Sunday, February 8, 2015

Gluten-Free & Dairy-Free Poppy Seed Cake Donuts

Over Christmas my mom made a huge batch of her poppy seed cake and I have been craving more of it ever since. We typically make it in large loaves or a bundt cake pan, but I was gifted a super handy four mini loaf pan by my Aunt Jeanne when we moved in and I've been dying to use it.

When I took the pan out of the cabinet I noticed my donut cake pan and decided to do something a little different with the batter and make poppy seed cake donuts! (Note as a New England girl, donut > doughnut.)




When making cake donuts I think it is important to fill the pan as high as the molds allow. Many recipes will say to fill 2/3 or 3/4 the way up, but then they don't look like real donuts and rather weird flat disks. Grease the pan well because they have the tendency to stick. The donuts took about 18 minutes to bake and came out on the light side - they are much tastier when they aren't over-cooked so watch out for that.

Why it is important to grease well!


Once the donuts were done, I ran a knife around the edges and flipped them on to a cooling rack. Take your glaze and dunk the pan-side of the donuts into the glaze - see pictures below. You can also pour glaze over them but that is really messy and it doesn't absorb well. I would also suggest placing a piece of wax paper, or a cookie sheet under the cooling rack to keep your counters clean.



Just to keep things real over here, my donuts came out great, but I totally torched all of my mini loaves - not awesome.

For the recipe check out my previous post here: New England Poppy Seed Cake. To make gluten-free and dairy-free substitute almond milk and a gluten-free flour blend for the traditional ingredients.



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