The Best Vegan Strawberry Donuts.
These sweet and delicious vegan strawberry donuts make a wonderful weekend breakfast or summertime dessert.
Ingredients
For the donuts:
- ¼ cup vegan buttery spread melted
- ½ cup organic cane sugar
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup white spelt flour or all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons freeze dried strawberry powder see note
- ½ cup non-dairy milk or water
- ½ teaspoon white vinegar
For the frosting:
- 1 ½ cups confectioner's sugar sifted
- 2 teaspoons freeze dried strawberry powder
- 2 Tablespoons vegan buttery spread
- 2 teaspoons non-dairy milk or water
- 6 strawberries finely chopped
Instructions
Make the Donuts:
- Preheat oven to 350 degrees F. Grease the donut pan with vegan buttery spread and dust it with a little flour.
- Place the melted buttery spread, sugar, and applesauce in a bowl and mix together.
- Add the flour, baking powder, salt, and strawberry powder to the bowl.
- Add the non-dairy milk or water, vanilla, and vinegar, and mix together.
- Spoon the batter into the donut pan. Smooth out the top of each donut.
- Bake at 350 degrees F for 12-14 minutes.
- Let cool for a few minutes, then turn the pan over to let the donuts fall out onto a cookie sheet or parchment paper. Tap on the bottom of the pan to get them to pop out.
- Let the donuts cool completely before frosting.
Make the Frosting:
- Beat the buttery spread to soften, then add half of the powdered sugar a little at a time, as well as the strawberry powder. Drizzle in the non-dairy milk, continue beating. Add the rest of the powdered sugar, and continue to beat until smooth and creamy.
- Frost the cooled donuts, then top with chopped strawberries.
Notes
I made strawberry powder by grinding up ⅓ cup of freeze dried strawberries in a mini food processor.
Store leftover donuts in a covered container in the refrigerator for one day. If you know you are going to store them for longer than that, keep the strawberry topping separate and add before serving.
You can use spelt flour or all-purpose flour, or whole wheat flour.
I have not tried this recipe with gluten free flour. If you try it, let me know!
Nutrition
Calories: 360kcalCarbohydrates: 64gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 198mgPotassium: 145mgFiber: 3gSugar: 47gVitamin A: 570IUVitamin C: 10mgCalcium: 66mgIron: 1.2mg
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