These strawberry frosted donuts are moist, fluffy delights infused with the natural sweetness of fresh strawberries, baked to perfection, and generously coated with a strawberry glaze.
I took one of my favorite gluten free vegan donut recipes and used it as a base recipe for these cute little gluten free cupcakes.
SO GOOD!
How to make strawberry frosted donuts
These vegan gluten free strawberry cake donuts are so easy to make and come together in less than an hour from start to finish!
- Turn on the oven and prep your pan
Preheat your oven to 350 F and prepare two 3-inch silicone donut pans with non-stick spray and set them aside.
- Prepare the batter
In a high speed blender, blend together the fresh strawberries, plant milk, applesauce, oil, vinegar and vanilla extract. In a bowl, stir together the dry ingredients and then use a wood spoon to stir in the blended wet ingredients until no spots remain.
- Bake the donuts
Transfer the batter to a large plastic bag and cut the corner to create a piping bag. Pipe the filling into 10 of the donut cavities. Bake the donuts for 22-25 minutes and cooked through.
- Frost or Powder
Let the donuts cool in the molds for 15 minutes and then remove. Blend the powdered sugar and freeze dried strawberries together. Toss the donuts into the powder to coat or add milk to the powder to create a frosting and dip each donut into the mixture. Let the frosting set for 10 minutes before serving.
Can’t get enough donut recipes?
I hear ya! Check out some of my favorite recipes on the blog:
Glazed Maple Donut Chai Donuts
Gluten Free Carrot Cake Donuts with Walnuts and Honey
Vegan Baked Strawberry Frosted Donuts
Equipment
- 3-inch donut mold silicone pan
- mixing bowl
- blender
Ingredients
- 1 cup strawberries sliced
- ½ cup plant milk
- ⅓ cup applesauce unsweetened
- 2 tbsp vegetable oil or coconut oil see notes
- ½ tsp vinegar
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour or gluten free 1:1 flour
- ⅓ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
Frosting
- 1 cup organic powdered sugar
- 1 cup freeze dried strawberries
- 1 ½-2 tablespoons plant milk
Instructions
- Preheat your oven to 350 ℉ and prepare two 3-inch silicone donut pans with non-stick spray and set them aside.
- In a high speed blender, blend together the fresh strawberries, plant milk, applesauce, oil, vinegar and vanilla extract. In a bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda and salt) and then use a wood spoon to stir in the blended wet ingredients until no spots remain.
- Transfer the batter to a large plastic bag and cut the corner to create a piping bag. Pipe the filling into 10 of the donut cavities. Bake the donuts for 22-25 minutes and cooked through.
- Let the donuts cool in the molds for 15 minutes and then remove. Blend the powdered sugar and freeze dried strawberries together. Toss the donuts into the powder to coat or add milk to the powder to create a frosting and dip each donut into the mixture. Let the frosting set for 10 minutes before serving.
Notes
- These donuts are best if stored in an airtight container for up to 3 days
- You can sub melted coconut oil for the vegetable oil but be sure all your wet ingredients are at room temperature
