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Baked Strawberry Donuts in the Oven - Gluten-Free, Dairy-Free, Vegan

Baked Strawberry Donuts - Gluten-Free and Vegan

Try these baked gluten-free vegan strawberry donuts for a fun summertime brunch recipe! They're on the table in just under 30 minutes with barely any prepation time needed. Who knew baking donuts in the oven could be so easy? The flavor is bright and fruit with fresh strawberries in the donut batter and frosting. You'll love every bite! Top with sprinkles for an extra treat!
4.60 from 10 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Servings: 6 donuts
Calories: 295kcal
Author: Megan

Ingredients

For the Donuts:

  • 1 + 1/2 cups gluten-free flour blend
  • 1/3 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 3/4 cup unsweetened almond milk
  • 1/4 cup vegetable oil
  • 1 cup strawberries (small diced)

For the Glaze:

  • 1/2 cup strawberries (diced)
  • 2 cups powdered sugar
  • 1-2 tbsp water

Instructions

  • Preheat oven to 375F. Grease a donut pan with 6 wells with cooking spray (make sure it does not have flour in it). 
  • In a large bowl, mix together gluten-free flour blend, granulated sugar, baking powder, baking soda and salt.
  • Then, add in vanilla, apple cider vinegar, almond milk and vegetable oil. Whisk until smooth. Then fold in the diced strawberries. 
  • Spoon or pipe batter into the donut pan. The batter should just about reach the top of the pan. 
  • Bake at 375F for 10-14 minutes or until the donuts spring back when you touch them. Let cool in the baking pan for only a few minutes and finish cooling on a wire rack.
  • To make the glaze, add the strawberries, powdered sugar and one tablespoon of the water to a food processor. Process until smooth. Add more water if you need to thin out the glaze a bit.  
  • Dip the donuts into the glaze and place on a wire rack to set. Donuts are best eaten on the same day.

Notes

  • I always fill the donut pan all the way to the top. This gives the donut a fuller shape, more reminiscent of a typical donut.
  • Use a pastry bag or ziploc bag with the corner snipped off to fill your donut pan. It's much easier to fill the donut pan than the good old spoon method.
  • To easily fill a pastry bag with donut batter, I fit my pastry bag over a drinking glass and spoon the batter in. It's a hands-free way of holding a pastry bag!
  • Remove your donuts from the greased donut pan 2-3 minutes after taking out of the oven. If you let them cool in the donut pan longer, I find they get a little soggy. If you greased your donut pan (as you should!) the donuts should easily come out of the pan.
  • Let your donuts cool on a cooling rack before glazing at least 5 minutes.
  • I like my glaze to be on the thicker side so that it dries and sets up. You want the glaze to be thin enough that it can be drizzled but thick so that it doesn't just run off the donut. 

Nutrition

Calories: 295kcal | Carbohydrates: 54g | Fat: 9g | Saturated Fat: 7g | Sodium: 341mg | Potassium: 97mg | Sugar: 52g | Vitamin C: 21.2mg | Calcium: 61mg | Iron: 0.2mg
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