Doughnut Cake

• total time: 1 hour 14 minutes

Ingredients

255 g King Arthur Gluten-Free Measure for Measure Flour (1:1)

15 g cornstarch

10 g baking powder

1/2 tsp baking soda

3/4 tsp fine sea salt

250 g organic cane sugar

4 g finely ground psyllium husk powder

1/4 tsp ground nutmeg

140 g plain unsweetened yogurt of choice

50 g sour cream of choice

120 g milk of choice

2 tbsp apple cider vinegar

130 g neutral oil

2 tsp vanilla bean paste

Directions

Preheat 375°F. Line 2 loaf pans.

Whisk dry.

Whisk wet.

Combine until smooth.

Rest 10 min.

Divide between pans, smooth tops.

Rest 5 min.

Bake 12 min, reduce to 325°F, bake 40–55 min.

Bake until moist crumbs / 200–203°F internal temp.

Cool completely.

Classic Vanilla Donut Glaze

Ingredients

240 g powdered sugar, sifted

28 g butter of choice, melted

2–3 tbsp milk of choice

1 tsp vanilla bean paste

Pinch fine sea salt

Instructions

Whisk until smooth.

Add milk as needed until ribboning.

Assembly

Cool loaves completely.

Dip or spoon glaze over tops.

Let excess drip off.

Set until glaze firms.