Ratio Rally – Mini Raspberry Doughnut Cakes

by Jenn on September 7, 2011

in Desserts,GF Ratio Rally,Gluten Free

Gluten Free Baked "Doughnut Holes"

It’s another been another adventurous month for the gluten free ratio rally!!!  This month we were challenged by Meg of GF Boulangerie to make doughnuts.

I don’t have great memories of doughnuts – for the most part my childhood experiences eating them were less than awesome because there was usually some dried out cake with too much sickly sweet glaze that gave me a headache.  So I was super excited when this event came around, because one I got a chance to learn how to make them and two, I could try to make a version that would better suit my tastes.

I didn’t expect doughnuts to be very difficult to convert to gluten free – after all most cake-like foods don’t really depend on the gluten, and in the case of doughnuts either a molded pan or hot oil will form the shape quite well – unlike my gluten free chocolate chip cookies which always seem to run off the edge of the baking sheet down onto the bottom of the oven.  Given my track record with absolutely covering every surface of a kitchen in oil when I attempt to deep fry anything (but man were those chestnut pumpkin fritters good!) , I decided to go the baked route.

And then we got the most gorgeous raspberries that weekend in the market, and well, they found their way in too :)
Gluten Free Baked "Doughnut Holes"

Baked doughnuts need doughnut pans, and without any around I settled for mini muffin tins – hence the name “mini doughnut cakes” :)

I decided to make two versions – the first with a prepackaged pastry flour mix so I could test my major ingredient ratios, and then a second recipe using my own blend of flour mix.  The result from the prepackaged mix was really great – super light and fluffy delicate little doughnut cakes – the raspberries stayed on top crowning the cakes like jewels.  Nice small bites.  Addicting.

The recipe ended up being 125 g GF flour, 75 g sugar, 120 g greek yogurt, 1 egg (50g), 30 g milk, 15 g butter, a little salt and baking powder. So I’m not sure what all gets categorized into liquids vs. other in this case, but it looks like my ratio is approximately 5 flour : 3 sugar : 5 greek yogurt : 2 egg : 1 milk : 0.5 fat.

Gluten Free Baked "Doughnut Holes" Gluten Free Baked "Doughnut Holes"

 But there was a slight problem with these – after just one day, even in a sealed container, they started to dry out a bit.  I felt like I wanted to dunk them in milk like I would a cookie.  Not quite the consistency I was going for with “doughnuts”.

So I tried my own flour mix – of potato starch, almond meal, rice flour, and chestnut – I was hoping the fat from the almonds would help lend a bit more moisture.  The mini doughnut cakes from my mix ended up being slightly more dense (and didn’t rise quite as much), but they stayed soft.  They also had more flavor – I love how much almond and chestnut contribute to taste here.  Given that the raspberries stayed on top of the mini cakes in the 1st batch, for this one I really pushed them down into the center – maybe a bit too far, ha.

Gluten Free Baked "Doughnut Holes" Gluten Free Baked "Doughnut Holes"

I’ll take my flatter, denser, richer and more moist doughnut cakes over the ones I did with prepackaged mix any day.

And if I ever find a doughnut pan, I’d love to turn these mini doughnut cakes into actual doughnuts.

But until then, I think we’ll keep this version around awhile, have them with a cup of tea, maybe try incorporating some other fruits as the seasons change (Autumn are you here yet?).  What a wonderful challenge it was this month, and so glad to know that the doughnut endeavors turned into a version that I really enjoyed :)

Gluten Free Baked "Doughnut Holes"


Gluten Free Mini Raspberry Doughnut Cakes

Adapted from Souvlaki for the Soul’s Baked Cake Doughnuts, which were adapted from Not So Humble Pie who adapted from Sur La Table.
Prep Time: 10 minutes to prep the ingredients and grease the baking pan
Total Time: about 30 minutes to make the doughnut cakes, not counting cooling and icing time.
Yield: Makes about 2 dozen mini doughnut cakes.

  • 125 g GF flour mix
  • 75 g sugar
  • 2 tsp. baking powder
  • pinch salt
  • 120 g greek yogurt
  • 1 egg (50g), beaten
  • 30 g milk
  • 15 g melted butter
  • raspberries – one for each mini doughnut cake

1. Preheat oven to 400F (200C). Add all the dry ingredients to a bowl – flour, sugar, baking powder, salt – and whisk them together (I hate sifting so I just use a whisk).
2. In a small bowl mix together the wet ingredients – yogurt, egg, milk, butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fill a piping bag with the batter and pipe into a greased mini muffin pan. Press a raspberry into the center of each one. Bake about 8 minutes or until cooked through.
5. Remove from the oven and let cool on a cooling rack until completely cooled. Ice and serve.


