Gluten Free Raspberry and Coconut Cake Donuts Recipe
These gluten free donuts are the perfect excuse to have cake for breakfast! I added fresh lime zest and raspberries to a yellow cake mix and topped it with a sweet raspberry glaze and coconut shavings. The sticky sweet goodness is so much fun to make and devour!
What you’ll need:
Butter: ½ cup, softened
Vanilla extract: 2 teaspoons
Eggs: 3 (or egg white equivalent)
Raspberries: 1 cup, halved
Raspberries: ¼ cup
Powdered sugar: 1 cup
Almond milk: ½ cup
Sugar: ¼ cup
Shredded unsweetened coconut: 1 cup
Step 1: Follow Betty Crocker’s Gluten Free Yellow Cake Mix direction to make your cake batter base.
Step 2: Then, fold in lime zest.
Step 3: Next, spray coconut oil onto a donut pan and fill your donuts half way. You can use an icing bag to avoid any overflow.
Step 4: Place halved raspberries on top of each of the donuts.
Step 5: Then, bake at 325 degrees for 15 minutes.
Step 6: Let cool completely and make your raspberry glaze.
Step 7: Mix raspberries, powdered sugar, almond milk and coconut sugar in a blender and pour glaze into a bowl big enough for your donuts. Place aside in the freezer until your donuts are ready to be glazed.
Step 8: Next, pour your coconut shavings into a another bowl that is large enough for dipping your donuts.
Step 9: When the donuts are completely cooled, dip into your glaze and then your coconut shavings.
Step 10: Place glazed donuts on a cookie sheet to set (or place in the refrigerator to set faster) and enjoy!