Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

Makes 18 muffins

Ingredients

1 box vanilla cake mix
3 large eggs
1/2 cup unflavoured oil
1/4 cup sour cream
3/4 cup milk
1 teaspoon nutmeg
1/2 teaspoon (or more) ground cardamom
1 tablespoon rosewater
1 cup powdered sugar
1/2 teaspoon vanilla powder (or vanilla extract)
milk

Directions

Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
Place half of the batter into a second bowl.
Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
Divide the batter among the muffin cups.
I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
Bake for 18-22 minutes or until a tester comes out clean.
Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
Spread or drizzle over the cupcakes while they are still warm.