Marble-ous Cake Donuts

Marble-ous Cake Donut

Some foods deserve to be placed on a pedestal! Like this Marble-ous Cake Donut topped with raspberries and chocolate drizzle! Don't you think so, too? 

Some days I make cinnamon, vanilla cake doughnuts. Other days I make chocolate cake doughnuts. And then some days I make simply Marble-ous Cake Donuts! Check out the video above!

This recipe was created for a 12-cavity small donut pan similar to this one. Each donut is about 2.5 inches (6.5 cm) in diameter when baked. Only 2 tablespoons of batter are used to create each donut! When you add the batter you only need to fill about 2/3 of each cavity. During the baking process the batter will quickly rise to the top without filling in the centre, producing a ring-shaped donut. 

12 small donuts per pan

Cake donuts are typically made with cake flour. This type of flour has less gluten than all-purpose flour and therefore produces a denser, product. They also usually containg a leavening agent such as baking powder. Although these Marble-ous Cake Donuts don't contain any cake flour, the gluten-free flour blend and baking powder/baking soda will ensure a perfect cake donut texture.

But I just couldn't resist making my cake donuts actually look cake like. So I thought a pedestal and toppings were needed as well as a little something extra. Then instead of a plain vanilla and chocolate cake, how about a marble cake? So that's how this marvellous, or marble-ous, creation came to be!

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MARBLE-OUS CAKE DONUTS 

Some foods deserve to be placed on a pedestal! Like a Marble-ous Cake Donut topped with raspberries and chocolate drizzle! 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert
DIETARY INFO: Gluten free, low FODMAP, nut free, vegan, vegetarian
MAKES: 12 small (2 1/2 inch/6.5 cm) donuts (6 vanilla and 6 chocolate, or combine the batter for marble donuts)
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INGREDIENTS FOR VANILLA DONUT BATTER

DRY INGREDIENTS

• 1/2 cup gluten free flour blend (I used Bob's Red Mill GF 1-to-1 Baking Flour) 
• 1/2 teaspoon baking powder 
• 1/8 teaspoon cinnamon 
• pinch sea salt

WET INGREDIENTS

• 1 tablespoon vegan margarine 
• 3 tablespoons brown sugar or coconut sugar
• flaxseed meal egg replacement​ (In a small bowl combine 1/2 tablespoon golden flaxseed flour/meal with 1 tablespoon water. Set aside for about 5 minutes so mixture can gel before using.)
• 1/2 teaspoon vanilla extract
• 1/4 cup almond milk (or other non-dairy milk)

INGREDIENTS FOR CHOCOLATE DONUT BATTER

DRY INGREDIENTS

• 1/2 cup gluten free flour blend (I used Bob's Red Mill GF 1-to-1 Baking Flour) 
• 1 tablespoon cocoa/cacao powder
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda​ 
• pinch sea salt

WET INGREDIENTS

• 1 tablespoon vegan margarine 
• 3 tablespoons brown sugar or coconut sugar
• flaxseed meal egg replacement​ (In a small bowl combine 1/2 tablespoon golden flaxseed flour/meal with 1 tablespoon water. Set aside for about 5 minutes so mixture can gel before using.)
• 1/2 teaspoon vanilla extract
• 1/4 cup almond milk (or other non-dairy milk)

SUGGESTED TOPPINGS 

• Chocolate sauce (I used my Dark and Delicious Chocolate Sauce recipe.)
• Fresh or frozen raspberries (About 6 for each donut centre.)
• Fresh mint leaf (One per donut.)
• A light sprinkling of unsweetened desiccated, coconut and/or coconut milk powder or icing sugar (Optional. Desiccated coconut and icing sugar were used in the video.)

METHOD

1. Preheat the oven to 425°F (220°C) and coat the inside of each cavity of a 12-cavity, small donut pan with vegetable oil. ​ 

2. Prepare the vanilla donut batter. In a medium bowl, add the dry ingredients (flour, baking powder, cinnamon and salt) and stir to combine.

3. In a large bowl, add the margarine and sugar. Mix well. Add the flaxseed egg replacement, vanilla and almond milk.

4. Add the wet ingredients to the dry ingredients and stir until just combined, Use a spoon or piping bag to add 1 tablespoon of the batter to each donut cavity.

5. Prepare the chocolate donut batter. In a medium bowl, add the dry ingredients (flour, cocoa/cacao, baking powder, baking soda and salt) and stir to combine. 

6. In a large bowl, add the margarine and sugar. Mix well. Add the flaxseed egg replacement, vanilla and almond milk.

7. Add the wet ingredients to the dry ingredients and stir until just combined, Use a spoon or piping bag to add 1 tablespoon  of chocolate batter to each donut cavity. 

8. Make the marble swirls. Use a toothpick or wooden skewer to swirl the chocolate batter into the vanilla batter in each cavity, creating a marble effect. 

9. Bake 7-8 minutes or until the top of the donuts spring back when touched. Let cool in the pan for several minutes before removing to cool completely on a cooling rack. You may need to use a small silicone spatula to gently nudge each donut from its cup. 

10. Add desired toppings to the cooled donuts you wish to serve immediately. Store any extras in an airtight container at room temperature for a day or so. Donuts are best served fresh. 


COOKING TIPS 

• Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).  
• A plastic, zip-lock bag makes a great piping bag. Fill with batter and close the bag. Then snip off a bottom corner (about 1/2 inch/1.3 cm) to begin piping.

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PER SERVING, approximately (One donut, not including toppings)

Calories: 84
Carbohydrate: 15 g  
      Fibre: 1 g
      Sugars 6 g
Fat: 2 g
Protein: 1 g

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