Gluten Free Raspberry and Coconut Cake Donuts Recipe

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:

Cake Donut

Betty Crocker’s Gluten Free Yellow Cake Mix: 1 box

Butter: ½ cup, softened

Vanilla extract: 2 teaspoons

Eggs: 3 (or egg white equivalent)

Raspberries: 1 cup, halved

Lime zest

 

Glaze Topping

Raspberries: ¼ cup

Powdered sugar: 1 cup

Almond milk: ½ cup

Sugar: ¼ cup

Shredded unsweetened coconut: 1 cup

 

Directions:

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.

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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.

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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.

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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.

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Step 10: Place glazed donuts on a cookie sheet to set (or place in the refrigerator to set faster) and enjoy!



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