Thursday, May 28, 2009

Unbelievably Good Cake Doughnuts - Gluten Free

Just look at these babies! You're probably thinking "Oh sure they look good, but how do they taste?" I am here to tell you they taste UNBELIEVABLE! You're talking to a true doughnut lover here. Maybe it's genetic because I grew up with a doughnut-crazy Mom. We could put away a dozen like nobodies business. As a result, I take my doughnuts seriously, and these are seriously the best Gluten free cake doughnuts I have ever had. I got the recipe from the Pamela's Products web-site and made some revisions to suit our personal taste. I don't know what I would do without my Pamela's Baking and Pancake Mix, which is the primary player in this recipe. When I wake up on Saturday mornings (after sleeping in of course), I often have a hankering for these delectable beauties. It thrills my entire family when these doughnuts come to the table still slightly warm. It puts a smile on my face when I hear their "oohs" and "ahhs" and watch them munch happily away with their little frosting covered mouths. You never need to pay nearly $10.00 for store-bought frozen Gluten Free cake doughnuts that are dense, dry and strange tasting ever again. This recipe is so easy.... anyone can do it! All you need for success is a deep Fryer (even just a small one like I have). They are relatively inexpensive and you will find many uses for it. You can customize your frosting flavors and toppings to suit your personal tastes. The sky is the limit... have fun!

Unbelievably Good Cake Doughnuts

4 1/2 cups Pamela's Baking and Pancake Mix , plus some for handling dough

1/4 cup melted butter

2/3 cup milk or buttermilk ( I used buttermilk; if you do not have buttermilk add 1 tablespoon
vinegar or lemon juice to regular milk).

2 eggs

1 cup white or brown sugar (I used white)

2 teaspoons vanilla

Preheat oil in deep fryer to 365-375 degrees. Mix all ingredients together. Dust counter with additional Pamela's Baking and Pancake Mix. Scoop out about 1/3 cup dough at a time. Coat top and bottom with Pamela's Baking & Pancake Mix. With thumb, pierce center of dough and create doughnut shape. Place on a large plate covered with wax paper. Continue until all dough has been shaped. Using the metal spatula that came with your deep fryer CAREFULLY lower doughnut into oil. Fry for approximately one minute on each side. Drain on paper towel lined plates, changing paper towels occasionally if too much oil has been absorbed into paper. Frost and add toppings if desired (glaze recipes below). Serve immediately, or store in a loosely covered container (like a cake keeper). Best if eaten the the same day they are prepared. Yield: approximately 13 doughnuts.

Glaze and Topping Ingredients:

4 cups powdered sugar, divided


Pure vanilla extract

Chocolate Syrup

Coconut, chopped peanuts and sprinkles if desired as toppings

If you want half of your donuts to be frosted with chocolate glaze and half with vanilla then you will do this:

For vanilla glaze mix 2 cups powdered sugar with 1 tsp vanilla and 2 tablespoons of milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.

For chocolate glaze mix 2 cups powdered sugar with 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk (mixture will be very thick). To thin glaze add additional milk 1 tablespoon at a time, stirring until desired spreading consistency is achieved and glaze is lump free.
If you prefer only one flavor of glaze, then double the recipe for that flavor.

Sprinkle your desired toppings onto separate dessert sized plates (chopped peanuts, coconut, sprinkles, etc). Frost one doughnut and turn it upside down, pressing the frosted side into the toppings on the plate. Press the sides of the doughnut into glaze to ensure toppings are everywhere that there is glaze. Repeat with remaining doughnuts. Serve.



  1. No way!!! I am going to make these!!! Can I use an electric skillet and fry them that way? I don't own a deep fryer.

    I listed your blog on mine...Thanks for your comment and I look forward to getting to know you through this blog! Maybe I'll see you at Manna someday?? :)

  2. I love sleeping in! I am enjoying getting to know you. My sis just went to Manna last weekend. I've never been, I don't get over west very often with all the kids.

  3. Hi Jen,

    I don't have an electric skillet so I don't know for sure if that would work, but it is worth a try. Please let me know how they turn out if you try it that way; if it works I will add that as an additional cooking method on the recipe. The other option is picking up a small Fry Daddy like I use. They are around $24.00. I use it to make things like Fried Mozzarella, Beignets, Fritters, Falafel and more. In my opinion it is truly a worthy investment. :)


  4. Hi Jessie,

    Sleeping in rocks my world too! :) I'm enjoying getting to know you through your blog too. Please e-mail me at and let me know if you would like to exchange blog links on each other's sites.

    Cinde :)

  5. Those look wonderful!! I don't have a deep fryer either, but I might try the electric skillet.

  6. Hi Linda,

    I think it is worth giving the electric skillet a try. Please let me know how that works out. I would like to add that as a cooking method option to the recipe.

    Cinde :)

  7. These look really great! I've actually never had a gluten-free doughnut. Your toppings look fantastic and beautifully professional. Thanks for the recipe!

  8. You're welcome Gina... let me know how you like them! :)



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