Birthday Cake Donuts

A few weeks ago it was our friend Clare’s birthday; it had been far too long since I’d busted out the donut pan – so birthday cake donuts it was!

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Birthday Cake Donuts

adapted from Cookies and Cups

Ingredients:

For the Donuts…

  • One box Funfetti or Confetti Cake Mix
  • 3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
  • 2 eggs
  • 2 T melted coconut spread (butter substitute made by Earth Balance)

For the glaze…

  • 1/4 c almond milk
  • 2 c powdered sugar
  • 1 t pure vanilla extract

For the frosting…

  • 1 c powdered sugar
  • 1 T almond milk (plus more if needed – add by T)
  • sprinkles (definitely not optional)

Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.

For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)

For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)

*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.

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My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).

Whole Grain Strawberry-Almond Cake

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This weekend was perfect. Friday night we cooked out with friends. The man-friend made garlic bread on the grill and we enjoyed various meats and accompaniments. Saturday we went to the beach after enjoying delicious fresh-fruit smoothies. In the evening we went into town for dinner at one of our favorite places and after being encouraged to grab a drink by the Seaport, I was surprised with tickets to see Huey Lewis at the pavillion.

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Like I said, perfect. Just like summer strawberries. I.can’t.get.enough.

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{Whole Grain Strawberry-Almond Cake}

  • 1/2 c spelt flour
  • 1 c buckwheat flour
  • 1/2 c steel cut oats (you could use old fashioned)
  • 1 t baking soda
  • 1/2 t sea salt
  • 1 c strawberries, chopped
  • 1/2 c soy milk (or any other milk of your choice)
  • 1 c unsweetened applesauce
  • 3 T coconut oil, melted
  • 1/3 c agave-maple syrup (honey or maple syrup fine too)
  • 1 T chia seeds
  • 1 t almond extract
  • zest of one lemon
  • 3 T sliced almonds

Preheat oven to 375. Generously grease 8×8 baking dish (or line with parchment).

Whisk milk, applesauce, soy milk, agave-maple syrup and chia seeds together.

Combine all dry ingredients, except for the strawberries, and add to wet mixture.

Gently fold in strawberries. Pour batter into prepared dish. Sprinkle top with sliced almonds.

Bake for 30 minutes, cake is done when a toothpick inserted into center comes out clean.

Allow cake to cool completely before removing  from dish.

Store cake in refrigerator for up to 3 days.

*Serves 8-12

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I ate a second piece topped with reduced balsamic. Delicious. Hope you all had a fantastic weekend.

What are some great recipes using strawberries you’ve tried this season?