Make this quick and easy Raspberry Glazed Donut recipe! Chocolate flavored baked donuts covered in a berry-luscious glaze! They are entirely dairy free and vegan. The perfect treat for Valentine’s Day or any day.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Made from scratch
- Perfect for chocolate lovers
- Baked, not fried
- Quick and easy to make
- Fluffy and delicious donuts
💭 Is baking better than frying donuts?
It's no secret that fried treats are high in fat and calories, and may not be the best food for your health. Don't get me wrong, eating a fried dish once in a while shouldn't make you feel bad! But if your health and nutrition are important to you, you shouldn't go crazy on fried treats.
Plus, frying in your own home can get messy, and can be an absolute pain to clean afterwards. Once you fry something in your kitchen it will smell like a takeaway burger place for a while! While I'd happily accept a fried donut someone else is offering, I don't want to fry on a regular basis in my small, ventilation-poor kitchen.
Therefore I think baking donuts at home is much better than frying them!
🍩 How to bake donuts
Baking donuts is super simple! All you need is a mixing bowl, a donut pan, and a piping bag. Instead of a yeast dough, a cake-style donut batter is prepared. Which is then piped into the donut pan. Bake, glaze, and enjoy!
Not that these delicious baked vegan donuts will actually last that long, but they will last for up to a week when stored in an air tight container in the fridge. They are best consumed within the first 3 days though. If you plan on eating them in the first 2 to 3 days, they should do just fine at room temperature in an airtight container.
🍡 More donut recipes
Looking for a healthier donut recipe? Then check out these whole wheat donuts with sprinkles! Want to get creative? Try making Baby Yoda donuts, or these Winnie Pooh donuts. For more vegan treats browse our recipe page.
Raspberry Glazed Donut with Chocolate Recipe (baked)
- 6 count donut pan, mixing bowl, piping bag
- 100 g flour of choice eg: cake flour, all-purpose or white whole wheat (¾ cup)
- 1 teaspoon baking powder
- 35 g cocoa powder (⅓ cup)
- 160 ml plant milk eg: almond, soy, oat (⅔ cup)
- 50 g brown sugar (⅓ cup)
- 45 ml olive oil (3 tbsp)
- 250 g powdered sugar (1 ½ cups)
- 45 g puréed raspberries (⅓ cup)
- 1 teaspoon lemon juice
- Preheat your oven to 350°F / 180°C. Lightly grease the donut pan.
- To make the donuts sieve and whisk together all dry ingredients in a mixing bowl. In a separated bowl whisk together all wet ingredients. Then add wet ingredients into dry ingredients and mix with an electric mixer until just combined. Scoop the batter into a piping bag. Cut the bottom off and pipe into the donut pan. Divide batter evenly among the donut wells. Bake for 13 to 16 minutes, until the donuts have puffed up and a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a cooling rack.
- To make the glaze puree raspberries in a high-speed blender or food processor. Whisk together powdered sugar, lemon juice, and raspberry puree. Add more powdered sugar if you want a thicker texture.
- To glaze donuts dip cooled donuts into prepared glaze and let drip off on a rack. You can also decorate the donuts with sprinkles or dried flowers if desired. Enjoy once glaze has set.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
These taste good but they didn’t rise. There is no rising agent (baking powder or soda).