Baked Cake Doughnuts with Raspberry Chia Jam Glaze

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I told you we had another gem from the talented Vancouver bakers, Kelsey Mackintosh and Shael Faber! Here’s a baked Cake Doughnut recipe glazed with amazing Raspberry Chia Jam to celebrate the 5th day of Hanukkah!


1/2 cup brown rice flour

1/2 cup white rice flour

1/3 cup amaranth

2/3 cup tapioca

3/4 cup cane sugar

1 1/4 tsp baking soda

1/2 tsp guar gum

1/2 tsp agar agar

1/2 tsp nutmeg, freshly grated preferably

1/4 tsp cinnamon

1/2 tsp salt

3/4 cup coconut milk, canned, full fat + 1 tsp apple cider vinegar

1 tsp vanilla

1/4 cup + 2 tbsp coconut oil, melted

*Egg replacer*

1/4 cup warm water

2 tbsp tapioca

2 tbsp grapeseed oil, or other neutral flavoured oil

1 1/2 tsp baking powder


Mix together well, adding with the rest of the wet ingredients just before use. Whisk together coconut milk and apple cider vinegar. Set aside and allow to “sour” for a few minutes while preparing dry ingredients. Whisk together dry ingredients. Lightly beat wet, including egg replacer, then add to dry and whisk until smooth. Fill a lightly greased doughnut pan 3/4 full. Bake at 350 10-12 minutes, until springy to the touch.

Once cool enough to handle, remove from pan, and allow to cool until firm.

Dip into warmed jam of choice (we recommend their Raspberry Chia Jam) – Yum!

~The Vegan Project

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