Jenn’s Baked Cake Doughnut GF Flour Mix
Yield – about 2 batches of mini doughnut cakes


  • 80g potato starch
  • 80g almond meal
  • 80g rice flour
  • 40g chestnut flour

1. Combine ingredients together, mix well.


Easy Homemade Icing
Adapted from Lara Ferroni’s Buttermilk Glaze


  • 1 cup powdered sugar – really any volume because you will add the milk gradually testing the consistency as you go
  • about 1/4 cup milk – but will add only tiny bits at a time! (and probably don’t need an entire 1/4 cup)

1. Add the powdered sugar to a bowl and then add in 1 tsp. of milk. Use a spoon to combine together until it forms a thick paste.
2. Add 1/4 tsp. of milk at a time to the icing, blending together and gradually watching it get thinner and thinner.
3. Keep repeating step 2 until the desired consistency is reached. I like my icing fairly thin, so it runs smoothly off the back of a spoon.
4. Glaze away!



Join us next time when the Gluten Free Ratio Rally crew tackles pizza crust!!

Be sure to check out the other great doughnuts made this month –
Britt of GF in the City | Blueberry Fritters
Brooke of B and the Boy! | Apricot Fritters
Caleigh of Gluten Free[k] | Beetroot Fritters
Caneel of Mama Me Gluten Free | Thai Fried Bananas
Charissa of Zest Bakery | Picarones (Sweet Potato & Pumpkin Fritters)
Claire of Gluten Freedom | Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Doughnuts
Gretchen of Kumquat | Peach Cider Doughnuts
Ivrin of Eat the Love | Roses and Pearls Vanilla Bean Donuts
Jean of Gluten-Free Doctor Recipes | Cinnamon Apple Fritters
Jeanette of Jeanette’s Healthy Living | Pumpkin Spice Doughnuts
Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes
Lisa of Gluten Free Canteen | Apple Butter Maple Syrup Doughnuts
Mary Fran of Frannycakes | Raspberries and Cream Doughnuts
Meg of Gluten Free Boulangerie | Old Fashioned Doughnuts
Mrs. R of Honey From Flinty Rocks | Jelly Doughnuts
Pete & Kelli of No Gluten, No Problem | Jelly Doughnut Holes
Rachel of The Crispy Cook | Chocolate Doughnuts with Chocolate Glaze
Silvana of Silvana’s Kitchen | Vanilla-Glazed Chocolate Chip Doughnuts
Shauna of Gluten-Free Girl | Glazed Yeast Doughnuts
Tara of A Baking Life | Brioche Doughnuts with Italian Plum Jam
T.R. of No One Likes Crumbley Cookies | Sweet Pepper and Pancetta Fritters

Also linked to Gluten Free Wednesdays


InTolerantChef September 7, 2011 at 5:59 am

How yummy, how lucky I still have some chestnut flour too! Great job with the challenge, and nice to have a baked version of a doughnut for a change.

Jenn September 7, 2011 at 8:03 am

Thanks! Yeah I wasn’t too keen on frying anything right now (and besides it’s way too hot) – so when I saw there were baked doughnuts, I totally jumped on that :)

Rosa September 7, 2011 at 7:55 am

They turned out really great! Your doughnuts look every so tempting and delicious. I really love that first click. Dreamy…



Jenn September 7, 2011 at 8:03 am

Thanks Rosa!

Zoe September 7, 2011 at 8:06 am

Those are so cute, Jenn! :) What pleasing light and colours, also. The raspberries are a nice touch!

Jenn September 7, 2011 at 8:07 am

Thanks Zoe!

Simon September 7, 2011 at 8:20 am

My favorite photograph’s are the Last three. the three donuts stacked would be my favorite lovely blog

Jenn September 7, 2011 at 8:23 am

Thank you!

Jennifer (Delicieux) September 7, 2011 at 8:22 am

Wow, these look amazing!!!!! I have to say that your little doughnut cakes almost have an ethereal glow. They are just so beautiful.

Jenn September 7, 2011 at 8:24 am

Thanks so much!

Caleigh September 7, 2011 at 1:20 pm

Gorgeous doughnuts! I love the idea of baked doughnuts, too. I shall be trying these.

Jenn September 7, 2011 at 8:41 pm

Thanks Caleigh!

Nelly Rodriguez September 7, 2011 at 1:49 pm

These are so gorgeous, I’d love them for a tea party (if I ever had tea parties!) Great variations!

Jenn September 7, 2011 at 8:42 pm

Thanks so much!!

Sasha @ The Procrastobaker September 7, 2011 at 1:59 pm

Absolutely stunningggg, what a gorgeous recipe and those photos are simply beautiful!

Jenn September 7, 2011 at 8:42 pm

Thank you so much!

