You can expect a firm donut with a soft cake-like crumb and a delicious cinnamon sugar, lemon, or chocolate topping.
Ingredients & Substitutions
How to make cake donuts
Make the donut batter
Variations
Questions
Storage
More Easy Baking Ideas
More Breakfast Ideas
This cake donut recipe is…
Vegetarian, vegan (use non-dairy milk), and easy to make gluten-free. Whether you are a deep-fried cake donut or a yeast donut person, you cannot deny this oven-baked cake donut recipe’s simplicity, taste, and versatility. You can whip up the batter in 2 minutes, plus our recipe is without eggs and easy to adapt for vegetarians and vegans. Cake donuts bake in 20 minutes, so you can make them last minute in less than half an hour, which is fantastic! They hold up perfectly and have a firm and tender cake-like texture. They are excellent for dunking in milk or latte, lasting several days, and are fulfilling and delicious. Louise loves cake donuts, while I prefer a light, airy yeast donut. Here are a couple of quotes from an entertaining article from the Huffington Post on cake vs. yeast/raised donuts: So which one’s your favorite? “Cake donuts 4 life. <― also going to be my new tattoo”. For gluten-free, use a 1-to-1 gluten-free flour mixture.
Sugar
You can use white or brown sugar.
Milk
Any milk will do. We use almond milk. Other plant milks work equally well, including soy milk, oat milk, and rice milk.
Vegetable oil
You can use any vegetable oil that doesn’t have a strong flavor. We like to use a mild olive oil or avocado oil. More refined oils, such as canola oil, sunflower oil, and others, also work.
Vanilla Extract
Vanilla extract helps infuse the batter with a cozy warm vanilla flavor. You can substitute the seeds of a real vanilla pod for vanilla extract.
Salt
A pinch of salt helps tie together the other flavors and make the cake donuts more delicious.
Baking powder
Baking powder is the raising agent in this recipe and is essential. If unsure if your baking powder is still active, you can test it by pouring one cup of boiling water onto one teaspoon of baking powder in a small bowl. If the powder foams, it means it’s active, and you can use it. This recipe does not require baking soda or vinegar.
Aromas
You can experiment with your favorite aromas. Our favorites are: Cinnamon: add it to the batter and the topping. If you make a winter edition donut close to the holidays, you can add other spices such as grated nutmeg, all-spice, and ginger. Lemon: combine lemon zest and lemon extract. You can use both in the batter and for the topping. Chocolate: check out our chocolate glazed donuts recipe.
Topping
Cinnamon sugar: you’ll need a little milk to wet the top of the donuts, sugar, and cinnamon. Lemon glaze: make it with powdered sugar, lemon juice, and vanilla extract. Chocolate glaze: check out our chocolate glazed donuts recipe.
Equipment
You’ll need a 12-donut baking pan. To a large mixing bowl, add flour, sugar, cinnamon (or lemon zest), salt, and baking powder. Whisk to combine. Add milk, oil, and vanilla extract and whisk the donut batter until combined, without overmixing. Tip: overmixing will make the donuts heavy and tough. Mix for just a few seconds. Some lumps are ok. With the help of a spoon, pour the mixture into the donut pan, filling the molds a little over half full. Tip: fill the mold less than you think, and never more than 3/4 to the top, or your cake doughnuts will turn out without holes.
Bake the donuts
Bake at 340°F or 170°C for 20 minutes. Let them cool down for 10 minutes in the pan, then take them out and serve or coat them in cinnamon sugar.
Apply cinnamon sugar
Fill one bowl with milk and the other with cinnamon stirred in sugar. Dip the top of the donuts in the milk, then dip it in the cinnamon sugar and arrange them on a cooling rack to cool. You can serve them immediately with tea, coffee, milk, or a latte.
Homemade Yeast Donuts
Soft, light, and airy, our easy vegan yeast donut recipe will produce the best donuts ever. It’s excellent for baking in the oven or deep-frying. Check out our vegan donuts recipe.
Carrot and orange cake donuts
These are original, moist, delicious cake donuts made with our orange and carrot cake batter. These are perfect for you if you want to try a new donut flavor. Check out our carrot and orange cake recipe.
Lemon cake donuts
Dip the donuts in a lemon glaze made by whisking together 1 cup (120 g) of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Top with lemon sprinkles or grated lemon zest. Room temperature: store donuts in a food-grade plastic bag or an airtight container at room temperature for up to 4 – 5 days. If they get a little dry on the last day, warm them in the microwave for 1 minute to bring out the moisture in the dough. Freezer: cake donuts are great for freezing. Let them cool down completely, arrange them in a freezer-friendly bag, and freeze them for up to 6 months. Thaw: defrost in the microwave for a few minutes or fridge for several hours.
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