Today is all about the donuts. That’s right. It’s National Donut Day. As such an important national holiday to our culture, I figured I needed a donut. First off, do you know how hard it is to find a gluten-free vegan donut in Chicago? Apparently, very difficult. Every donut place under the sun has a gluten-free donut and also a vegan variety. But are they ever combined together? Nope.
Gluten-Free Vegan Raspberry Rhubarb Glazed Donuts
For the Donuts:
- 1 1/2 cups gluten-free flour blend (I used Bob's Redmill)
- ⅓ cup coconut sugar (can also use granulated sugar)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp pure vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ + 2 tbsp cup almond milk
- ¼ cup vegetable oil
For the Glaze:
- 1 stalk rhubarb (diced (about 3/4 cup)*)
- 1/4 cup fresh raspberries
- 1/2 cup water
- 1 1/2 cup powdered sugar (use vegan powdered sugar if needed)
- Preheat oven to 375F. In a large bowl, mix together flours, coconut sugar, baking powder, baking soda and salt.. Then, add in vanilla, apple cider vinegar, 3/4 cup almond milk and vegetable oil. Whisk until smooth. If the batter is still too thick add the additional 2 tbsp of almond milk. The batter should be thick but not as thick as cookie dough. Coat a donut pan with nonstick cooking spray (make sure it does not have flour in it if you need to be gluten-free). Spoon or pipe batter into the donut pan. The batter should just about reach the top of the pan and will make 6 donuts using <a href="http://amzn.to/1r5r16m">this pan</a>. Bake at 375F for 10-14 minutes or until the donuts spring back when you touch them. Cool on a wire rack.
- To make the glaze, add the rhubarb, raspberries and water to a small pot over medium heat. Cook for 5-10 minutes, until the rhubarb and berries are soft. Gently mash the rhubarb and raspberries. Then strain them into a bowl, discarding the pulp. Measure out 1/4 cup of the raspberry rhubarb juice. Mix it with the powdered sugar. You want your glaze to be thick and pink. Not red-pink. But pink. The glaze will thin out a lot when its on the donut. Adjust the glaze by adding raspberry rhubarb juice or more powdered sugar accordingly.
- Dip the donuts into the glaze and place on a wire rack to set.
- Donuts are best eaten on the same day or the glaze may melt and make the donut soggy.