Baked Vegan Blueberry Donuts
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An easy, healthy Baked Vegan Blueberry Donut recipe with lemon glazing for a delicious vegan breakfast recipe.
Bonus, these healthy vegan baked donuts can also be made gluten-free!
What Are Vegan Baked Donuts
Vegan Baked Donuts are blueberry donuts cooked in the oven.
They don’t require deep-frying, avoiding a lot of the unhealthy fat brought by burnt vegetable oil.
It’s a healthier version of your classic donuts with a soft and pillowy texture.
How To Make Vegan Baked Donuts
It’s very easy to make healthier donuts by baking your donuts batter in a donut pan.
To make vegan baked blueberry donuts, you need the ingredients below.
Ingredients
- All-purpose flour – or white spelt flour or all-purpose gluten-free flour that contains gum.
- Maple syrup or liquid sweetener you love like agave syrup or brown rice syrup to decrease fructose. The recipe won’t work with a crystal sweetener like coconut sugar. It must be a liquid sweetener.
- Melted coconut oil or melted vegan butter if preferred. I didn’t try any oil-free replacement for these egg-free donuts.
- Plant-based milk of choice – unsweetened almond milk, oat milk, or soy milk.
- Vanilla extract
- Apple cider vinegar
- Baking powder, or if you prefer to use baking soda, divide the amount called by the recipe by half.
- Blueberries – fresh or frozen
Making The Batter
In a large bowl, combine all the wet ingredients: melted coconut oil, vanilla extract, apple cider vinegar, almond milk, and maple syrup.
In another bowl, combine all-purpose flour and baking powder and make a well in the center. Next, combine the wet ingredients with the dry ingredients.
Next, fold in the fresh blueberries and stir to incorporate.
Place the silicone donut pan onto a baking sheet. This makes it easier to carry into the oven. Lightly oil the silicone donut pan with a spray.
Baking The Vegan Baked Donuts
Next, fill in the donut pan up to 3/4 of their level.
Bake for 15 to 20 minutes in a preheated oven at 350°F (180°C).
When a pick inserted in the center of the donuts comes out clean, it is baked.
Release the baked blueberry donuts onto a cooling rack. Meanwhile, prepare the donuts glaze.
Glazing ingredients
First, choose the glazing flavor you want to prepare. This baked blueberry donut recipe goes very well with lemon glazing or blueberry glazing.
- Powdered sugar or powdered erythritol to make sugar-free healthy baked blueberry donuts.
- Almond milk
- Lemon juice for baked blueberry donuts with lemon glaze. For blueberry glazing, use juice from frozen blueberries. Let 1/3 cup of frozen blueberries thaw at room temperature, squeeze, and use the juice in the glaze.
- Spirulina powder for blue color.
In a small mixing bowl, combine powdered sugar with almond milk and lemon juice. Stir until smooth and add a pinch of blue spirulina powder for blue donut glazing.
How To Glaze Baked Donuts
First, cool down your vegan baked donuts until they reach room temperature.
Next, hold the donuts by placing a thumb in the center and dip them down into the glazing.
Remove from the glazing and wait for a few seconds above the bowl to let the extra glazing drip into the bowl.
How Do Baked Blueberry Donuts Taste?
These Vegan Baked Blueberry Donuts taste like blueberry muffins with a slightly chewier texture, specific to donuts.
They are not greasy as fried donuts and are very light and easy to digest.
They have delicious juicy blueberries in the center that balance really well the tangy lemon glazing.
Storing Vegan Baked Donuts
You can store baked donuts for up to 3 days in the fridge in an airtight container.
Since these are egg-free donuts, they also store very well at room temperature if your room is not above 73°F (23°C).
Another option is to freeze your donuts in individual boxes to prevent their glazing from touching each other.
Thaw the baked donuts the day before at room temperature and enjoy them for breakfast or snack.
Allergy Swaps
Making Gluten-Free Baked Donuts
Yes, you can use this recipe to make baked gluten-free donuts. To do so, make sure you replace the wheat flour with an all-purpose gluten-free flour blend that contains gum.
