- 3 ½ cups of all-purpose gluten-free flour with xanthan gum included
- 1 tsp salt
- 2 tbsp baking powder
- ½ cup packed brown sugar
- 1 tsp ground nutmeg
- 2 ½ cups of non-dairy milk
- 1 tbsp vanilla extract
- 2/3 cup canola oil
- 4 eggs
Oil a donut pan generously so that the donuts do not stick. Set aside.
Mix all dry ingredients together and whick inside a mixing bowl
Mix wet ingredients together
Using paddle attachment, add wet ingredient to the dry and mix until no lumps.
Be sure to scrape bottom of bowl.
Place batter into a piping bag, cut bottom for opening and pipe into donut pan.
Bake at 350 degrees for 17 minute or until browned edges.
- 2 cups of icing sugar
- 1 tbsp cocoa powder
- ½ stick of margarine
- 1/3 cup hot/warm water
Measure icing sugar and cocoa powder and whisk together
Melt margarine and add warm or hot water together and add to icing sugar mixture
Whisk all together.
- 2 ½ cups of icing sugar
- ¼ cup of water
- 3 tsp of maple extract
- 1 tbsp of melted margarine
Measure ingredients, place in bowl, and whisk all together.