Neighbor: Babycakes & Plain Cake Donut Recipe

Back in 2009, we wrote a short post on our next door neighbor, Babycakes! (we actually share the same 248 Broome address). Now, their business is booming, expanding to the west coast, and I just found out they are releasing a new cookbook, Babycakes Covers the Classics (amazon.com, $16.50). If you're sitting at home craving one of founder Erin McKenna's delicious sweets be sure to try out one of her gluten-free vegan recipes. She reveals how to make your own version of plain cake donuts.

Recipe after the jump :)
BabyCakes Plain Cake Donut

Makes one dozen

Ingredients
1/3 c. canola oil or melted refined coconut oil, plus extra for brushing the trays
1 c. vegan sugar
¾ c. white or brown rice flour
1/3 c. garbanzo and fava bean flour
½ c. potato starch
¼ c. arrowroot
1½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ c. vanilla extract
½ c. hot water

1. Preheat oven to 325°. Brush two six-mold donut trays with oil and set aside.

2. In a medium bowl, whisk together the sugar, flours, starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.

3. Add oil, applesauce, vanilla, and water. Continue mixing with a rubber spatula just until the ingredients are combined.

4. Using a melon baller or tablespoon, drop 2½ tbsp. of batter into each mold. Spread the batter evenly around the mold with a toothpick.

5. Bake for 8 minutes, rotate, and continue to bake until donuts are golden brown, about 7 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, 15 minutes if using glaze or icing.

6. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.

7. Coat them in your choice of topping. Cinnamon sugar sure is fast and easy: In a small bowl, whisk together ¾ c. vegan sugar with 2 tsp. ground cinnamon and a pinch of salt.

8. Try not to eat them all. Doh!

For more information, visit babycakesnyc.com

Photo: Random House