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Pre-heat the oven to 355 ºF (180 ºC) and lightly grease a donut baking pan. I've used a silicone one, but the Wilton non-stick donut pans are also a popular choice.
Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.
In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.
Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.
Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.
Place the aluminium foil cylinders in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.
Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.
Allow to cool before glazing.
First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.
Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)
You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!
Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.
Before the glaze sets, decorate with sprinkles of choice.
The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.