. And it worked!!!
These turned out so much better than I expected. They are gluten-free and dairy-free, and best of all....no fancy ingredients!!
Gluten-free, Dairy-free Apple Cider Muffins
Preheat the oven to 400 degrees F.
2 cups rice flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup cane sugar - plus 1/2 cup for cinnamon sugar topping
1 1/2 tsp cinnamon - plus about 1 tsp to make cinnamon sugar topping
1/2 tsp nutmeg
3/4 cup palm shortening (I use Spectrum Naturals Organic Shortening) - plus a little extra to grease your pan with
1 1/2 c apple cider
3 medium eggs
Mix together all dry ingredients well. Add cider, eggs and softened shortening. Mix together. Dough will be slightly thick, not runny.
I use a Wilton Doughnut Pan (not an affiliate link). I purchased this from Amazon. Grease the sections using a pastry brush. Trust me, you want to do this because this batter will stick to the pan.
Using a spoon, fill each doughnut well with roughly 3 spoonfuls of batter. Do not overfill the sections. The dough will rise.
Bake for 9 - 10 minutes until the edges are golden brown. The cake will spring up when you press on it lightly. Prepare you cinnamon & sugar mixture while the first batch is in the oven.
Carefully remove each doughnut and gently coat with the cinnamon sugar mixture by rolling the doughnut around in it.
These are the finished product.