Preheat oven to 350 degrees, lightly grease the donut pan.
Whisk the dry ingredients together.
Cut in the shortening with a pastry blender.
Mix the 'egg', and yogurt together, stir in.
Add the milk, 1 tablespoon at a time until the dough is firm but still a little sticky. You need to be able to pick it up and roll it between your hands. You could sprinkle additional flour to achieve this if necessary.
Using your hands, roll a golf ball size piece of dough into a short snake. Snake it into the donut mold, overlapping the ends. You could use a damp finger to smooth the tops if you wanted to be perfect.
Bake for 12-15 minutes until just done.
Let cool a couple of minutes and invert on a cooling rack to avoid a soggy bottom.
Top with powdered sugar, cinnamon/sugar mix, or the above maple glaze. I found these to be a wee bit crumbly right out of the pan, but not so after they cooled completely!
Gluten Free Vegan Healthy Cake Donuts
Amount Per Serving
Calories 113Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.