Baked Lemon Raspberry Cake Donuts

These delicious moist cake donuts are bursting with raspberries and dipped in a naturally colored and sugar-free raspberry glaze. Is there a better way to celebrate the second day of Spring? I think not! These low calorie, gluten-free and refined sugar-free donuts are the perfect spring treat!

Raspberry cake donuts are the perfect spring treat!

It definitely doesn’t feel like Spring in Southern California right now. In fact, it’s pouring rain which is why I’m baking away this raining Wednesday morning and dreaming about the sunshine. I’m really loving all the Spring flowers and fruits! I’m sorry I’ve been slacking on the chocolate posts lately but I just can’t get enough lemon and fruit flavors and these raspberry cake donuts are really doing the trick!

If you are looking for a delicious, simple and sweet treat, look no further because these gluten-free cake donuts are everything you have been looking for. Quick and easy to make!

These donuts are infused with vanilla protein using PEScience Gourmet Vanilla Select protein powder. You can get 30% off using my affiliate code PBCHOCO at checkout on their website pescience.comĀ 

Baked Lemon Raspberry Cake Donuts

Yield: 7

Serving Size: 1 donut

Calories per serving: 143

Fat per serving: 4g

Carbs per serving: 41g

Protein per serving: 7g

Sugar per serving: 3g


    for the raspberries
  • 3/4 c raspberries
  • 1/2 tbsp granulated zero calorie sweetener Swerve
  • 1 tsp tapioca flour
  • 1 tsp lemon juice
  • 1 tbsp water
    for the donuts
  • 3/4 c gluten-free baking flour
  • 32g vanilla protein powder Pescience 30% off code PBCHOCO
  • 1 banana, ripe
  • 1/4 c almond milk
  • 2 eggs, large
  • 2 tsp coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • pinch sea salt
  • zest and juice from 1/2 lemon
    for the glaze
  • 1/2 c confectioners zero calorie sweetener Swerve
  • juice from raspberries
  • 1 tbsp water


  • In a mixing bowl, toss together all raspberry ingredients and let sit for 20 minutes.
  • Preheat oven to 350 F and prepare a standard donut pan with non-stick spray. In a mixing bowl, whisk together the (mashed) banana, eggs, almond milk, oil, zest, juice and vanilla until smooth. Add in the flour, protein, sweetener, baking soda and powder and stir until combined.
  • Drain raspberries from juice (save the juice for the glaze) and fold them carefully into the batter. Don't over mix. Fill 7 donut molds with batter and bake for 12-14 minutes. Let cool.
  • Once donuts are cooled, mix together the saved juice (about 1-2 tbsp) and confectioners sweetener until smooth. If glaze is too thick, add another tablespoon of water. Spoon glaze over the donuts or dip each donut into the glaze.

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