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Easy Baked Vegan Strawberry Donuts with Glaze Recipe

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4 from 6 reviews

These Easy Baked Strawberry Donuts are a delightful vegan and gluten-free treat, bursting with fresh strawberry flavor and a light, fluffy texture. Made with wholesome ingredients like almond flour and potato starch, these donuts are naturally sweetened and topped with a luscious strawberry glaze. Perfect for breakfast, dessert, or a snack, they are simple to prepare and bake to golden perfection in just 30 minutes.

  • Total Time: 30-32 minutes
  • Yield: 12 donuts

Ingredients

Donuts

  • 2 ⅓ cups fresh strawberries, hulled and quartered
  • 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
  • 2/3 cup potato starch (NOT potato flour)
  • 1/4 cup arrowroot starch
  • 2 tsp baking powder
  • 1/4 tsp sea salt

Glaze

  • 1-1 ¼ 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 Pan: 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: Add 2 ⅓ cups of hulled and quartered fresh strawberries to a high-speed blender and blend until very smooth, about 1 minute, yielding about 1 ¼ cups of purée. Set aside for use in the batter and glaze.
  3. Mix Donut Batter: In a medium bowl, combine 1 cup of the strawberry purée, cane sugar, avocado oil, and vanilla extract. Whisk thoroughly until smooth. Gradually add almond flour, potato starch, arrowroot starch, baking powder, and sea salt. Whisk until the mixture is fully combined and no streaks remain.
  4. Fill Donut Pan and Bake: Spoon the batter evenly into the greased donut pan, filling 12 molds. Smooth the tops for even baking. Bake in the preheated oven for 20-22 minutes, or until the edges turn golden and the donuts spring back when lightly pressed.
  5. Cool Donuts: Allow the donuts to cool in the pan for 10 minutes. Carefully remove them and transfer to a cooling rack to cool completely.
  6. Prepare Glaze: In a small bowl, combine 1 to 1 ¼ cups powdered sugar, 3 tablespoons strawberry purée, vanilla extract, and a pinch of sea salt. Whisk until smooth. If the glaze is too thin, add powdered sugar 1 tablespoon at a time until thick yet pourable.
  7. Glaze Donuts: Once donuts have completely cooled, dip the top third of each donut into the glaze. Flip and place them back on the cooling rack to allow the glaze to set. Enjoy immediately for a drippy glaze or wait 10-15 minutes for it to firm up.
  8. Storage: Best enjoyed the day of baking. Store leftovers in an airtight container for up to 2-3 days or freeze for up to 1 month.

Notes

  • Ensure potato starch (not potato flour) is used for correct texture.
  • Use organic cane sugar and powdered sugar to keep the recipe vegan.
  • Avocado oil or refined coconut oil works well to keep the donuts moist and dairy-free.
  • Donuts can be baked in batches if your pan holds fewer than 12 molds.
  • Glaze consistency is key: adjust powdered sugar to get a thick but pourable glaze.
  • Store cooled donuts wrapped loosely to prevent glaze from cracking.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/easy-baked-vegan-strawberry-donuts-with-glaze-recipe/