Ok, guys, I promised I'd post my recipe for the donuts I made last night for my little guy's birthday today (he's 11! Wow!). I was absolutely shocked when I opened GT and found nearly 50 notifications, mostly related to that post, and that so many people wanted my recipe!

The original donut recipe came from godairyfree.org and I just switched a few things around and simplified it, and made it so it would work in my awesome mini-donut maker (Babycakes brand, from Kohl's. $2.50, on clearance!) I can't vouch for any other method, but I imagine you could bake these in a donut pan at 350F and have them come out pretty well.

The icing recipe is totally my own creation.

Gluten-Free and Vegan Donuts

1 1/2 cups gluten free flour blend (Namaste brand)
1-1/2 teaspoons baking powder
1/2 teaspoon guar gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut milk, original or vanilla
1/3 cup coconut oil
1 cup cane sugar
1/2 cup unsweetened applesauce
1 1/2 teaspoon vanilla extract

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Whisk together the flour, baking powder, guar gum, baking soda, and salt. Place the coconut milk and oil in a medium-sized pot over low heat. Warm while constantly stirring until the coconut oil melts (do not allow to boil). Remove from heat and whisk in the sugar until it dissolves completely. Stir in the applesauce and vanilla extract. Pour the liquid mixture into the dry ingredients and mix thoroughly. Spoon or pipe (fill sandwich baggie with batter, cut off corner, and squeeze out) into donut forms and fill about halfway to allow for rising. Bake for 6 minutes, turn over, close lid, and bake another 2-3 minutes. Remove to plate and allow donuts to cool about 15 minutes.

Rootbeer Icing

1/2 cup cane sugar
1 cup powdered sugar
1/4 tsp vanilla extract
1/2 tsp rootbeer flavouring (I used Watkins)
1/4 cup coconut oil
2-3 TBS coconut milk

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Heat oil and 2 tbs milk over low heat until oil is melted. Whisk with a fork constantly. Add flavourings, keep stirring. Slowly pour in cane sugar, stirring constantly until melted. Remove from heat. Whisk in powdered sugar, a little at a time. Stir until smooth and thick but still runny. If it's too stiff, add 1 TBS coconut milk (It's meant to be a glaze or a thin icing rather than a frosting.)

Dip donuts in glaze and set on wax paper to dry.

ETA: the recipe makes about 24 mini donuts. I doubled it and got exactly 50.