Baked Vegan Vanilla Doughnuts (Gluten-Free)

Method

1. Preheat the oven to 375°F. Grease a doughnut pan generously with oil or non-stick spray.
2. In a large bowl, whisk together the oat flour, almond flour, potato starch, baking powder, baking soda, salt, and sugar. If the almond flour is clumpy, use a fork to break it up until well combined.
3. In a separate bowl, mix the oil, vanilla extract, non-dairy milk, and club soda. Pour the wet ingredients into the dry ingredients and stir until smooth, breaking up any lumps.
4. Let the batter rest for 5-7 minutes. It will thicken and increase slightly in volume.
5. Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
6. Bake for 14-16 minutes, checking at the 14-minute mark. The doughnuts should be golden and spring back when touched lightly.
7. Remove from the oven and let cool in the pan for 10-15 minutes. Then gently remove the doughnuts from the pan; they should pop out easily if well greased. Let them cool completely on a wire rack before topping.
8. For the cinnamon sugar topping: Mix 4 tablespoons cane sugar with 1 teaspoon cinnamon in a shallow bowl. Brush the tops of the cooled doughnuts lightly with oil, then press each doughnut into the sugar mixture to coat the top.
9. For the simple icing: In a small bowl, whisk together 1/2 cup powdered sugar with 1-3 teaspoons non-dairy milk until smooth. Drizzle over the doughnuts.