Soft & fluffy completely oil-free baked Vegan Raspberry Donuts with a smooth, pretty in pink glaze. All infused with sweet raspberry flavour & so delicious. (Don’t worry if you don’t have a donut pan because they can also be made as muffins!)
Is anything better than pretty pink donuts? I think not. And here they are just in time for Valentine’s Day so you can treat your loved one or yourself ♡.
Ooey-gooey Vegan Chocolate Caramels were last year’s Valentine’s Day offering. Whilst they are incredible, if you aren’t a chocolate person (apparently people who don’t like chocolate do exist 😱), then you might prefer today’s Vegan Raspberry Donuts.
My husband and I aren’t really what you would call a romantic couple but any excuse to eat pretty, delicious desserts or baked yums is a good thing. And because these gorgeous morsels can be whipped up from start to finish in under thirty minutes they are just perfect for a last minute Valentine’s treat.
COMPLETELY OIL-FREE DONUTS!
These delicious donuts are baked and not fried and the batter is completely oil-free. The only oil you will need is a tiny bit to grease your donut pan. If you are lucky enough to have a USA Pan Donut Pan then you will probably get away without any. I never do with mine and it’s the best donut pan I’ve owned.
I have learnt from bitter experience how heartbreaking it is to have a perfect looking pan of donuts come out of the oven, only to end up breaking them into pieces while trying to prise them out of the pan 😕. The moral of the story is, if you don’t have a donut pan yet and are thinking of buying one, spend a little bit more and get a decent pan that will last. It totally saves you money in the long run.
If you don’t have a donut pan and want to make these donuts right now, then make them as muffins. They might need another five minutes or so in the oven as they will be a little deeper, but other than that nothing needs to be changed.
PRETTY IN PINKPretty in pink, soft & fluffy oil-free baked Vegan Raspberry Donuts. Infused with sweet raspberry flavour & so delicious.Click To Tweet
Both the batter and the glaze in these Vegan Raspberry Donuts are infused with delicious raspberry flavour. The glaze is a lovely baby pink colour and the donut sponge is also tinged pink. They are so pretty.
They don’t need any decoration other than the glaze to look good, but if you wanted to, a fresh raspberry or two stuck in the frosting would be lovely. Don’t be tempted to use frozen raspberries for decorative purposes, as when they defrost they become soggy and wet and will bleed all over the lovely pink glaze.
NO SMURFS WERE HARMED IN THE MAKING OF THESE DONUTS
Things weren’t always so pretty. First recipe trials didn’t go as planned and if you follow me on Instagram and saw my story you will know why.
I accidentally made Smurf Donuts 🤣
I used to love The Smurfs when I was a child. If you remember their cute little characters, you will know that they are blue. Well my donuts went into the oven pink and came out blue 😱.
I always buy aluminum free baking powder but when I ran out last time my husband picked some up for me at the store. He bought a different kind which has aluminum in it.
Yes, the powers that be put aluminum in some baking powder. Another unnecessary additive that really isn’t good for us and it’s always best to seek out aluminum free varieties when you can.
I forgot all about this when I made my pretty pink donuts and the acidic raspberry reacted with the aluminum and turned them blue. Luckily they still tasted ok. Sometimes when this happens you can also get a metallic taste and no-one wants donuts that taste like a hubcap…
To avoid Smurf issues, I highly recommend you use aluminum free baking powder for this recipe. It makes your donuts prettier and is much better for your insides too 😉.
VEGAN RASPBERRY DONUTS
I can’t wait for you to try these Vegan Raspberry Donuts. Be a ☆ and let me know what you think below or share a picture on Instagram. I am @avirtualvegan. Use the hashtag #avirtualvegan to be sure I don’t miss them.
Vegan Raspberry Donuts
- 105 g | 1 cup, measured while still frozen defrosted frozen raspberries
- 150 g | 1 very full cup spooned in and not scooped, then brushed off with the back of a knife sieved all purpose flour
- 100 g | ½ cup sugar paler varieties are best otherwise they will affect the pink colour - I used organic cane sugar
- 1¼ teaspoon baking powder MUST be aluminum free - if you don't have aluminum free baking powder your donuts could turn blue
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 60 mls | ¼ cup + 2 tablespoons light coconut milk from a can and shaken well
- 1½ teaspoons apple cider vinegar can sub this for lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 180 g | 1 cup natural powdered sugar
- 5 teaspoons light coconut milk
- a few drops of leftover raspberry juice
- Preheat oven to 350°F and prepare a 6 hole donut pan. Grease it if necessary.
- Take your defrosted raspberries and put them in a sieve over a bowl, liquid as well. Push the raspberries through the sieve with the back of a spoon. Keep going until all the liquid has passed through the sieve and what's left looks dryish. Put the seedy bits in a small bowl and set aside as you might need them later.
- Measure out 85mls of the strained juice. Set aside and keep any leftovers separately.
- Add the flour, sugar, baking powder, baking soda and salt to a bowl.
- In a jug or another small bowl add the light coconut milk, apple cider vinegar, vanilla extract and the 85mls of raspberry juice you measured out then stir together really well.
- Mix the wet ingredients with the dry ingredients. Mix only just enough that you can't see any dry flour. Do not over mix as it will affect the texture/rise of the donuts.
- Spoon or pipe the mixture into the donut pan being careful not to cover the middle part of it. Work as quickly as you can.
- Put in the preheated oven and bake for 17 minutes or until a toothpick inserted comes out clean. If you are using a muffin tin they will take about 5 minutes more.
- When ready remove from the oven and turn out very carefully onto a cooling rack.
- Leave to cool completely before glazing.
- When the donuts are cool make the glaze by mixing the powdered sugar with the light coconut milk until very smooth. Add the raspberry juice a drop at a time until you get a baby pink colour. You should have enough leftover juice to do this but if not, check the seedy mush in the bowl you put aside earlier as a little bit more juice will have seeped out. You literally only need a few drops to get the light pink colour and you should be able to pour it off carefully. Failing that just squeeze a bit of juice from 1 more frozen raspberry instead. Do not add too much liquid. You need the glaze to be very thick but pourable.
- Dip the nicely rounded side of each donut face down into the bowl of glaze then return to the cooling rack. After dipping the last donut, start again with the first. We want to double dip them to get a nice thick glaze.
- Leave on the cooling rack until the glaze has set.
I highly recommend you weigh your ingredients rather than use cup measurements when making this recipe. It will ensure that you get the best results. Cup measurements vary so much and are not always accurate.
Store in an airtight container. Best eaten within 2 days. I used the leftover raspberry seedy smush in a smoothie the next day along with what was left of the canned coconut milk.