They say that the best defense is a good offense.
To me, this means being prepared for anything. Like knowing that you can use one single recipe to make something for basically any situation.
Sunday brunch at your place? Doughnuts.
Baby shower? Mini cupcakes.
Birthday party? Frosted cake.
Oh, wait, someone’s on a diet? What, they’re giving up sugar? No gluten?
Okay, sure! Good thing THIS recipe doesn’t need those kinds of things to be absolutely bomb.
So now you can be that person that always seems to have something delicious and ready to go on every occasion. Trust me, this makes you very popular!
And it’s in a good way, because you don’t have to be known as the person who “tries to make everyone fat” by bringing in the store bought stuff that’s full of actual sugar…
All you have to really do to be prepared is keep some raw cashews handy – I have the price code memorized for my raw cashews that I buy in bulk from Fry’s… it’s definitely a staple; some tapioca flour (about as cheap as regular flour, flavorless, and so useful in gluten-free baking); and some AWESOME tasting protein powder. For baking, you can’t go wrong with MuscleTech’s Phase 8 Vanilla protein powder, which tastes just like birthday cake in any recipe.
So next time you’re at the grocery store, you’re going to put together your “good-offense” kit and get ready to have a delicious time today AND the next random time.
It’s really never a bad idea to be prepared, just in case.
And anyway, when do doughnuts not need to happen?
Best-Ever Cake Doughnuts
Gluten-free, low-carb, high-protein
- 1 c. raw cashews
- ½ c. tapioca flour
- 1/3 c. vanilla protein powder*
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ c. butter, cold and chopped
- ¾ c. erythritol
- 2 eggs
- 1 T. applesauce
- 2 tsp. lemon (or vanilla) extract
- 8 T. (1/2 c.) butter, at room temperature
- 2 scoops (about 2/3 c.) vanilla protein powder*
- 3 T. heavy cream
- ½ c. erythritol
- 2 T. vanilla extract
- Optional: 4 + drops food coloring or 2 T. cocoa powder
* I used MuscleTech Phase 8 Vanilla protein powder
- Preheat the oven to 350 degrees F.
- In a food processor, blend the raw cashews until they are as close to a flour consistency as possible. Add in the flour, protein powder, baking powder, and salt, and process to combine.
- Add in the chopped butter and process until uniformly distributed throughout the dry ingredients. Add in the remaining ingredients and process until fully incorporated into a thick batter.
- Coat two medium-sized doughnut pans (usually a 6-doughnut pan size) with cooking spray, and portion the batter out into ten of the doughnut cups. (should fill up 2/3 of the way full on each one.)
- Alternatively, you can make this into cakes by portioning out into two 6-inch cake pans or one 10-inch cake pan!
- Bake the doughnuts for about 15 minutes. The doughnuts will be lightly browned on top and a toothpick inserted into the center of one should come out clean.
- While the doughnuts cool, you can make the frosting.
- For the frosting, simply combine all ingredients and process until smooth. Add any desired food colorings or cocoa powder, and chill 30 minutes or so to thicken.
- When the doughnuts are at room temperature and the frosting is thickened but not hardened, frost the doughnuts and add sprinkles if you like!
These are best if served at room temperature!
Nutrition for 1/10 doughnut/cake recipe without frosting: 136 calories; 10.8 g fat; 4.5 g carbs; 0.6 g fiber; 5.8 g protein
Nutrition for 1/30 buttercream recipe: 42 calories; 3.6 g fat; 0.5 carbs; 1.8 g protein