Classic Cake Doughnuts
Old-fashioned cake doughnuts baked until golden with Homestead Sweetener. Choose vanilla for a classic finish or chocolate for a deeper cocoa-rich version—both designed for glazing, dipping, or enjoying simply dusted.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour, while spooning may under-measure.
Do not overfill doughnut molds. Fill each cavity approximately ¾ full for the best rise and shape.
Allow doughnuts to cool before removing them from the pan to prevent breakage.
Sweeteners Matter Too. Sweeteners significantly affect structure and texture. For best results, we recommend Homestead Sweetener or traditional sugar.
Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
Granulated Sugar: 200g per cup
Substitutions may affect texture, browning, and overall structure.
VANILLA CAKE DOUGHNUTS
2 cups (250g) Heritage Baker's Flour
¾ cup (105g) Homestead Sweetener
1 teaspoon baking powder
2 eggs (100g)
6 tablespoons (90g) heavy cream
2 teaspoons vanilla extract
CHOCOLATE CAKE DOUGHNUTS
1¾ cups (219g) Heritage Baker's Flour
¾ cup (105g) Homestead Sweetener
⅓ cup (33g) cocoa powder
1 teaspoon baking powder
2 eggs (100g)
6 tablespoons (90g) heavy cream
2 tablespoons (28g) melted butter
2 teaspoons vanilla extract
INSTRUCTIONS
Preheat oven to 350°F. Grease or spray a doughnut pan.
In a large bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, baking powder, and cocoa powder if making the chocolate version.
In a separate bowl, whisk together eggs, cream, melted butter (if using), and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until smooth.
Spoon or pipe the batter into the prepared doughnut molds, filling each cavity approximately ¾ full.
Bake for 12–14 minutes, until set and lightly golden.
Allow the doughnuts to cool completely before removing them from the pan.
OPTIONAL FINISHES
Dust with powdered Homestead Sweetener.
Dip in vanilla glaze.
Coat in cinnamon sweetener.
Drizzle with chocolate glaze.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
