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Healthy Blueberry Vegan Donuts with Blueberry Glaze
5 from 3 votes
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Healthy Blueberry Vegan Donuts with Blueberry Glaze

This Healthy Blueberry Vegan Donuts with Blueberry Glaze recipe is a real treat. Fluffy, moist, baked, and completely dairy-free; these donuts (or doughnuts if preferred) are the perfect sweet treat for the entire family. Easily whipped together in under 30 minutes.

Course: Dessert
Keyword baked, Berries, blueberry, classic, dairy-free, dessert, donuts, doughnuts, easy, fluffy, homemade, plant-based, recipe, sweets, traditional, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 Donuts
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup pure maple syrup
  • 1 cup blueberries, frozen or fresh (See Notes!)
  • 3/4 cup Almond milk
  • 1 tsp apple cider vinegar
  • 3 Tbsps vegetable oil (See Notes!)
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice

Blueberry Glaze:

  • 1/2 cup fresh blueberries
  • 1 1/2 cups organic powdered sugar, sifted

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit and spray your doughnut baking pan (that has 6-wells).

  2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt.

  3. In a separate mixing bowl, add the unsweetened coconut milk and apple cider vinegar, whisking together well and letting it sit for 2 minutes (to activate ingredients). Then add the maple syrup, vegetable oil (or coconut oil), vanilla extract, lemon juice, and mix well again. Finally, stir in the dry ingredients until everything is just well combined. Now, gently fold in the blueberries using a spatula.

  4. Spoon the batter into a plastic ziploc bag (or piping bag), cutting the tip and pipping it into prepared doughnut pan. **NOTE: be sure to only fill each well at the half-way point to avoid donuts from baking to largely.**

  5. Bake donuts for 16-18 minutes or until golden brown and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely.

Blueberry Glaze:

  1. To make glaze, combine the blueberries and powdered sugar in a blender and blend until smooth and desired consistency is met. If more thickness is needed, add additional powdered sugar (1 Tbsp at a time). Add to a medium bowl and set aside (preferably in the refrigerator) until ready to use.

  2. Once cooled, dip in prepared blueberry glaze and serve.

  3. Bon Appetite!

Tips | Notes:

BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1Tbsp of flour or arrowroot starch before adding them to batter. This reduces any excess water from the blueberries and allows bread to cook thoroughly.

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

OIL: Instead of vegetable oil, you can also use coconut oil, if preferred.

FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour. 

STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.