Vanilla Bean Glazed Honey Cake Doughnuts

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

It’s no secret that I’m a huge chocolate fan, it would seem that the chocolate fanaticism is genetically passed down in my family, (just kidding… but seriously)! But weirdly enough I’m an equally enthusiastic fan of anything vanilla.

There’s nothing quite like a buttery-tender cake heavily scented with vanilla, and when you pair that with a cup of coffee, you’ve got my favorite indulgence. The relationship between vanilla and coffee is well documented, (affogato anyone) and for me it even outweighs the coffee/chocolate combo.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

These doughnuts are a combo of two favorites, the first inspiration is the most amazing vanilla cake from the former Editor in Chief of Gourmet Magazine, Ruth Reichl. It’s called Nicky’s Vanilla Cake and it’s located in her book, Garlic and Sapphires, (all her books are a great read if you’re crazy about food) and the cake is truly spectacular!

My second inspiration comes from memories of my favorite doughnut as a child, the Old Fashioned Glazed. I combined the vanilla cake flavors that I remember, (remade with grain free ingredients) with a doughnut shape and glaze, and I got my new weekend indulgence!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

This recipe is really simple and doesn’t require a mixer. Simply whisk together the dry ingredients, mix them together with the wet ingredients, and you’re ready to bake.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

You can make these with coconut oil, but butter definitely has the edge!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

After the batter is mixed, spoon the batter evenly into a doughnut pan, there might be a little leftover that you can bake in a muffin tin or second doughnut pan if you have one. When the batter has been portioned, smooth out the tops of the doughnuts a bit with the back of the spoon before baking them.

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Even though it’s really hard to wait, these need to cool until they’re barely warm before you turn the pan upside down to release them onto a cooling rack to finish cooling to room temperature. If you try and get them out sooner, you run the risk of breaking 1 or 2.

Once they’ve cooled, you’re ready to glaze them. I started off all neat and tidy by spooning the glaze over them, but in the end I dunked each one into the glaze before carefully removing them (cake doughnuts are fragile) just to speed things up a bit. I ended up with a few crumbs in the glaze, but I felt like it was a pretty small price to pay considering it saved me a ton of time!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

As I mentioned before, these are really good with coffee. My sister stopped by just in time, and ended up with a freshly baked doughnut, and an Americano in her to-go cup!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

I thought I’d give you an up close view of the pound cake-like texture of these doughnuts because seeing is believing. I wouldn’t blame you for a moment if you were a bit skeptical that you can actually make doughnuts without processed ingredients, but these will change your mind in just bite!

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Vanilla Bean Glazed Honey Cake Doughnuts | Get Inspired Everyday!

Vanilla Bean Glazed Honey Cake Doughnuts


  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6 doughnuts + a few doughnut holes 1x
Scale

Ingredients

Doughnuts:

  • 1 3/4 cups almond flour
  • 1/4 cup tapioca starch/flour
  • 1 Teaspoon baking powder
  • pinch of sea salt
  • 1/4 cup honey
  • 4 Tablespoons salted butter, melted
  • 1 egg
  • 1 Tablespoon vanilla extract

Glaze:

  • 1/4 cup coconut butter, also called mana
  • 1/2 vanilla bean, seeds scraped out
  • 2 Tablespoons honey
  • pinch of sea salt
  • 12 Teaspoons lemon juice

Instructions

  1. Preheat the oven to 350ºF and lightly grease a non-stick doughnut pan for 6 doughnuts.
  2. Whisk together the almond flour, tapioca starch, baking powder, and sea salt.
  3. Melt the honey and butter together, set aside to cool before whisking in the egg and vanilla extract.
  4. Mix the honey mixture into the almond flour mixture until combined and there are no lumps.
  5. Divide the batter evenly between the 6 doughnut spots, filling each one about 3/4 of the way full. The batter is quite thick, and I used 2 spoons to spread it around. I had a little leftover batter, and made ‘doughnut holes’ by baking the remaining batter in a mini muffin tin.
  6. Bake for 7-10 minutes or until puffy and no longer gooey in the center. You can check the doneness by inserting a toothpick in the center, when it comes out clean or with moist crumbs, the doughnuts are done. Let the doughnuts cool for at least 20 minutes before removing them from the pan to cool to room temperature on a cooling rack.
  7. Make the glaze by melting everything together over low heat just until liquified.
  8. You can either dip the doughnuts into the glaze (carefully, cake doughnuts break easily) or you can spoon the glaze evenly over each doughnut.

Notes

The glaze for these doughnuts is sweet like a normal frosting which makes these great with a cup of coffee. However if you like things on the less sweet side feel free to play around with the glaze.

 

 

44 Comments on “Vanilla Bean Glazed Honey Cake Doughnuts”

  1. Kari

    My 3 y/o son has an egg allergy and he loves doughnuts. What can I substitute the egg with?

    1. Kari

      I haven’t tried it myself, but maybe you could use a ‘flax egg’ or chia egg’ in place of the egg. There’s also vegan egg alternatives in the health food stores these days, but I haven’t personally tried them. For ratios on the flax or chia eggs, just Google it and the answer will come right up. I’d link you to something, but not having tried it I wouldn’t want to steer you in the wrong direction. I hope you’ll let me know what you end up trying and how it goes!

    2. Kari

      VeganEggs should work perfectly. But I used half of an “egg” – their recipe calls for 1/2 C water to make one egg, which is ‘way more liquid volume than what one egg makes; so I halve the mix and use 1/4C water instead. Blend and let it set for a few minutes before folding it in with the other recipe ingredients.

      1. Kari

        Thank you so much Valerie for your tips, I really appreciate it since I don’t have any personal experience with vegan eggs! 🙂

    1. Kari

      It’s definitely not a runny consistency, but not as thick as a cookie dough. It should look exactly like the picture in the blog post, which I really hope helps!

    1. Kari

      Coconut oil generally works well in place of butter, although they will probably have a lightly coconut flavor. I haven’t tried this one out with coconut oil though, so you’ll have to let me know how it goes!

  2. Kari

    These are amazing! I have made them several times as muffins since I don’t have a doughnut pan and my whole family LOVES them. Even without the glaze!! Hopefully one day soon we will have a doughnut pan to enjoy them as intended but until then we will enjoy them any way we can.

  3. Kari

    I just made these the other day and they are SOOOOO good. Definitely a keeper and I’ll be browsing the rest of your recipes now. Thanks!!

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