Introducing a delicious new treat that will put your beautiful fresh strawberries to use: Strawberry Donuts! These bright, berry-packed beauties have big strawberry flavor, crisp edges with fluffy centers, and a glaze so good you’ll want to lick the bowl clean. they are Vegan + Gluten-FreeBut no one will know!
only 10 ingredients And 30 minutes Necessary! What are you waiting for?! Pick your strawberries and make donuts!
These baked strawberry donuts start with a vibrant strawberry puree made with fresh strawberries mixed in. This goes for both donut batters And glaze for Big strawberry flavor!
For the batter, strawberry puree combines with avocado oil, cane sugar, and vanilla, leaving the wet ingredients neutral in flavor to let the strawberries shine!
The gluten-free flour combo for these donuts includes almond flour, potato starch, and arrowroot starch. This trio makes donuts Light, airy, and a little cakeyAnd of course we rely on some help from baking powder to make them rise and salt to add flavor.
Then we made the glass! Combine fresh strawberry puree, powdered sugar, vanilla and salt Vibrant pink glaze It’s a little tart, perfectly sweet, and makes you want to face-plant into the bowl.
You can adjust the amount of powdered sugar to your liking, a glaze with less sugar boasts the flavor and color of big strawberries, and a glaze with more sugar is sweeter and more stable.
Look at those beauties! 🤩 You know you want them.
We hope you love these Strawberry Donuts! They are:
bright
berry-packed
A little crisp on the edges
Fluffy in the center
very sweet
& very tasty!
These vibrant donuts are the perfect treat for strawberry season, spring and summer hosting, weekend fun and beyond! Grab a glass of dairy-free milk and it’s donut time!
More vegan + gluten-free donut recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 12 (donuts)
Strawberry puree
- 2 ⅓ the cup Fresh strawberries*, hulled and quartered (For glaze and donuts // 2 ⅓ cups strawberry yield ~ 1 ¼ cups puree or 300 mL // ~ 1 cup or 240 mL puree for donuts and 3 tablespoons or 45 mL for icing)
Donuts
- 1 the cup Strawberry puree
- 2/3 the cup sugarcane* (Make sure organic for vegan-friendly)
- 1/4 the cup Avocado oil (or sub melted refined coconut oil)
- 1 teaspoon Vanilla extract
- 2 the cup Almond flour (We like Welby)
- 2/3 the cup potato starch (not potato flour)
- 1/4 the cup Arrowroot starch
- 2 teaspoon Baking powder
- 1/4 teaspoon Sea salt
Glaze
- 1-1 ¼ the cup powdered sugar (Make sure organic for vegan-friendly)
- 3 table spoon Strawberry puree
- 1/4 teaspoon Vanilla extract
- 1 pinch Sea salt
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Preheat your oven to 350 degrees F (176 C) and grease your donut pan with avocado oil or refined coconut oil.
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Strawberry Puree: To make strawberry puree, add strawberries to a high-speed blender and blend until super smooth, about 1 minute. 2 ⅓ cups of fresh strawberries should make about 1 ¼ cups of strawberry puree. Set aside.
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Donuts: In a medium mixing bowl, add 1 cup strawberry puree (adjust amount if changing batch size), cane sugar, avocado oil (or melted coconut oil), and vanilla extract. Stir until smooth and completely combined. Then add the almond flour, potato starch, arrowroot starch, baking powder and sea salt. Knead until there are no flour spots.
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Spoon the batter into your prepared donut pan, dividing it among the 12 donuts. You can bake in batches if you only have six donut rings in your donut pan. Smooth the tops and bake for 20-22 minutes until the edges are golden and the donuts spring back when lightly pressed.
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Let the donuts cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
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Glaze: Meanwhile, in a small bowl, whisk together powdered sugar, 3 tablespoons strawberry puree (adjust amount if changing batch size), vanilla extract, and sea salt. Whisk well to combine. If the mixture is too thin, add powdered sugar 1 tablespoon at a time until a thick but pourable consistency is achieved. You want to be able to dip the donuts into the glaze and let it drip down a bit.
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When the donuts are completely cooled, dip each one into the glaze to coat the top 1/3 of the donut, then flip and place on a cooling rack to set. Enjoy the glaze while it’s still drippy or wait 10-15 minutes for it to set! Best the day of enjoyment, but can be stored in an airtight container for up to 2-3 days or frozen for up to 1 month.
*We do not recommend coconut sugar in this recipe. This will probably make a more crumbly donut and overpower the strawberry flavor and color.
*Inspired by our Vegan Strawberry Cake (GF).
*Nutrition information is a rough estimate calculated with less powdered sugar in the glass.
Worship: 1 Donuts with glaze Calories: 279 Sugars: 37.3 g Protein: 4.1 g Fat: 14 g Saturated Fat: 1.2 g Polyunsaturated Fats: 2.9 g Monounsaturated fats: 9.2 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 139 mg Potassium: 191 mg Fiber: 2.7 g Sugar: 23.4 g Vitamin A: 0 IU Vitamin C: 19 mg Calcium: 98 mg Iron: 0 mg