Jeanette September 7, 2011 at 4:13 pm

Your photos of these mini raspberry doughnut cakes are simply stunning! This month’s challenge was the perfect opportunity for me to try making doughnuts for my little guy who’s been missing them since he went GF.

Jenn September 7, 2011 at 8:43 pm

Thanks Jeanette!

Rachel @ The Crispy Cook September 7, 2011 at 7:05 pm

Love your flour mixture and your ethereal photos~!

Jenn September 7, 2011 at 8:43 pm


Gen September 7, 2011 at 8:57 pm

Oh they are so lovely!

Jenn September 7, 2011 at 10:09 pm

Thanks !

Caneel September 7, 2011 at 9:32 pm

Jenn, these are so beautiful!!! I love the colors and the flavors you chose with all the ingredients. Who needs a doughnut pan? Yours look perfect just the way they are!

Jenn September 7, 2011 at 10:10 pm

Thanks Caneel! You’re right – no doughnut pan required :)

Elisa September 7, 2011 at 10:36 pm

These look SO yummy! Now I think I’m going to need to try baking doughnuts! :-)
I’ve had great luck with the Toll House Cookie chocolate chip recipe, simply subbing whole-grain GF flour for AP flour. One time I added some oats to bulk them up, but I’ve baked three batches and they don’t run all over the place. I do use a scooper to make pretty little balls of dough (which squoosh down as they bake), or make cookie bars, though. They puff beautifully 😉

Jenn September 7, 2011 at 11:03 pm

Thanks! And it sounds like I need your help when I bake cookies next :)

Robyn September 7, 2011 at 10:38 pm

Oh Jenn, I literally gasped when I saw this pics, they’re absolutely gorgeous!

Jenn September 7, 2011 at 10:56 pm

Thanks Robyn!

mary fran September 8, 2011 at 12:15 am

They look divine!

(And, I have had the same problem with cookies, I think as I have gained better understanding of the way the flours work I have gotten better).

And the photos are beautiful

Jenn September 8, 2011 at 6:20 am

Aww thanks!

dario @ foodpixels September 8, 2011 at 12:55 am

First image here is top quality, really nice.

Jenn September 8, 2011 at 6:21 am

Thanks Dario! It’s definitely my favorite.

Barbara | Creative Culinary September 8, 2011 at 12:55 am

I’m with Robyn Jenn…the photos are just gorgeous…all of your hard work is evident!

Jenn September 8, 2011 at 6:21 am

Aww thanks Barbara!

Louise September 8, 2011 at 12:56 am

Hi Jenn!
First time here…Holy Moly! Your doughnut and clicks are simply amazing!!!

Thanks for sharing…

Jenn September 8, 2011 at 6:22 am

Thank you :)

Lisa @ GF Canteen September 8, 2011 at 2:28 am

those are the prettiest donut bite cakes I’ve ever seen. I love what you did with the 2nd group, pushing down the berry – made it look a lot like a mini donut. I wish wish wish I could get my hands on chestnut flour, but so far, nothing. I bet it lent a great flavor mingling with the almond flour. I want one!

Jenn September 8, 2011 at 6:23 am

Thank you Lisa! I remember being able to get chestnut flour in the U.S., if I remember where I’ll let you know!

Tara September 9, 2011 at 5:56 am

Lisa, I’ve found chestnut flour at Whole Foods (and also ordered it via Amazon) – it’s quite fun to play with, for both sweet & savory things!

And Jenn, I had the same thought as Lisa – the second batch of doughnut cakes look like mini muffins!

Tara September 9, 2011 at 4:59 pm

Whoops – meant mini DOUGHNUTS. I was tired when I typed that. 😉

brooke @B & the boy! September 8, 2011 at 3:37 am

You know, the raspberries pushed down inside almost make a doughnut hole. :) I need to get my hands on some chestnut flour soon. Lovely all around!

Jenn September 8, 2011 at 6:23 am

Thanks Brooke!

Meg | Gluten-Free Boulangerie September 8, 2011 at 4:23 am

Ooh, these are so pretty and cute! I can’t wait to find some chestnut flour…

Jenn September 8, 2011 at 6:23 am

Thanks! And thanks so much for hosting such a fun theme this month!

gretchen September 8, 2011 at 5:48 am

they’re just so dainty… i love them. this is definitely a rally month i wish we could’ve gotten together and passed out samples!

Jenn September 8, 2011 at 6:24 am

Ha that would’ve been awesome, wouldn’t it? Everyone’s look so great this month :)

Wine Harlots September 8, 2011 at 6:43 pm

The perfect wine pairing is a Moscato d’Asti.


