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Easy Baked Strawberry Donuts (Vegan + GF) Recipe

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4.2 from 9 reviews

Delight in these Easy Baked Strawberry Donuts, a vegan and gluten-free treat bursting with fresh strawberry flavor. Made from wholesome almond flour and naturally sweetened with cane sugar and strawberry purée, these donuts are light, fluffy, and perfectly glazed with a luscious strawberry icing. Ideal for breakfast, brunch, or a wholesome snack, these donuts combine healthy ingredients with the joy of homemade baking.

Ingredients

Strawberry Purée

  • 2 ⅓ cups fresh strawberries, hulled and quartered

Donuts

  • 1 cup strawberry purée
  • 2/3 cup cane sugar (organic for vegan-friendly)
  • 1/4 cup avocado oil (or melted refined coconut oil)
  • 1 tsp vanilla extract
  • 2 cups almond flour (Wellbee’s recommended)
  • 2/3 cup potato starch (NOT potato flour)
  • 1/4 cup arrowroot starch
  • 2 tsp baking powder
  • 1/4 tsp sea salt

Glaze

  • 1 to 1 1/4 cup powdered sugar (organic for vegan-friendly)
  • 3 Tbsp strawberry purée
  • 1/4 tsp vanilla extract
  • 1 pinch sea salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and generously grease your donut pan with avocado oil or refined coconut oil to prevent sticking.
  2. Make Strawberry Purée: Place 2 ⅓ cups of fresh strawberries into a high-speed blender and blend until completely smooth, about 1 minute. This should yield approximately 1 1/4 cups of purée. Set aside for use in batter and glaze.
  3. Mix Donut Batter: In a medium mixing bowl, combine 1 cup of the strawberry purée with cane sugar, avocado oil (or melted coconut oil), and vanilla extract. Whisk thoroughly until smooth and fully incorporated. Add almond flour, potato starch, arrowroot starch, baking powder, and sea salt. Whisk again until the batter is uniform with no flour streaks.
  4. Fill and Bake: Spoon the batter evenly into the prepared donut pan, filling 12 molds. Smooth the tops with a spatula. Bake for 20 to 22 minutes, until the edges are golden and the donuts spring back when lightly pressed.
  5. Cool Donuts: Let the donuts cool in the pan for 10 minutes before carefully removing and transferring to a cooling rack to cool completely.
  6. Prepare Glaze: In a small bowl, whisk together 1 to 1 1/4 cups powdered sugar, 3 tablespoons strawberry purée, vanilla extract, and a pinch of sea salt. Adjust the consistency by adding powdered sugar 1 tablespoon at a time until thick yet pourable.
  7. Glaze the Donuts: Once the donuts are fully cooled, dip the top one-third of each donut into the glaze and place back on the rack to set. Enjoy immediately while the glaze is still slightly drippy or wait 10–15 minutes for it to firm up.
  8. Storage: Best eaten the day of baking. Store leftovers in an airtight container for 2–3 days or freeze for up to 1 month.

Notes

  • Use fresh, ripe strawberries for best flavor and natural sweetness.
  • Make sure to use potato starch, not potato flour, to achieve the right texture.
  • For a vegan diet, ensure all cane sugar and powdered sugar is certified organic and vegan-friendly.
  • Donuts can be baked in batches if your pan has fewer than 12 donut molds.
  • If the glaze is too thin, gradually add more powdered sugar until desired thickness is reached.
  • Store donuts airtight in refrigerator or freeze to extend freshness.

Find it online: https://simpleplatter.com/easy-baked-strawberry-donuts-vegan-gf-recipe/