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.

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