Make vegan baked donuts for an easy, sweet weekend treat! Packed with fruit like raspberries and sweetened just with applesauce and maple syrup, these tender donuts are sure to be a hit.
These super simple, super flavorful vegan baked donuts have a base of whole grain flour plus a hint of cocoa. They're packed with juicy raspberries and baked not fried to produce a beautifully tender crumb that's not at all greasy.
If memory serves, about three years ago right around now I bought a donut pan to tuck into my large shipment when we packed up our San Francisco apartment to move abroad. I had been treating myself to a vegan donut at the Haight Street Whole Foods Market at least once a week after my nearby yoga class, and as I figured - correctly - that vegan donuts might be difficult to come by once we left the States I planned to bake my own.
I've finally revived that old impulse.
A recent lazy Friday morning (the start of our weekend here) had me whisking spelt flour and cocoa powder together while S played in the little pool just outside the back door. Much like our life here, these vegan baked donuts aren't fancy but they are wholesome and satisfying and just touched with a bit of sweetness. Bonus: they come together in just minutes, which is always helpful when you're trying to make coffee, keep an eye on a wee one, put the dishes away, do laundry ... etc.
Donuts are a 'once in a while treat' but when they're this easy to make I might incorporate them into a more regular rotation. Plus, these easy vegan baked donuts are low on the sweet side, relaying on maple syrup and applesauce so that they're sweet without being too sweet.
Vegan Baked Donuts with Raspberries
Ingredients
- 1 ¼ cups spelt flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fine grain sea salt
- ½ teaspoon ground cinnamon
- ½ cup non-dairy milk of choice
- ¼ cup unsweetened applesauce
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil , melted
- 1 teaspoon pure vanilla extract
- ½ cup fresh or frozen raspberries
Instructions
- Heat oven to 375℉. Lightly grease a donut pan.
- In a medium bowl, combine all the ingredients except the raspberries. Whisk and stir to well combine. Fold in the raspberries.
- Spoon batter into a quart zip top bag, remove as much air as possible, and close. Snip one corner and pipe batter into doughnut pan, filling each almost full. Bake for 12 minutes, or until firm to the touch and a cake tester inserted into the middle comes out clean. Serve warm soon after baking.
Helen Spiridakis says
Sweet....just like you! Lazy. hazy days of summer KSA style.