Blackberry Lemon Cake Donuts {gluten free}

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Yesterday was pretty stellar.  There is just one little thing I would change about it…

Jacob not working of course so he could spent time begin kooky with me + my family!

We celebrated by dad’s birthday a couple days early on our extra day off.  Long weekends are the best.  My mom asked that I bring a blackberry dessert along, which are one of my dad’s favorites.

Not a problem mom.  I sure didn’t stick with any traditional blackberry dessert this time!

After picking up a donut pan at the outlet mall over the weekend, I wanted to… no scratch that, needed to make donuts in it.  I, of course turned to Ashley first thing for some donut inspiration.  That girl has been knocking out amazing donuts like her life depends on it.

I settled on her lemon cake donut, but with blackberries thrown in.

Plus a slightly more lemon flavored glaze.  I needed to add more of a lemon punch since I didn’t have lemon extract at home.

Ashley created a unique gluten free flour combo of oat flour, rice flour and coconut flour.  All gluten free but you sure wouldn’t know it!

Do you have a donut pan?  If not, try these out in muffin pans (bake a couple minutes longer).  Just about everyone seemed to like them… a few went for seconds until they were all gone.  A good sign in my book.

Plus I saved one for Jacob since he was missing out on the get together.  He even liked them and he’s a picky guy when it comes to my ‘healthier’ treats.

Score one point Heather.

Blackberry Lemon Cake Donuts
Makes 6 ~ adapted from Lemon Cake Donuts

Ingredients

• ½ cup oat flour [ground in a blender from oat groats or steel cut oats]
• ½ cup brown rice flour
• 3 tbsp coconut flour
• 3 tbsp canola oil
• ⅓ cup natural cane sugar
• 2 large eggs
• 3 tbsp unsweetened applesauce
• 6 tbsp almond milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ tsp sea salt
• 1 tsp baking powder
• ½ cup blackberries, if frozen partially thawd

Directions

1. Preheat your oven to 350 degrees + grease your donut pan.
2. In a medium sized bowl mix together the oat flour, brown rice flour, coconut flour, sugar, salt + baking powder.
3. In a small bowl, whisk together eggs, milk, vanilla extract, oil + applesauce.
4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
5. Fold in the lemon juice + zest.
6. With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.  Add the blackberries on top of the batter.
7. Bake for 16-18.
8. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
9. Let them cool in the pan for 5min then turn out onto a cooling rack.
10. Glaze when cooled.

Lemon Glaze
{this is enough glaze for a double recipe, but when only glazing 1 side}

Ingredients

• 3 tbsp powdered sugar
• 1 tbsp lemon juice
• 1 tbsp milk
• 2 tbsp lemon zest

Directions

1. Whisk powdered sugar, lemon juice + milk together until smooth.  Let sit 2-3min.
2. Dip donut into glaze on one side.
3. Sprinkles with lemon zest right away, so it sticks.
4. Let dry + soak in on a cooling rack.

Blackberries – check!

Lemon – check!

Sweet deliciousness that melts in your mouth – check!

We’re set.

I doubled to recipe to make 12 to take along with me.  Easy as pie donut!

Wait a sec… there are only 11 there.

Oh yeah, I had to taste test before I brought them over.  You know… quality control.  Comes with the territory.

First day of donut making.  I’d say it was a success.

You did good donut pan.  You did good.

Now what will I make next?  That’s the big question.  Any suggestions?

I may even share with them again… only if they’re kooky.

Heather

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