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Healthy Blueberry Vegan Donuts with Blueberry Glaze
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5 from 3 votes

Healthy Blueberry Vegan Donuts

This recipe for Healthy Vegan Blueberry Donuts makes fluffy, moist, oven-baked donuts that are completely dairy-free. The best part is that you can have freshly baked warm-out-of-the-oven donuts ready in just 30-minutes that taste like they came from a bakery! They are the ideal healthy sweet treat for the entire family that you didn't even know you needed. Nobody will believe these are Plant-based and Vegan!
Course Dessert
Keyword baked, Berries, blueberry, classic, dairy-free, dessert, donuts, doughnuts, easy, fluffy, homemade, plant-based, recipe, sweets, vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 Donuts
Calories 261kcal
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 1 cup blueberries, frozen or fresh (See Notes for frozen option!)
  • 1 ½ cups organic all-purpose flour  (I use Bob's Red Mill)
  • 2 tsps baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Agave (See Notes!)
  • ¾ cup Almond milk, unsweetened (You can use your fave plant-based milk!)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (I use Bragg's)
  • 3 Tbsps vegan butter, melted (I use Earth Balance; See Notes!)

Blueberry Glaze:

  • 2 cups organic powdered sugar, sifted
  • 2 Tbsps blueberry preserve
  • 1-2 Tbsps Almond milk, unsweetened

Instructions

  • Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
  • In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, Agave and whisk everything together.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in the blueberries.
  • Spoon the batter into a piping bag (or zip loc bag, cutting a medium hole at the corner) and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
  • Bake for 16-18 minutes or until toothpick inserted into donuts comes out clean.
  • Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

Blueberry Glaze:

  • Whisk together the powdered sugar, blueberry preserve, and Almond milk (1 Tbsp) until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
  • Once fully cooled, dip each donut into the prepared blueberry glaze and set them back onto cooling rack so that glaze hardens a bit.
  • Bon Appetite!

Notes

  • STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
  • 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 Agave, you can always substitute with pure cane sugar, maple syrup, or coconut sugar as well.
  • OIL: Instead of melted butter, you can also use vegetable or 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. 
     

Nutrition

Calories: 261kcal | Carbohydrates: 88g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 377mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg