These vegan donuts have a sweet and colorful berry frosting that’s sure to be a big hit! These donuts are light, fluffy, and beautiful!
Who loves a good donut?
Remember the days before food allergies? When you could grab a fresh donut from a bakery early in the morning?
If you have food allergies, that may not be a possibility for you now. All the nuts, peanuts, dairy, egg…there’s a lot of cross contamination going on at a typical bakery.
But since life is more fun with donuts, I’ve figured out how to make fun and special donuts for my family at home. With a donut pan, and a few different recipes, you could be on your way to opening an allergy friendly bakery in no time! ;)
These berry frosted vegan donuts are light and fluffy, and topped with a sweet, pale pink frosting. With an assortment of fresh berries on top, these are worthy of a special brunch or party!
Can you make donuts without dairy and eggs?
Yes, you can! A little vinegar and baking soda allows these to rise, and some applesauce holds them together, the same way an egg would!
I can’t eat apples – what can I use instead of applesauce?
You can substitute an equal amount of yogurt instead of applesauce.
How do you get donuts out of a donut pan?
Allow the baked donuts to cool for about ten minutes, then place the pan over a cookie sheet or other clean surface. Tap the pan against the cookie sheet, or hit the bottom of the pan with a spoon. The donuts should fall out.
Can you freeze these vegan donuts?
Yes, but if you freeze them, I would recommend doing that before they are frosted. Wrap them in plastic wrap and store in a freezer bag. They should stay fresh in the freezer for up to three months.
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Vegan Donuts with Berry Frosting.
These vegan donuts are topped with a delicious berry frosting!
For the donuts:
For the frosting:
- Preheat oven to 350 degrees. Grease a donut pan with vegan buttery spread.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the melted buttery spread, non-dairy milk, vanilla extract, unsweetened applesauce, and vinegar, and mix.
Carefully spoon the batter into the donut pan. Smooth out the top of each donut.
- Bake at 350 degrees for 12-14 minutes.
Let the donuts cool for about 10 minutes, then turn the pan over to let the donuts fall out onto a cookie sheet or parchment paper. You may have to tap on the bottom of the pan to release the donuts
To make the frosting:
Press the blackberries against a fine mesh sieve over a large bowl to release the juice.
Add half of the powdered sugar to the blackberry juice and mix on medium speed. Drizzle in the non-dairy milk, continue beating. Add the rest of the powdered sugar, and continue to beat until smooth and creamy.
- Let the donuts cool completely before frosting.
Frost the cooled donuts, then top with assorted berries if desired.
Nutrition facts are for one frosted donut.
Store leftover donuts in a covered container in the refrigerator for one day.