Okay…ready for another dessert?
Answer: Always. Always always.
Give me sugar of give me death.
But seriously. I adore making desserts and sharing them with you!
Take this weekend for example. I’m sitting on the couch Friday night, and all I wanted in my mouth-hole was a baked good with a crispy glaze.
You know what I mean? One of the most satisfying food experiences ever, right?
Because of this random (yet totally justified) craving, donuts happened.
And not just any kind of donut…VEGAN donuts!!
And not just any kind of vegan donuts…RED, WHITE, AND BLUE vegan donuts!!
So fun, right? And totally necessary for your 4th of July celebrations. Or any random weekday. Or weekend. Literally these are your “anytime the craving strikes” donuts.
These donuts are v much like these Baked Vegan Lemon Coconut Donuts from earlier this year. Which is a good thing because you, my taste testers, and I all went totally bonkers over them.
(side note: thoughts on the word “bonkers”? I use it all the time, but Mark hates it. like a lot.)
Luckily, these donuts are really simple, just like their Lemon-Coconut cousins.
First: procure yourself a donut baking pan or two. I ordered mine off of Amazon, and they’re perfect. And if you’re on the fence about ordering them because how often would you actually make donuts? Pretty much any kind of muffin recipe can be made into cute little baked donuts, and obv this is a good idea because…well, donuts.
Next: grab some flour. Bob’s Red Mill’s Organic Whole Wheat Flour and Organic All-Purpose Flour , please! It’s the best. Hands down. I’ve seen it with my own eyeballs. This combo of flours is fabulous for vegan baking because:
- The whole wheat flour provides some structure that we’re missing from the lack of eggs
- The AP flour keeps e’rything nice ‘n’ fluffy
Using both is key to tasty baked vegan donut success!
Other ingredients are pretty standard: sugar, oil, baking powder, buttermilk (made vegan, of course), and yogurt (as our egg replacer).
One note about the yogurt: I tested this recipe with a sweetened dairy-free vanilla variety (my other donut recipe calls for unsweetened) because I realized that it’s way easier to find the sweetened stuff at your local grocery store.
I’m happy to report: it worked perfectly! Three cheers for convenience!
Mark and I went bonkers (sorry, bb) over these. Yes, he was my only taste-tester, but only because we’re bad at sharing!
He said he’d put these up against any other donut he’s ever had. FOR REAL.
The blueberry, coconut, strawberry combo is just so special and wonderful. You’ll <3 them.
Vegan Baked Blueberry Donuts with Coconut and Strawberries
|Prep:||Cook:||Yield: 11-12 donuts||Total:|
Super simple baked vegan donuts...with a red, white, and blue twist! Full of fresh berry flavor, and topped with a crunchy glaze, shredded coconut, and strawberries!
- 1/2 cup unsweetened almond milk
- 1/2 tsp. apple cider vinegar
- 1/3 cup melted coconut oil
- 2/3 cup cane sugar
- splash vanilla extract
- 1/2 cup vanilla dairy free yogurt
- 1/2 cup Bob's Red Mill Organic Whole Wheat Flour
- 1 cup Bob's Red Mill Organic All-Purpose Flour
- 2 tsp. baking powder
- pinch salt
- pinch freshly grated nutmeg
- 1 and 1/4 cup frozen blueberries
- 1 and 1/2 cups powdered sugar
- 4 Tbsp. unsweetened almond milk
- pinch salt
- shredded / unsweetened coconut, strawberries (bonus points if they're cut into hearts!)*
- DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
- Combine almond milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
- Add coconut oil, cane sugar, vanilla, and yogurt to your stand mixer with the paddle attachment. Mix on medium-low until combine. Scrape down the sides with a spatula.
- In a separate bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
- Turn your stand mixer on low, and alternate adding your flour mixture and your "buttermilk," starting and ending with your dry ingredients. Mix only until combined, then turn off your mixer. Quickly mix in your blueberries with a spatula.
- Evenly divide the batter into 11-12 of your donut cavities, filling the batter to the top. Smooth out the tops with your finger.
- Bake for 15 minutes, or until a toothpick inserted into the center of the donuts comes out clean. They'll be light in color.
- Allow your donuts to rest in the pan for 10 minutes, then carefully remove them and place them on a cooling rack and allow to cool. They'll firm up as they cool.
- ICING: Mix your powdered sugar, almond milk, and salt in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
- Once your donuts are at room temperature, dip them one-by-one (the smooth side will be the top) into the icing. Top with your coconut and strawberries, and allow them to dry on the cooling rack. Enjoy immediately, or store in an air-tight container (I like storing mine in the fridge).
*The hearts are a little bit...extra, right? I know. But cute! If you want to devote 10+ minutes to making 12 strawberry hearts, either get a small heart cookie cutter, OR use the curvy end of a dog bone cookie cutter (this is what I did).
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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