Strawberry donuts are a new, delicious treat that will make the most of your fresh strawberries! These berry-filled beauties are bright and colorful, with a big strawberry flavor. They have crisp edges, fluffy centers, as well as a glaze that is so delicious you will want to lick it clean. These are vegan and gluten-free, but no one will ever know!
Just ten ingredients and only 30 minutes are required! What are you still waiting for? Grab your strawberries, and let’s start making donuts.
The baked strawberry donuts start with a vibrant puree of fresh strawberries blended. This goes into the donut glaze as well as the donut batter for BIG Strawberry flavor.
The batter is made with strawberry puree, avocado oil, sugar cane, and vanilla. This neutral flavoring allows the strawberries to shine.
This gluten-free donut recipe uses a combination of almond flour, potato flour, and arrowroot flour. The combination of these three flours makes the donuts airy, light, and cakey. Baking powder and salt are also used to give them a flavorful rise.
We then make the glaze. The combination of powdered sugar with vanilla and salt, along with fresh strawberry puree, creates a bright pink glaze. It’s tart and sweet and will make you want to dive into the bowl.
You can adjust the amount of powdered sugar according to your taste. A less sugary glaze will have a stronger strawberry flavor, while a glaze that contains more sugar is sweeter and more stable.
For donuts, 1 cup of puree (240 ml) is made from 2/3 cups of strawberries.
Strawberry puree, 1 cup
Cane sugar (organic is best): 1/3 cup
1/4 cup avocado oil (or sub-melted refined coconut oil)
1 tsp vanilla extract
Almond flour (we prefer Wellbees) 2 cups
2/3 cup potato starch (NOT potato flour)
1/4 cup arrowroot Starch
2 tsp of baking powder
1/4 teaspoon sea salt
Powdered sugar, 1-1 1/4 cups (organic if vegan-friendly).
3 Tbsp Strawberry Puree
1/4 tsp vanilla extract
Sea salt, one pinch
Grease your Donut Pan generously with refined coconut oil or avocado oil.
STRAWBERRY PUREA: To make strawberry puree, place strawberries in a high-speed blender and blend until smooth. This should take about a minute. About 1 1/4 cups strawberry puree can be made from 2 1/3 cups of fresh strawberries. Set aside.
Add 1 cup of pureed strawberries (adjust the amount if you are changing batch size), avocado oil (or coconut oil melted), and vanilla extract to a medium-sized mixing bowl. Whip until smooth and completely incorporated. Add the almond flour, potato, and arrowroot starches, baking powder, and sea salt. Mix until no flour streaks remain.
Divide the batter evenly between 12 donuts and spoon it into your donut pan. If your donut pan has only six rings, you can bake in batches. Bake for 20-22 mins until edges are golden brown and donuts spring back when lightly pressed.
Allow the donuts to cool in the pan before removing them and transferring them onto a cooling rack.
GLAZE: In a small bowl, add 3 Tbsp strawberry puree, vanilla extract, and sea salt. Mix well. If the mixture seems too thin, you can add one tablespoon of powdered sugar at a time to achieve a thick but pourable consistency. You should be able to dip the donuts into the glaze and see it drip slightly down the sides.
The glaze will set in 10-15 minutes. Wait 10-15 minutes until the glaze sets before enjoying it! It is best to enjoy the ice on the same day, but it can be kept in an airtight jar for up to 2-3 days.