Gluten-Free Baked Doughnuts
Makes: 10 doughnuts
What You Need
For the Beet Puree:
- 1 can beets, drained
- 1 tablespoon lemon juice
- 1-2 tablespoons milk, if needed
For the Doughnuts:
- ½ cup pure cane sugar
- ½ cup gluten-free oat flour
- 6 tablespoons blanched almond flour
- 6 tablespoons sweet rice flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup beet puree, divided
- 2 tablespoons whole milk
- 2 teaspoon vanilla extract
- ¼ teaspoon vanilla beans (scraped from 1-2 pods)
- 2 tablespoons melted coconut oil (or other baking oil)
- White sprinkles, if desired
For the Frosting:
- 8 ounces cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
- 1-2 tablespoons beet puree
1. Whip Up the Beet Puree
Place beets and lemon juice in a blender or food processor and turn on until fully pureed. You want it to be about the texture of applesauce. If needed, add a small amount of milk to help the mixture move in the blender. Set aside.
2. Get Prepped
Preheat your oven to 350 F. Grease two doughnut pans heavily with softened butter or coconut oil.
3. Combine the Dry Ingredients
In a large bowl, stir together the oat flour, almond flour, sweet rice flour, sugar, baking powder, and salt.
4. Mix the Batter
In another bowl, whisk the eggs. Then whisk in 3 tablespoons of beet puree, the milk, vanilla extract and vanilla beans. Whisk in the oil, then pour the mixture into the dry ingredients and whisk until combined.
5. Bake 'Em Up
Pour the batter evenly into the doughnut pan molds, filling each one to about ¼” from the top. Drizzle about 1½ teaspoons of beet puree over each doughnut. Drag a knife lightly through the batter to swirl it.
Bake for 18 to 22 minutes, until a toothpick inserted in the doughnut comes out clean. Let cool for 10 to 15 minutes, then slide a knife or thin flexible spatula around each doughnut and remove from the pan. Place on a cooling rack and allow to fully cool.
6. Make the Frosting
While the doughnuts cool, beat the cream cheese and butter together in a mixing bowl until creamy. Add the sugar and beat until fluffy and smooth. Beat in the vanilla and beet puree, starting with 1 tablespoon of puree. Add more if you prefer a darker pink color. Refrigerate the frosting until ready to use.
Once doughnuts are fully cooled spread a thick layer of frosting on each. Finish with white sprinkles if you like and enjoy!
All photos via Edible Perspective