Gluten-Free & Dairy-Free Cake Donuts

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For the donuts

• 3⁄4 cup granulated sugar
• 1⁄4 cup dairy-free butter substitute, melted
• 1⁄4 cup cooking oil
• 2 large eggs, at room temperature
• 1⁄2 tablespoon pure vanilla extract
• 2 1⁄2 cups Laura Lynn Gluten-Free Pancake and Baking Mix
• 1 cup unsweetened coconut milk

For the chocolate glaze

• 2 cups confectioners’ sugar, sifted
• 2 tablespoons unsweetened cocoa powder, sifted
• 2 tablespoons dairy-free butter substitute
• 1 tablespoon strong coffee
• 1 tablespoon unsweetened coconut milk
• 1⁄2 tablespoon pure vanilla extract
• 1 teaspoon honey
• Dash of salt

Instructions

1. Preheat your oven to 425F and grease a donut baking pan.
2. In a large mixing bowl, combine sugar, oil and butter substitute; stir until combined. Add eggs and vanilla and stir until eggs are incorporated.
3. Stir in the baking mix and milk until batter is smooth. Use a whisk if any lumps appear.
4. Add the remaining cookie mix to the bananas, along with the egg and water; blend until batter is smooth.
5. Spoon or pipe approximately 6 heaping teaspoons of batter into each section of the donut pan. Alternatively, you may fill a piping bag with batter and pipe it into the pan. Either way, fill the pan just below level.
6. Bake donuts 10 minutes, remove from the oven and cool 10 minutes in the pan before carefully removing and placing on a wire rack.
7. You will need multiple donut pans of you will need to wash your pan in between batches. If washing a single pan in between batches, be sure to dry completely before greasing and adding batter to the pan.
8. While donuts bake, whisk glaze ingredients together until smooth.
9. Pour or spoon glaze over warm donuts positioned on wire racks over a pan below (to catch the glaze drips). Top with sprinkles, if desired, before glaze sets.
10. Allow glaze to set fully before serving (about 15 minutes). Makes 16 donuts.