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Vegan Baked Blueberry Donuts with Coconut and Strawberries

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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!

Ingredients

DONUTS:

  • 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 (affiliate link)
  • 1 cup Bob’s Red Mill Organic All-Purpose Flour (affiliate link)
  • 2 tsp. baking powder
  • pinch salt
  • pinch freshly grated nutmeg
  • 1 and 1/4 cup frozen blueberries

ICING:

  • 1 and 1/2 cups powdered sugar
  • 4 Tbsp. unsweetened almond milk
  • pinch salt

TOPPINGS:

  • shredded / unsweetened coconut, strawberries (bonus points if they’re cut into hearts!)*

Instructions

  1. DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
  2. Combine almond milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
  3. 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.
  4. In a separate bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
  5. 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.
  6. Evenly divide the batter into 11-12 of your donut cavities, filling the batter to the top. Smooth out the tops with your finger.
  7. Bake for 15 minutes, or until a toothpick inserted into the center of the donuts comes out clean. They’ll be light in color.
  8. 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.
  9. ICING: Mix your powdered sugar, almond milk, and salt in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
  10. 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).

Notes

*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).

Find it online: https://www.fooduzzi.com/2018/07/vegan-baked-blueberry-donuts/

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