If you decide to use this basic recipe for a cake, cupcakes, muffins, what have you, you'll probably need to use more sweetener in the batter. These donuts were being rolled in powdered sweetener, so I scaled back the sweetener in the donuts themselves. If using this recipe in a different size pan, I suggest baking at 350 degrees F until a toothpick comes out cleanly and the top of the baked item is dry and not soggy.
You can find a recipe formulated for my baking mix in my cookbook,
Necessary Food.
To make these donuts a little more "authentic", you can fry them on both sides in refined coconut oil after baking them in the donut maker. This gives them a nice crisp and fried flavor.