I love Bob’s Red Mill gluten-free blend. Also, note that gluten-free donuts won’t rise as much and be more chewy and dense.
You can add a teaspoon of apple cider vinegar to the recipe to boost the rise of vegan, gluten-free donuts.
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries in this donut batter. Don’t thaw the blueberries. Fold the frozen blueberries in the batter and stir to combine.
Keep in mind that frozen blueberries tend to color the donuts batter into light blue color.
Can I Bake This Recipe In A Muffin Pan?
Sure, if you don’t have a donut pan, split the recipe into 6 holes of a 12-hole muffin pan or use all of a 12-mini-muffin-hole pan to make the donuts.
When Should I Eat These Blueberry Donuts?
These vegan baked blueberry donuts are a delicious treat for breakfast or afternoon snacks. But they also make a wonderful donuts birthday cake if you stack them!
Below is my vegan blueberry cake with donuts that I made for my partner’s birthday.
Can I use almond flour or coconut flour?
No, you can’t use low-carb flours in this recipe. These are egg-free donuts and the success in holding the batter together is starch from wheat or gluten-free flour blend.
These flours combined with the liquid sweetener provide the best chewy donuts texture without eggs.
More Vegan Blueberry Recipes
Nothing better than baked blueberry goodness for breakfast! Below I listed more vegan breakfast recipes using blueberries for you to try.
Have you made this Baked vegan blueberry donuts recipe? Share a comment or review below. I love to hear your feedback on my recipes,
Your friend, Carine
Vegan Blueberry Donuts
Ingredients
- 1 ¼ cup All-Purpose Flour - Learn how to measure flour
- ⅓ cup Maple Syrup
- ¼ cup Melted Coconut Oil
- ½ cup Almond Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Apple Cider Vinegar
- 1 teaspoon Baking Powder
- ½ cup Blueberries
Glazing
- 1 ½ cup Icing Sugar
- 2-3 tablespoons Almond Milk
- ½ teaspoon Spirulina Powder - for blue color, optional
Instructions
- Preheat oven to 350°F (180°C). Grease a 6-hole donut pan with coconut oil. Set aside.
- In a large mixing bowl, add all the dry ingredients: flour, baking powder. Stir and set aside.
- In another large mixing bowl, whisk maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.
- Stir the dry ingredients into the liquid ingredients until the batter is well combined.
- Fold in blueberries and fill the donut mold with the batter up to 3/4 of their level.
- Bake for 12-14 minutes or until the donuts are golden brown and a pick inserted in the center comes out clean.
- Set aside on a cooling rack before glazing.
Glaze
- When the donuts have reached room temperature, prepare the glazing.
- In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
- Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
- Place donuts back onto the cooling rack and repeat until all donuts are glazed.
- Finally, pop the donuts in the fridge for 30 minutes to harden the glazing.
I made these with a gluten free flour 1-1 blend, subbed MCT oil instead of regular coconut oil, and macadamia nut milk in place of almond and used vegan cream cheese with maple syrup and a vanilla for the icing—wonderful results!
Good day
Thanks for sharing love all your posts .
How much xantham gum for recipe please ? My gf flour doesr have xantham gum in it.
I didn’t try the recipe with gluten-free flour that are not a 1:1 ratio swap to all-purpose flour s oyou may achieve a very different texture. As a general rule it’s recommend to add 1/4 tsp xanthan gum per cup flour.
These didn’t turn out as I expected. The batter was so thick and hard to get into the moulds, they’ve been in the oven over 20 minutes now and not risen and not browning. I followed the recipe, I have made quite a few of your recipes but this hasn’t worked at all and I’m devastated
The batter shouldn’t be extra thick it means you miss liquid ingredients or you added to much flour.
I followed the recipe to the letter as I have with all of your recipes I’ve tried but these were so dense and didn’t rise so were really hard. I used the exact quantities as I always do!
I am sorry about that, not sure what went wrong then, I tested this recipe many times with success
Thanks for the recipe! I made these with date syrup instead of the maple syrup (I cut the amount in half) and left out the blueberries and they turned out great with a slightly caramel twist. Will definately make again.