Baked Blackberry Donuts (vegan and gluten free)

Baked Blackberry Donuts (vegan and gluten free)

DESCRIPTION

Vegan Baked Blackberry Donuts topped with a simple, yet amazing lemon glaze. Donuts are incredibly easy to make and perfect for breakfast! Gluten-free & Nut-free too with options.

INGREDIENTS

Blackberry Donuts

1. 1/4 cup vegan butter, melted & cooled
2. 1/3 cup granulated sugar
3. 3 tablespoons aquafaba
4. zest of 1 lemon
5. 1 teaspoon lemon extract 
6. 1/3 cup unsweetened flax milk (or dairy free milk of choice) We used Good Karma Flax Milk
7. 1 teaspoon vinegar (white or apple cider)
8. 1 cup Bob’s 1-1 gluten-free flour
9. 1 teaspoon baking powder
10. 1/4 teaspoon salt
11. 1/2 cup fresh raspberries (gently diced or use blueberries)

For Glaze

1. 1 cups confectioners’ sugar
2. 1/2 tablespoon unsalted vegan butter, melted
3. 1 tablespoon lemon zest
4. pinch of salt
5. 4–5 tablespoons fresh lemon juice

INSTRUCTIONS

Make the donuts:

1. Preheat oven to 375°. Lightly spray a 6-cavity donut pan with nonstick cooking spray.
2. In a small bowl, add milk and vinegar then set aside to curdle.
3. In a large bowl, whisk (affilate link) the cooled butter, and sugar together until combined. Add the aquafaba, lemon zest and lemon extract and whisk (affilate link) until well combined then whisk (affilate link) in “buttermilk”.
4. In a separate bowl, whisk (affilate link) together the flours, baking powder, and salt. Add flour mixture into the wet ingredients, and stir just until combined. Gently fold in the blackberries.
5. Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
6. Bake for 8-10 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the lemon glaze.

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