Our HOLIDAY SHIPPING POLICY is now in effect. The Fudge is packaged to withstand shipping, even through delays! However, there are NO GUARANTEED DELIVERY DATES OR SHIPPING TIMELINES with USPS. Thank you for your understanding! (Click here to read full policy)

Coffee Cake Donuts - Egg Free, Peanut Free, Tree Nut Free

Most of the time I find Baker by Nature's recipes pretty intimidating because they look INSANELY delicious - gorgeous, mouth-watering pictures and all.  This one was particularly out of my comfort zone but my Littles NEVER get to have donuts given their food allergies.  So I decided to give it a try, and wow was I happy I did!

This recipe is taken directly from Baker by Nature (follow her @bakerbynature on both Facebook and Instagram, or bakerbynature.com), and the only substitute I had to make was for the one egg!  

 

COFFEE CAKE DONUTS (no egg, no peanuts, no tree nuts, no sesame)

Ingredients: [crumb topping]

  • 1/4 stick cold unsalted butter, cut into tiny cubes
  • 1/4 cup granulated sugar
  • 3 1/2 tbs all purpose flour
  • 1/4 tsp cinnamon

Ingredients: [donuts]

  • 1 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup full fat sour cream
  • 2 1/2 tbs unsalted butter, melted
  • 1 large egg (we use 2 tbs water, 1 tsp vegetable oil, 2 tsp baking powder)

Ingredients: [vanilla glaze]

  • 1/2 cup confectioner's (powdered) sugar
  • 1/2 tbs whole milk
  • 1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 F.  Spray donut pan with non-stick and set aside

  2. Crumb topping: in a small bowl combine the sugar, flour, and cinnamon.  Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.

  3. Donuts: In a large bowl whisk together the dry ingredients.  In a separate bowl whisk together the wet ingredients.  Gently fold wet mixture into the dry mixture - don't over mix!
  4. Spoon or pipe the batter into the prepared donut pan (6 molds).  Divide the crumb topping evenly among donut tops, and bake for 10-11 minutes.  Allow them to cool for 10 min in the pan before gently lifting them out and transferring to a wire rack to cool for a few more minutes.
  5. Glaze:  In a small bowl whisk together the confectioner's sugar, milk, and vanilla.  Drizzle over donuts and serve.

Notes:

  • We have no affiliation with Baker by Nature.  This is not a paid advertisement for this brand.  Just a food-allergy family who enjoys these recipes and doesn't mind sharing how we modify to make allergy-free for us!