There’s a donut place that opened in Kansas City several months ago that offers donut classics, unique mash-ups, and savory donut creations. Even “donut entrees” if you will. And cocktails. And as one who is gluten-free might do, I checked their menu after their grand opening to see if any gluten-free donuts made it on the list. No such luck.
I also may or may not have checked their menu about once a week since then as their Instagram profile promised that gluten-free and vegan donuts were coming soon. But how soon?! This week it seems, is the week. But not the blackberry cheesecake donut I had been eyeing on their menu for so long.
So what else is a girl to do? I’ve adapted these blackberry cheesecake donuts from my blueberry cinnamon cake donuts, loaded them with fresh blackberries and cinnamon, and topped them with mascarpone coconut cream frosting. The blackberry donut itself is dairy-free, and if you are looking to keep it that way, I think a vegan cream cheese would make for a great mascarpone swap.
- [b]Blackberry Donuts:[/b]
- ½ cup unsweetened almond milk (or milk of choice) + 1 tablespoon lemon juice
- ½ cup sorghum flour
- 1 cup almond flour
- ½ cup tapioca flour
- 3/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, room temperature
- ¼ cup melted coconut oil, cooled
- 1/2 teaspoon pure vanilla extract
- 1 cup blackberries, halved
- [br]
- [b]Mascarpone Cream Frosting:[/b]
- 8 ounces mascarpone
- 1 cup coconut cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated unrefined cane sugar
- [br]
- [b]Optional garnishes:[/b]
- blackberries
- basil or mint leaves
- Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
- In a small bowl, whisk almond milk and lemon juice together. Set aside.
- In a large bowl, whisk together flours, coconut sugar, cinnamon, baking powder, and salt. In a medium bowl, whisk eggs, coconut oil, vanilla extract, and almond milk mixture together. Add the liquid mixture to the flour mixture and whisk until combined. Gently fold in blackberries, reserving some to use as a garnish.
- Spoon batter into donut cavities, filling ¾ of the way full. Bake for 18 to 19 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
- While donuts are cooling, combine mascarpone, coconut cream, vanilla extract, cane sugar in a medium bowl. With an electric mixer, mix on medium speed until ingredients are incorporated and mixture is smooth. Refrigerate until ready to frost donuts.
- Frost donuts and garnish as desired!
Abby @ Heart of a Baker says
Doughnut cocktails?! And entrees! Next time I’m in KC we are totally going there, hopefully they will have GF offerings by then! These are gorgeous and lovely Tessa!xo
Tessa says
Oh, we so are!! They announced this week – finally – gf and vegan donuts! Hooray! Thanks, Abby! xo.
Claudia says
We’re waiting to be tasters on this one!
Tessa says
Haha, might need to make a new batch!
Mary Ann | The Beach House Kitchen says
These are just gorgeous Tessa! I love the frosting! Putting on my “must try ASAP” list!
Tessa says
Aw, thank you, Mary Ann! The frosting is delicious. :) Have a great weekend!
amanda paa says
yes, taking matters into your own hands! i love gluten-free donuts so much, and this mascarpone coconut cream frosting is just lovely. super unique! if you opened up a gf donut shop, you know i’d be there. xo
Tessa says
Thank you! I love them too – it’s one of those things that if they come in gf form then I am super excited, whereas other goods I wouldn’t so much care either way. :)
Traci | Vanilla And Bean says
As my Southern Ma would say, ‘You took the bull by the horns!’ But oh my, what a place! These doughnuts are scrumptious and gorgeous.. love your styling with the sweet little berry and basil, Tessa! It’s been too long since I made doughnuts. I need to do something about that!
Tessa says
Hahaha, I like that! I can be assertive when necessary. ;) Thank you so much, Traci! Donuts are just too fun to make!
Sarah @ Snixy Kitchen says
Ha! I would do the same thing – HOW SOON?! I’ve never had a gluten-free donut (whaaaa??) but the blackberry version you made with mascarpone frosting (holy moly) seems like the best place to start!
Tessa says
Lol, my priorities are very telling. ;) Oh man, you NEED a gf donut. I have way too much fun making them (and then eating them). xo