Coconut Flour Breakfast Donut Cake
I have not had a doughnut since my pre gluten free days and even then I did not eat them often. This donut flavored coconut flour cake tastes how I remember a donut tasting. Here is how this one came about. I was looking in my fridge to see what flavor combination would strike me and my eyes lit upon a bag of red grapes. I thought what the heck, I love grapes and no one has ever done a grape muffin before. I didn’t know what to expect. Would it end up tasting like jelly? How would the grape skins taste? The grapes ended up lending an amazing sweetness and doughnut style flavor to this muffin cake that I never expected. The skins just disappeared into the dough leaving no hint that they were even there to begin with. Although this is not a greasy doughnut shaped confection, the flavor is amazing. Looks like I need to go get a donut pan in the near future. Give these muffin cakes a whirl and let me know how you think the flavor stacks up in the comments section.
Submitted to: Thursday Treasures, Gluten Free Fridays, Gluten Free Recipe Roundup
- ¼ cup coconut flour
- ¼ cup smashed red grapes (about 16 grapes)
- ½ cup water
- ½ tsp vanilla
- 1 egg white
- 1 tsp baking powder
- 1 pinch salt
- 2 packs Stevia
- Put your grapes in a ziplock bag and smash them up well or wiz them through a blender ( smashing is way more fun!)
- Add all ingredients together in a cereal bowl or very large mug.
- Stir until mixed well.
- Microwave for 4 to 5 minutes or until the edges are pulling away from the bowl/mug and the middle is not still goopey. Don't over microwave as the edges will get quite hard.
- Eat and enjoy!
Really? I am intrigued. I need to try this!
I LOVE the addition of grapes! How fun! Thanks for sharing on Gluten Free Fridays!
This is fantastic…I used coconut milk because I didn’t have any grapes and it worked beautifully. Going to try with with canned pumpkin instead of the grapes next.
I don’t own a microwave, what oven tempeture and for how long would you put these at?
I no longer own a microwave because it died and really haven’t had a need for it. So, I was wondering what your thoughts were on cooking this recipe in the toaster oven. I was thinking 350 for about 15 – 20 minutes. What are your thoughts or suggestions?
I hate using the microwave since it ruins ALL nutrients, please email me if you find a way to use the oven on this one, it sounds yummy!