Vegan Strawberry Donuts
These Vegan Strawberry Donuts are baked with fresh strawberries and topped with a fresh strawberry glaze!
Servings: 6 donuts
Ingredients
Donut Batter
- ¼ c coconut oil, melted
- ⅓ c maple syrup
- 1 tsp vinegar
- 1 tsp vanilla
- 1¼ c all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ c fresh strawberries, chopped
- ⅔ c non-dairy milk
Strawberry Glaze
- ¼ c fresh strawberries; chopped
- 2 c powdered sugar
- 1 tsp vanilla
- 1-2 tbsp non-dairy milk
Instructions
For the Donuts
- Preheat the oven to 400°F and grease a 6-hole donut pan.
- Melt the coconut oil and place in a medium bowl. Add the maple syrup, vinegar, and vanilla and mix together.
- In a separate bowl, combine the flour, baking powder and salt. Alternate adding the flour mixture to the wet mixture until it is mixed well. The batter should be thick.
- Chop the fresh strawberries and fold into the dough mixture. For donuts, I like to finely chop my strawberries into smaller pieces.
- Spoon the batter into the greased donut pan and bake for 10 minutes. Remove from the oven and let it cool. Carefully remove the donuts and place them on a wire rack.
For the Glaze
- While donuts are cooling, make the glaze by chopping the strawberries and either pureeing them or using a fork to make smaller pieces and to release some of the juices.
- In a small bowl, combine the powdered sugar, vanilla, chopped strawberries and juices. Slowly add the non-dairy milk 1 tablespoon at a time, until the glaze is at your desired thickness.
- Once the donuts are cool, dip the donuts and swirl around until the top is coated. Place on a wire rack, glaze facing up, to let the excess glaze drip off. Drizzle with remaining glaze or decorate with sprinkles.
Notes
Notes: Donuts are best eating the first day but can be stored in an airtight container at room temperature or in the refrigerator for up to 2 days. They can be frozen for up to 2 months. Remove from freezer and let them thaw in the refrigerator before serving.
Gluten free can be substituted for all-purpose flour. Equal amounts of granulated sugar can be used instead of the maple syrup.