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A stack of three pink donuts are surrounded by fresh raspberries. There are more donuts in the background.
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Raspberry Donuts

Bake these vegan raspberry donuts and enjoy a delicious treat within minutes! Proportioned perfectly for your donut pan, these dairy-free, egg-free donuts are a sweet treat for everyone!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings 6
Calories 282kcal

Equipment

Ingredients

  • 1 flax egg
  • ¼ cup vegan butter
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup plant-based milk (vanilla-flavored or plain)
  • 2 teaspoons apple cider vinegar
  • ½ cups raspberries
  • 2 drops red food coloring**

Raspberry Glaze

  • ½ cup powdered sugar
  • 1 teaspoon vegan butter, softened
  • 4 raspberries
  • 1 to 2 teaspoons plant-based milk
  • Toppings: coconut flakes, chopped nuts, sprinkles

Instructions

  • Preheat oven to 350°F/175°C. Spray a donut pan with vegetable spray.
  • In a small bowl, prepare the flax egg and set it aside.
  • In a microwave-safe mixing bowl, add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
  • Add the sugar, milk, vinegar, and flax egg. Stir to combine. Add food coloring drops if using. (See notes for food coloring options).
  • In another bowl, stir together the flour, baking powder, baking soda, and nutmeg.
  • Roughly chop the raspberries. You want raspberry pieces to present throughout the donuts. Stir it into the flour mixture.
  • Stir the liquid mixture and the flour mixture together until combined. 
  • Use a spoon to evenly distribute the 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 of minutes.
  • Make the Raspberry Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Mash the raspberries and stir them into the mixture. Then add the milk, one teaspoon at a time until you reach the desired, spreadable consistency.
  • Dip each donut in the glaze and then immediately coat it with coconut flakes, sprinkles, or your favorite toppings. Serve warm.

Notes

Food Coloring Options:
These donuts are fine as is, but if you'd like to boost the color, you can add a couple of drops of food coloring to the donut batter and/or the glaze. I recommend using organic/natural food coloring as it's made with healthier ingredients. You can also try adding some beet puree or Hibiscus food coloring powder which you can buy online.

Nutrition

Calories: 282kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 122mg | Potassium: 158mg | Fiber: 2g | Sugar: 27g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg