Vanilla-scented almond flour cake donuts coated with a champagne-vanilla glaze.
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
For the donuts (makes 12):
1/3cupmelted coconut oil
1boxSimple Mills Vanilla Cake Mix
For the glaze:
1 1/2cupspowdered sugar
3-4Tablespoonschampagne or prosecco
1/2teaspoonvanilla bean pasteor vanilla extract
Preheat oven to 350 degrees F. Grease 2 standard donut pans and set aside.
In a large bowl, whisk eggs together. Whisk in oil, almond milk, and vanilla extract until fully combined.
Stir in Simple Mills Vanilla Cake Mix until mixture is smooth and fully combined.
Pour batter into a liquid measuring cup with a spout, and pour batter out evenly among the wells in the donut pans (you can also do this with a spoon, but I find it easiest to use the measuring cup).
Bake for 10-12 minutes, until risen and golden brown at edges. Let cool for a few minutes in the pan, then remove to a wire cooling rack to cool completely. Note you may have to run a thin spatula along the edges of each donut before removing from the pan.
While the donuts are baking, whisk together powdered sugar, champagne, and vanilla bean paste or extract. Start with 3 tablespoons of champagne, and add another if you want it more liquidy. It should be thick though so it adheres to the donuts!
Dip one side of each cooled donut in the glaze (I like to dip the smooth side that was facing up when baking), then place back on a wire rack set over wax paper. Top with sprinkles or shredded coconut and enjoy with a mimosa!
You can find Simple Mills cake mixes on Amazon, at Whole Foods, or on the Simple Mills website! Thank you to Simple Mills for providing the ingredients for this recipe.
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