Spiced Gluten-Free Doughnuts (Vitumba)- Cameroon
These fragrant doughnuts from Cameroon (vitumba) are made from a batter of rice flour and coconut milk, making them naturally vegan and gluten-free. Lightly spiced with cardamon and nutmeg, they are best served dusted in icing sugar. Or, for a real treat, serve them with our salted caramel dipping sauce.
INGREDIENTS
Doughnuts
- 2 cups rice flour
- 1 tsp dry yeast
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 5 cardamon pods (seeds removed and ground)
- 1/2 tsp nutmeg
- 1/4 cup warm water
- 1 cup coconut milk
- 1 tsp vanilla essence
- Vegetable oil
- 2 tbsp icing sugar (to serve)
Salted Caramel Sauce (optional)
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
Make Vitumba batter:
- Whisk together rice flour, dry yeast, salt, coconut sugar, ground cardamom seeds and nutmeg.
- Make a well in the middle of the dry ingredients and add in warm water, coconut milk and vanilla essence. Whisk until smooth and lump-free.
- Cover and leave batter to rest in a warm place for 30 minutes or until bubbles form.
If using Vitumba pan:
- Brush each hole of pan with oil and heat over medium heat.
- Once warm, add batter so each mould is three quarters full. Cook for a few minutes on one side, then flip with a toothpick and cook on the other side.
If baking in the oven:
- Preheat oven to 180˚C. Grease a half spherical silicone mould or cupcake tin with oil.
- Divide batter between slots. Cook for 7 minutes, then flip using a toothpick and cook for another 7 minutes or until golden brown.
Make salted caramel dipping sauce:
- In a pot, bring the coconut milk and brown sugar to a boil. Reduce heat to medium-low for about 20 minutes or until mixture has reduced and thickened, stirring frequently.
Notes
Recipe inspire by African Bites