Preheat oven to 400’F
- 2 cups self-rising cake flour (can used regular cake flour with 2tsp baking powder, and 1t salt)
- 1/4 ts nutmeg or cinnamon
- 3/4 cup Turbanado Sugar (or granulated)
- 8 t liquid egg whites or 2 eggs
- 3/4 c buttermilk*
- 1/2 t Vanilla
- 2 T Canola Oil (or 2T melted butter)
- Fresh Raspberries Puree (mushed with a fork to be jam-like)
*I used skim milk+vinegar for a lighter substitute: put 2.75 teaspoons of vinegar in measuring cup, then fill up milk to 3/4 of a cup. Conversion is 1T vinegar per cup, and fill to cup line with milk. Milk will get thicker from this, let set for a few minutes before using.
Combine flour, sugar, and nutmeg, and set aside. In another bowl combine egg, buttermilk, and oil. Add wet ingredients to dry, and stir without over mixing.
Mixture will resemble pancake batter
Spray pans with non-stick spray of your choice. I use regular canola oil in a Pampered Chef Mister.
Fill donut cavities with enough batter to cover the bottom, and put a thin layer of raspberry puree over top of base. Cover raspberry layer with another layer of batter. Smooth batter off of the dividers, and place in the oven for 7-9 minutes. When done the cake will spring back up when touched. Be careful to not overbake, like I did!! 😉
You can coat them in powdered sugar, make a chocolate ganache, or do what I did, and just spread a little nutella, or Chocolate cocoa bliss on top! Enjoy!
Each of these Large sized donuts work out to be only 81 calories, considering a Tim Horton’s Old fashioned, unglazed Timbit, or donut hole is 70 calories, this is a good treat alternative.