Vanilla Cake Donuts


 (make 12 donuts)

GF, Dairy Free, Refined sugar free, Nut Free

  • 1 ½ cups all purpose gluten free flour
  • ¼ cup arrowroot starch
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp Himalayan salt
  • ½ tsp nutmeg
  • ¼ cup Erythritol (or ½ cup coconut sugar)
  • 8 tbsp coconut oil, melted
  • 2 eggs beaten (room temperature)
  • ½ cup EcoEating Organic Coconut Kefir
  • 1 ½ tsp vanilla extract


  • Vanilla frosting ( I used Organic Vanilla Frosting by Wholesome)
  • Cinnamon to sprinkle on top

Put it Together

  1. Preheat oven to 350°F. Grease a standard size Donut pan and set aside.
  2. In a large bowl whisk together flour, arrowroot, baking powder, baking soda, salt, nutmeg, and sugar until combine evenly. Create a well in the middle of dry ingredients and set aside. 
  3. In a separate small bowl combine coconut oil, eggs, kefir and vanilla. Mix until combined. Slowly add into the well of dry ingredients and slowly combine dry ingredients into wet. 
  4. Transfer batter into a piping bag fitted with a large, open tip (or you can use Ziploc bag and cut the tip) pipe batter into donut wells. 
  5. Place in the center of a preheated oven and bake for 10-12 minutes or until the donuts are slightly brown. Let donuts cool in the pan for 5 minutes before transferring to a cooling rack. 
  6. Once donuts are cooled spread vanilla frosting and dust lightly with cinnamon. 


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