Who loves donuts 🤚? I find especially working in healthcare this is one thing that I miss the most. We get so many donuts brought to work by families thanking us but I am never able to indulge… My kids asked for donuts the other day and with my newfound sprinkles, I can eat. I thought what better use than to create and make low fodmap cake donuts to indulge in?
When asking the girls what kind of frosting they wanted they couldn’t decide between vanilla and chocolate so I decided to do half and half. Then I had extra frosting so I decided to do drizzles in addition to the sprinkles. I drizzled after the sprinkles you could definitely do the drizzles first and then the sprinkles if you wanted.
These donuts are just plain cake donuts as I knew I was going to be topping with sprinkles I wanted to keep it simple. Stay tuned though because I foresee Funfetti donuts may be another coming recipe 😉
Ingredients for low fodmap cake donuts and substitutions
- GF flour – as with all of my baked goods, my go-to flour is Bob Red Mills 1 to 1 GF flour. I have never tried this with another type of gluten-free flour so I am not sure how it will turn out. I always find that Bob Red Mills does the best with gluten-free baked goods.
- GF baking powder – I use Clabber Girl Baking powder as this is gluten-free
- Dextrose – With my fructose intolerance I have found that dextrose since it is glucose is what my body can digest better than table sugar.
- Fairlife Milk – I have a lactose intolerance, I used to bake with rice milk but then discovered Fairlife milk which is lactose-free (tastes like milk instead of with a weird aftertaste), and then the best benefit is it has extra calcium which is so important for our bones, especially us women!
- Melted butter – I can tolerate butter as it is lower in lactose, but if you can’t you could substitute vegetable or canola oil or a butter substitute.
- Nutmeg – I forgot to include this in the below picture
- Egg
- Vanilla Extract
How to Store
If you have any donuts left these can be stored in an airtight container on the counter for 3-4 days. To eat reheat in the microwave for 10-15 seconds. You could freeze these as well and defrost them when ready to enjoy. We never have enough left for me to try that though so if you do, comment below to let us know how it works! In fact, this recipe they were gone by the end of the day…
How to Make
- Preheat oven to 350 degrees F. Spray 2 donut pans with nonstick cooking spray and set aside.
- In a medium to large bowl combine 2 cups GF flour, 1/2 cup Dextrose (sugar substitute), 1/2 tsp nutmeg, and 2 tsp GF baking powder together until combined.
- Add 1/2 cup +2 TBS Fairlife milk/milk substitute, 6 TBS melted butter, 2 eggs, and 1 tsp vanilla extract and stir to combine.
- Pipe batter into a donut pan using a large ziplock bag with the end cut off or a disposable piping bag with a large tip. You could also spoon batter evenly into the donut pan. I have done both ways, piping makes more uniform donuts though.
- Bake donuts for 15-18 minutes in preheated 350-degree F oven until lightly golden and cooked through.
- Remove from oven and let sit in pans for 3 minutes, then remove to a cooling rack and prepare the frosting.
- Chocolate Frosting: Combine 1 TBS cocoa powder, 1 cup powdered sugar, and 2 TBS Fairlife milk, stir until combined and no lumps
- Vanilla Frosting: Combine 1 cup powdered sugar, 2 TBS milk, and 1 tsp vanilla extract. Stir to combine until no lumps.
- Dip donuts into the frosting of choice to frost tops. Remove to a cooling rack and add sprinkles to top, can also add an additional drizzle of opposite frosting to donuts as desired.
We had these for breakfast, but these can be enjoyed as a snack or dessert as well. Donuts just make sense for breakfast! Ryan and I had eggs with ours for protein and the girls enjoyed them with yogurt. Enjoy them however you see fit!
Other Donut Recipes:
Best Low Fodmap Cake Donuts
Equipment
- 2 donut pans
Ingredients
- 2 cups GF flour (Bob Red Mill 1 to 1 GF flour)
- 1/2 cup Dextrose (sugar substitute)
- 2 tsp GF Baking Powder
- 1/2 tsp nutmeg
- 1/2 cup + 2 TBS Fairlife Milk/milk substitute
- 6 TBS melted butter
- 1 tsp vanilla extract
- 2 large eggs
Chocolate Frosting
- 1 TBS cocoa powder
- 1 cup powdered sugar
- 2 TBS Fairlife Milk/milk substitute
Vanilla Frosting
- 1 cup powdered sugar
- 1 tsp Vanilla extract
- 2 TBS Fairlife milk/milk substitute
- sprinkles for topping donuts
Instructions
- Preheat oven to 350 degrees F. Prepare 2 donut pans by spraying with nonstick cooking spray and setting aside.
- In a medium to large bowl combine together 2 cups GF flour, 2 tsp GF baking powder, 1/2 tsp nutmeg, 1/2 cup dextrose(sugar substitute), stir until fully combined.
- To flour mixture add, 2 eggs, 1 tsp vanilla extract, 6 TBS melted butter, and 1/2 cup +2 TBS fairlife milk. Stir until combined.
- Add batter into large ziplock bag with tip cut off or disposable piping bag with large tip and pipe batter into prepared donut pans. You can also spoon batter evently into donut pans.
- Bake donuts for 15-18 minutes at 350 degree preheated oven or until golden brown and cooked through.
- Remove from oven and let cool in pans for 3 minutes, remove donuts to cooling rack and prepare frosting(s).
Chocolate Frosting
- In a bowl stir together 1 TBS cocoa powder and 1 cup powdered sugar until combined.
- Add 2 TBS Fairlife milk and stir until fully combined and no more lumps. Dip donuts into frosting to coat tops of donuts. Add additional sprinkles as desired.
Vanilla Frosting
- In bowl stir together 1 cup powdered sugar with 1 tsp vanilla extract and 2 TBS Fairlife Milk until fully combined and no more lumps. Dip donuts into frosting to coat the tops of the donuts. Add additional sprinkles as desired.
