Straightforward Baked Strawberry Donuts (Vegan + GF)
Introducing a scrumptious new deal with that’ll put your lovely recent strawberries to make use of: strawberry donuts! These shiny, berry-packed beauties boast BIG strawberry taste, crisp edges with fluffy facilities, and a glaze so good you’ll need to lick the bowl clear. They’re vegan + gluten-free, however no person will realize it!
Simply 10 elements and half-hour required! What are you ready for?! Seize your strawberries and let’s make donuts!
These baked strawberry donuts start with a vibrant strawberry purée made by mixing up recent strawberries. It goes in each the donut batter and the glaze for BIG strawberry taste!
For the batter, strawberry purée combines with avocado oil, cane sugar, and vanilla, conserving the moist elements impartial in taste to let the strawberries shine!
The gluten-free flour combo for these donuts contains almond flour, potato starch, and arrowroot starch. This trio makes the donuts gentle, ethereal, and a bit cakey, and naturally we depend on some assist from baking powder to get them to rise and salt so as to add taste.
Then we make the glaze! Recent strawberry purée, powdered sugar, vanilla, and salt mix for a vibrant pink glaze that’s a bit tart, completely candy, and makes you need to face-plant into the bowl.
You possibly can regulate the quantity of powdered sugar to your choice, with a much less sugary glaze boasting larger strawberry taste and coloration and a glaze with extra sugar being sweeter and extra secure.
Take a look at these BEAUTIES! 🤩 You recognize you need them.
We hope you LOVE these strawberry donuts! They’re:
Shiny
Berry-packed
Barely crisp on the sides
Fluffy within the facilities
Completely candy
& SO scrumptious!
These vibrant donuts are the proper deal with for strawberry season, spring and summer time internet hosting, weekend enjoyable, and past! Seize a glass of dairy-free milk and it’s donut time!
Extra Vegan + Gluten-Free Donut Recipes
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Servings 12 (Donuts)
STRAWBERRY PURÉE
- 2 ⅓ cups recent strawberries*, hulled and quartered (for glaze and donuts // 2 ⅓ cups strawberries yield ~1 ¼ cup purée or 300 ml // ~1 cup or 240 ml purée for donuts and ~3 Tbsp or 45 ml for icing)
DONUTS
- 1 cup strawberry purée
- 2/3 cup cane sugar* (guarantee natural for vegan-friendly)
- 1/4 cup avocado oil (or sub melted refined coconut oil)
- 1 tsp vanilla extract
- 2 cups almond flour (we like Wellbee’s)
- 2/3 cup potato starch (NOT potato flour)
- 1/4 cup arrowroot starch
- 2 tsp baking powder
- 1/4 tsp sea salt
GLAZE
- 1-1 ¼ cup powdered sugar (guarantee natural for vegan-friendly)
- 3 Tbsp strawberry purée
- 1/4 tsp vanilla extract
- 1 pinch sea salt
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Preheat your oven to 350 levels F (176 C) and generously grease your donut pan with avocado oil or refined coconut oil.
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STRAWBERRY PURÉE: To make the strawberry purée, add strawberries to a high-speed blender and mix till tremendous clean, about 1 minute. 2 ⅓ cups recent strawberries ought to make about 1 ¼ cups of strawberry purée. Put aside.
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DONUTS: To a medium mixing bowl, add 1 cup of strawberry purée (regulate quantity if altering batch dimension), cane sugar, avocado oil (or melted coconut oil), and vanilla extract. Whisk till clean and totally included. Subsequent add almond flour, potato starch, arrowroot starch, baking powder, and sea salt. Whisk till mixed with no flour streaks remaining.
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Spoon the batter into your ready donut pan, dividing it between 12 donuts. You may as well bake in batches in case your donut pan solely has six donut rings. Easy the tops and bake for 20-22 minutes till the sides are golden and the donuts spring again when frivolously pressed.
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Let the donuts cool within the pan for 10 minutes earlier than eradicating and turning out onto a cooling rack to let cool utterly.
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GLAZE: In the meantime, to a small bowl, add the lesser quantity of powdered sugar, 3 Tbsp of the strawberry purée (regulate quantity if altering batch dimension), vanilla extract, and sea salt. Whisk nicely to mix. If the combination is just too skinny, add powdered sugar 1 Tbsp at a time till a thick but pourable consistency is achieved. You need to have the ability to dip the donuts within the glaze and have it drip down the edges simply barely.
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As soon as the donuts are totally cool, dip each into the glaze, coating the highest 1/3 of the donut, then flip and place them onto the cooling rack to set. Take pleasure in whereas the glaze remains to be drippy or wait 10-Quarter-hour for it to set! Greatest when loved the day of, however may be saved in an hermetic container for as much as 2-3 days or frozen for as much as 1 month.
*We don’t advocate coconut sugar on this recipe. It might doubtless make a extra crumbly donut and overpower the flavour and coloration of the strawberries.
*Impressed by our Vegan Strawberry Cake (GF).
*Vitamin info is a tough estimate calculated with the lesser quantity of powdered sugar within the glaze.
Serving: 1 donut with glaze Energy: 279 Carbohydrates: 37.3 g Protein: 4.1 g Fats: 14 g Saturated Fats: 1.2 g Polyunsaturated Fats: 2.9 g Monounsaturated Fats: 9.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 139 mg Potassium: 191 mg Fiber: 2.7 g Sugar: 23.4 g Vitamin A: 0 IU Vitamin C: 19 mg Calcium: 98 mg Iron: 0 mg
