Spice Cake Doughnuts

Donughts
Left - no leavening, center - egg-free, right - per the full recipe

Here is a very easy and nearly foolproof recipe for making a vanilla spice cake doughnut. Instead of frying them, these doughnuts are baked in a a special pan shown in the picture above. Amazon had the best price on the Norpro Nonstick Doughnut pan; however; similar pans were available elsewhere. The recipe accompanying the pan has a huge typo, and aside from that it provided yield information for a different Norpro baking pan product. Not trusting the recipe accompanying the pan, I checked the internet and found what appeared to be an identical recipe on All Recipes - Fluffy Cake Doughnuts. This recipe makes 6 doughnuts which is half of the conventional recipe. The recipe has been modified to make it gluten free and optionally egg free or leavening free.

Baked Spice Doughnuts
Amount Ingredient
1 Cup Your favorite gluten free flour
1/2 teaspoon Guar gum (or xanthan gum if you do not have guar gum) Note: omit if your baking mix contains xanthan or guar gum.
1/4 cup + 2 Tablespoons White or brown sugar
1-1/2 teaspoons Baking powder (Leave this out for unleavened doughnuts. You will need to separate the egg yolk and white and whip the white to form soft peaks.)
1/8 teaspoon Nutmeg
1/8 - 1/2 teaspoon Cinnamon
Shake Coriander
1/4 cup + 2 Tablespoons Milk or milk substitute
1/2 teaspoon Vanilla extract
1 Beaten egg or egg substitute (2 Tablespoons oil + 2 tablespoons boiling water with 1 teaspoon of flax meal)
1-1/2 teaspoons Margarine warmed in the microwave oven for 15 seconds
  1. Preheat convection or thermal oven to 325° F. Grease the doughnut pan depressions with margarine.
  2. Mix dry ingredients in a large bowl and then add liquid ingredients. Beat together until well blended. If you are using the unleavened option, add all liquid ingredients, beat well and then gently fold in egg whites which you have beat separately.
  3. Fill each doughnut cup approximately 3/4 full. You will need a rubber scraper to transfer the last bit of batter. This recipe makes exactly 6 doughnuts if you scrape down the bowl.
  4. Wipe the excess batter from the flat top of the doughnut pan corresponding to the doughnut hole. This will aid in the removal of the doughnuts when they are fully baked.
  5. Bake 10 minutes. The doughnuts are done when they spring back when touched.
  6. Allow the doughnuts to cool for 5 - 10 minutes in the baking pan. Rotate them in the pan to break the seal and then invert the pan over a cooling rack.
  7. You can make a glaze with 1/2 cup of confectioners sugar, 1 tablespoon of hot water and 1/4 teaspoon almond extract. Or you can shake the doughnuts in a bag containing either (1) powdered sugar or (2) cinnamon sugar - 1 cup confectioners sugar and 1/2 - 1 teaspoon cinnamon. These doughnuts are also quite good without frosting or added sugar.