My daughter is pretty much obsessed with donuts. Seriously, once a week she gets to have donuts for breakfast. Usually it’s from a local donut place, but this morning I decided to take it up a notch. I’ve been working on the notion of a giant donut cake for a while. And if you follow me over on Facebook or Instagram you may have seen my most recent attempt.
I was sooo close, but it still wasn’t perfect. And I never want to share a recipe that I’m not completely in love with. Whether it has to do with the recipe itself or with the aesthetics of it all. This last time was a painful lesson with sprinkles and frosting. Today though? I got it all right!
I've made this giant donut cake with a from scratch batter that includes LOTS of vanilla and a whole wheat flour. Other than that I subbed in some sugar substitute and an unsweetened almond milk in place of regular milk. With these few swaps I ended up with a more guilt-free cake that tasted amazing.
And looked pretty damn amazing too, if I do say so myself.
The idea for this cake is… well… a baked cake donut! The best part is that since it’s a donut cake, you can use it as a dessert OR as a breakfast/brunch cake!
I left the frosting and sprinkles up to you to decide. I used an organic coconut oil based frosting in a can that I whipped up with just a little bit of food coloring and some rainbow jimmies on top for the sprinkles! You an really use any frosting or sprinkles that you want though.
TheSkinnyFork.com A giant donut that tastes like a baked cake donut! Topped off with frosting and sprinkles for a delicious guilt-free breakfast or dessert! Prep Time: 10 Minutes • Cook Time: 12 Hours
Servings: 12 • Serving Size: 1 Slice • Calories: 218 • Fat: 10 g • Saturated Fat: 1 g • Carb: 42 g • Fiber: 1 g • Protein: 5 g • Sugar: 9 g • Sodium: 239 mg
• 2 C. Whole Wheat White Flour
• 1 C. Natural Sweetener/Sugar Substitute
• 1/2 C. Sugar
• 4 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1 C. Unsweetened Almond Milk
• 2/3 C. Plain Fat Free Greek Yogurt
• 2 Whole Large Eggs
• 1/2 C. Oil
• 1 Tbsp. Vanilla Extract
• Icing of Choice
• Sprinkles of Choice
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a large bunt pan with non-stick baking spray; set aside.
In a medium bowl, whisk together the 2 C. flour, 1 C. sweetened, 1/2 C. sugar, 4 Tsp. baking powder and 1/2 Tsp. salt.
In a large bowl, whisk together the 1 C. milk, 2/3 C. greek yogurt, 2 eggs, 1/2 C. oil, and 1 Tbsp. vanilla extract.
Add the dry ingredients to the wet and sit until just combined.
Pour the batter out into the prepared bunt pan and place in the oven to bake for about 40 minutes or until a toothpick comes out clean once inserted.
Once done, remove from the oven and allow to cool completely.
When the cake is cooled, turn out into a serving plate and frost with icing and sprinkles of your choice.
Cut and serve when ready to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
