This cakenut was rescued from a goodie tray so you could see what they look like... it was gone in seconds.

Donut? Bisnut?? Cakenut???

by Meagan Nuchols in Featured Articles, Recipes

This cakenut was rescued from a goodie tray so you could see what they look like... it was gone in seconds.

Yes, the names are quite silly, but everybody loves them. When I first started at Bob’s Red Mill, I giggled at the cleverly named, donut-shaped biscuit I covered in cinnamon and sugar every morning. When I saw how well they sold and the fact that Bob loved them, I smirked and tried one. After a taste, I decided to make this treat available to my wheat free friends, as well.

Now you can find Wheat-Free Bisnuts in the case every Friday and a treat similar to the Bisnut, a Cakenut! These familiar circular shaped moist little cakes are often topped with powdered sugar or a vanilla glaze. The Wheat-Free Vanilla Cakenuts are made every Wednesday. If you have tried these and enjoyed them…here is the recipe.

Wheat-Free Vanilla Cakenuts

Preheat oven to 350°F. Follow the instructions on the package of cake mix to prepare the batter. Spray donut pans thoroughly and fill half-way with cake mix. Bake for 12-15 minutes. Once cool, remove cakenuts from the pan and decorate as you wish. This vanilla glaze is quite delicious and super easy.

Vanilla Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon gluten free vanilla extract
  • 2 Tablespoon water

Whisk together until consistent. Drizzle over cooled cakenuts.

My favorite thing to do with a Bisnut is dunk it in my coffee. The cinnamon sugar exterior adds sweetness to your coffee and creates a lightly coffee-flavored biscuit. The Bisnuts found daily in the main cases are made from our scratch biscuit dough pressed into a donut pan, then sprayed with water and tossed in cinnamon sugar. The Wheat-Free Bisnuts use our  Gluten Free Biscuit and Baking Mix (made vegan), then pressed into a donut pan and tossed in cinnamon sugar. You can find donut pans in the Whole Grain Store for $11.19. There are adorable mini donut pans available too.

In the bakery we have had fun experimenting with many batters and dough in these pans. Here’s an idea, next time you make muffins,  fill sprayed donut pans  instead of muffin pans. Impress guests with dips and drizzles of glaze or maybe a sprinkle of powdered sugar. Try Bob’s Red Mill Spiced Apple Muffin Mix with a bit of powdered sugar and cinnamon dusted on top. Sure to impress! Happy Baking!

About The Author
Meagan Nuchols Google: Meagan Nuchols
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