Nannette Eaton

Jenn September 10, 2011 at 9:07 am

Thanks! I’ll remember the wine pairing next time :)

Simone September 8, 2011 at 10:45 pm

I love love love those photos Jenn! Just brilliant! The first ones look a bit better but I can see that the second ones would taste better. I love using almond in my baking as it does bring out a lot of flavor. I also don’t have a doughnut pan which I’ve been meaning to get too.. Love these!

Jenn September 10, 2011 at 9:07 am

Thanks Simone!!

Tara September 9, 2011 at 6:00 am

Jenn, I love that you used a muffin tin to bake these. Gives all us non-doughnut-pan-owners hope that baked doughnuts can still be in our future! (And I just saw on Foodista that doughnut muffins are an actual item. So apparently your method is totally legitimate!) The combination of raspberry, almond and chestnut sounds wonderful!

Jenn September 10, 2011 at 9:07 am

Thanks Tara – and awesome to know that others make doughnut muffins, ha!

Kim Bee September 9, 2011 at 7:04 am

These doughnut cakes are so amazing. The pictures are absolutely amazing. I can just imagine how delicious they are. Congrats on top 9!

Jenn September 10, 2011 at 9:08 am

Thank you !!

Priyanka Naik September 9, 2011 at 5:30 pm

these are TOO cute and I loveee raspberries! YUM!!

Jenn September 10, 2011 at 9:08 am

Thanks! I love raspberries too.

zach September 9, 2011 at 6:45 pm

i love this recipes my mom use to make me this when i was a kid thanks so much

Jenn September 10, 2011 at 9:08 am

Thanks! what an awesome mom you have – we never made doughnuts when I was a kid…

Darcy Jones September 10, 2011 at 2:52 am

these are so adorable and love the gluten free flour mix! Great photos

Jenn September 10, 2011 at 9:09 am

Thanks !!

Ally September 11, 2011 at 6:37 pm

These look too pretty to eat! Thanks for sharing.

Jenn September 13, 2011 at 11:08 pm

Thank you! Trust me they are very easy to eat :)

Shirley @ gfe September 12, 2011 at 2:45 am

I tweeted this post, but forgot to comment. :-( Gorgeous doughnut cakes, Jenn. The raspberries are the perfect adornment. :-) I still haven’t gotten to try chesnut flour, but I love using almond flour and coconut flour because of the flavors they add. Fantastic job!


Jenn September 13, 2011 at 10:46 pm

Thanks Shirley!

yummy holiday recipes September 12, 2011 at 6:15 am

I got so excited when I saw these. I love raspberries, so I’m always looking for some raspberry desserts to make. I can’t believe you made mini raspberry doughnut cakes, they are so cute! I can’t wait to make these. I didn’t know there was such a thing as chestnut flour, that sounds interesting. I guess I’ll have fun finding it. Some of my friends cannot tolerate gluten so this is the perfect dessert for them. They will be pleasantly surprised. Thanks for sharing this recipe

Jenn September 13, 2011 at 10:43 pm

Thanks! Hope you enjoy it :)

Charlie September 13, 2011 at 3:58 pm

Hi Jenn!

This is my first time on your site, and I like what I see.

These donut cakes look so good!

I have been trying to get up the nerve to try gluten free and I think this just may be it.

I also like how far down you pushed the raspberries in the gluten free, this way you get raspberry with each bite, and they look more like donuts.

Thanks for sharing!

Jenn September 13, 2011 at 10:44 pm

Thank you so much! If you try it, let me know how it works for you :)

pavithra September 15, 2011 at 6:36 pm

such an awesome cuties and oh my love ur photography a lot.


Jenn September 17, 2011 at 2:13 pm

Thanks so much Pavithra!

Lisa @ Allergy Free Vintage Cookery September 23, 2011 at 2:04 am

These are adorable and they look delicious! Would you be interested in linking them to my new link party, Allergy Friendly Lunchbox Love? They’re the perfect size. The party goes live tomorrow morning (Friday) at 6am at http://allergyfreecookery.blogspot.com. Hope to see you there!

Lisa @ Allergy Free Vintage Cookery

Jeanne @ CookSister! October 6, 2011 at 4:30 pm

Both versions look ridiculously good – I LOVE the lightness of the 1st batch pics, but the description of how the nut flours added to the flavour in the second batch is pretty delicious… Love that you incorporated the raspberries :)

Jonathan November 28, 2011 at 7:05 am

I love how your second batch actually _look_ like mini-doughnuts because you did push the raspberry in so far. I wouldn’t change a thing. :)

Marjorie (Sugar for the Brain) January 7, 2012 at 2:49 am

Your first picture amaze me! It’s superb! Wow I just want to eat them. Right Now!

Jenn January 7, 2012 at 9:40 am

Thanks :)

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