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
Procedure:
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.
Book: "BabyCakes Covers the Classics"
Author: Erin McKenna
Publisher: Random House
Recipe Author: Erin McKenna
Original Photograph By: Random House
Photograph Retouched By: Recipe Spy
Restaurant: BabyCakes NYC
Source: http://www.dailycandy.com/everywhere/article/103638/Vegan-Donut-Recipe-from-BabyCakes-Covers-the-Classics