The new Babycakes book is out!
This post exists because the first Babycakes book is one of those recipe books (along with Eat, Drink and be Vegan) that got me excited about experimenting with ingredients. Although I’m not gluten intolerant or vegan I absolutely love the challenge of making everyday foods with alternative ingredients. Something about working out how to make a cake without the egg and gluten to hold it together is so fun. Not to mention the pleasure I get when I make it work! I also love that Erin (author of Babycakes) has been inspired in the same way that I am, and look where that has taken her.
So I was pretty excited when I realised Erin had released a new recipe book, Babycakes – Covers the Classics. I flicked through the photos and recipes immediately (that takes priority over reading her cute stories), deciding that my first attempt would be at her vegan and gluten free donuts.
But Babycakes and I do differ…
As much as I love Babycakes, I don’t usually end up making many of her recipes, it’s more about taking inspiration from the food types. The Babycakes style is a lot different to my own and while I understand that Babycakes caters to a huge culture of foodies I find some ingredients are refined and some recipes a little sweet, for my tastes. Yes, it may be unrefined agave nectar, maple syrup or evaporated cane juice but it’s all still sugar. Sometimes, I think that people can fall into the trap of thinking that something is healthy if it is vegan or gluten free, but unless ingredients are replaced with unrefined and unprocessed ingredients it really isn’t that different health wise (of course, for coeliacs it is all the difference).
Back to donuts!
I tried to stay close to Babycakes’ basic donut recipe but it’s hard for me to follow a recipe. So I’ve adapted it slightly. I also went on a mad dash to find donut trays and have come to the conclusion that they don’t exist in Australia, so in this case, mini bundt tins do the trick.
Basic Donut Cakes
Yields 12 donuts (plus four little cupcake donuts in my case)
3/4 cup brown rice flour
1/2 cup potato starch
1/3 cup buckwheat flour
1/4 cup arrowroot
1 cup evaporated cane juice
1 & 1/2 tsps baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/3 cup sunflower oil
1/3 cup applesauce
1/4 cup vanilla extract
1/2 cup hot water
Pre-heat your oven to 160 degrees celcius (325 degree fahrenheit). Brush your donut trays (or in my case bundt tins) with oil and set aside.
Sieve and whisk all of your dry ingredients.
Add the wet ingredients, stir until smooth (the batter starts to thicken and will feel a bit stiff).
Tip 1/8 cup amounts of batter into moulds and swirl into the tin with a toothpick.
Bake for 25 mintues or until golden brown. Babycakes suggests cooking for 15 minutes. I had to cook mine for almost double that.
Leave to cool in trays for 5 minutes before turning out onto a cooling rack.
Go right ahead and dust in some cinnamon sugar (recipe at bottom of the page).
And while you’re at it, take a bite.
While these bake, the smell will make you feel like you’re at a real donut store.
When you coat them in the cinnamon sugar, you will feel like you are about to eat the same fluffy cinnamon donut you did as a kid.
Why not share the love? Your friends really will love them.
Enough to coat 12 donuts
Approximately 1/2 cup unrefined sugar
1 TBSP ground cinnamon
Mix the sugar and cinnamon.
Toss the donuts in the cinnamon sugar.
Anyone else a Babycakes fan?