Preheat the oven to 325. Grease wells of donut pan well.
Mix in a stand mixer:
3/4 c non dairy milk (I used soy)
2 tsp vanilla
1 tbs shortening melted and cooled
2 eggs beaten
1 tsp salt
2 tsp baking powder
3/4 c sugar
2 c namaste brand gluten free 1:1 flour
1 tsp cinnamon
In bowl of a stand mixer beat eggs. Add remaining ingredients. Mix all ingredients until combined.
Using a spoon fill each well about 2/3 full. Use the back of the spoon to smooth the batter. They do puff up a lot!
Bake for 15-22 min or until they spring back when you touch them.
Leave in for 7 minutes. Take out to continue fully cooling on wire rack. Be careful when removing. If donuts crack at all let cool longer.
For frosting/glaze - mix by hand 1-1 1/2 c powdered sugar, 1 tsp vanilla, 2 tbs hot water. You can keep adding water or sugar until you reach desired consistency. If you are using gel food coloring that will add an additional bit of moisture so add that first - before you add any hot water. Decorate as desired!
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