Blackberry Donuts
Make this batch of Vegan Blackberry Donuts in your oven and enjoy a dairy-free, egg-free breakfast treat in less than 30 minutes.
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I love a good donut. I mean, if I’m going to spend my limited amount of calories on it, I want it to be really good! That’s one thing I love about these blackberry donuts. They take delicious to another level! These are baked donuts, so you know what that means?
Bye-bye, grease!
Bye-bye, upset stomach!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Ground flax seeds
- Vegan butter
- Flour — You can use all-purpose flour, whole wheat pastry flour, or even gluten-free baking flour.
- Baking powder + Baking soda
- Ground nutmeg
- Granulated sugar
- Plant-based milk — Use your favorite plant-based milk, such as soy milk or almond milk.
- Apple cider vinegar
- Blackberries
- Powdered sugar
- Coconut oil
Notes from the Kitchen
- Adding ground nutmeg is a favorite ingredient to infuse my donuts with that donut shop flavor
- Combining baking soda with apple cider vinegar makes these donuts light and fluffy
- Adding fresh blackberries to the batter creates baked-in goodness with these donuts.
- This batch is perfectly proportioned to make 6 to 8 donuts — enough to fill up a regular-sized donut pan. It’s also enough to have around and finish up over a weekend, and thereby avoid the temptation during the week. However, this recipe could be doubled.
You can add purple food coloring (red combined with blue) to add purple color to the glaze, but I prefer to use fresh blackberries, which create a lovely purple hue.
How to Make Blackberry Donuts
- Prepare the flax egg by combining ground flax seeds with water.
- Stir together the dry ingredients, from the flour to the nutmeg.
- Combine the wet ingredients, including the flax egg and melted vegan butter. Stir to combine.
- Roughly chop the blackberries, leaving some whole pieces for texture.
- Make the batter by stirring together the dry mixture and blackberries, and then incorporating the wet mixture.
- Equally distribute the batter evenly in each donut compartment, filling each one to the top.
- Bake 10 to 15 minutes, until the donuts are done and slightly golden colored.
- Remove the pan from the oven and allow the cookies to cool slightly.
- Make the Blackberry Glaze by stirring together the powdered sugar and coconut oil. Add the plant-based milk, one teaspoon at a time, until you reach the desired consistency.
- Coat each donut with the blackberry glaze. Serve warm.
Storage Tips
Store donuts in an airtight container at room temperature for up to 3 days or in the fridge for up to 10 days. You can freeze them in appropriate freezer bags or containers for up to 2 months.
Garnishing Donuts
Also, if you’re not into sprinkles like I am, here are some ideas to garnish your donuts:
- Sprinkle coconut flakes
- Add chopped peanuts
- Drizzle some vegan chocolate syrup over the top
- Chocolate sprinkles would look nice
- Chop up some dairy-free chocolate chips and sprinkle them over the top
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Blackberry Donuts
Ingredients
- 1 flax egg
- ¼ cup vegan butter
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- ½ cups blackberries
- 2 drops purple food coloring**
Blackberry Glaze
- ¾ cup powdered sugar
- 1 teaspoon coconut oil
- 4 blackberries
- 1 to 3 teaspoons vanilla flavored plant-based milk*
Instructions
- Heat your oven to 350°F/175°C. Spray a donut pan with vegetable spray.
- In a small bowl, combine the ground flax seeds and water. Stir. Set aside.
- In a separate small microwave-safe bowl add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
- In another small bowl, combine the flour, baking powder, baking soda, and nutmeg. Stir to combine.
- In your mixing bowl add the sugar, vanilla plant-based milk, apple cider vinegar, flax egg mixture, and melted vegan butter. Stir to combine.
- Roughly chop the blackberries. You want plenty of blackberries pieces to be present throughout the donuts.
- Pour flour mixture over the liquid mixture. Drop blackberry pieces over flour and gently stir until the blackberry pieces are coated. Then start incorporating the flour into the liquid mixture. Stir until combined. Add purple food coloring if using.
- Use a spoon to evenly distribute batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
- Bake 10 to 15 minutes, until the donuts are done and slightly golden colored on the top.
- Remove from the oven and allow to cool for a couple minutes.
- Make the Blackberry Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Finely chop the blackberries and add them (along with as much of the juice as you can) to the glaze mixture. Stir to combine. Add the plant-based milk, one teaspoon at a time until you reach the desired consistency.
- Coat each donut with the Blackberry Glaze. Serve warm.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Donuts Favorites
If you love vegan blackberry donuts, be sure to give these donut recipes a try:
Whatever donut you’re feasting on, enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Blackberry Donuts
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These look amazing (and this is coming from someone who currently has an aversion to donuts, if you know what I mean)… Beautiful photos too, friend!
Ha! I get you. Aversions are like diversions, temporary changes in the landscape. 🙂 Glad you like the photos! xoxo!!