Fluffy, flavorful Baked Strawberry Donuts made with REAL strawberries and topped with a lemon glaze. These Strawberry donuts are completely Gluten-free & Vegan. They are made with natural sweeteners, maple syrup, and coconut sugar, so you can enjoy a healthy-ish dessert.
It’s full-on strawberry season in southern California right now. That means big, juicy, ripe strawberries that are red all the way through and leave trickles of strawberry juice on your chin with every bite! I absolutely LOVE strawberries whether it is on an acai bowl, in a smoothie, or in this case in a donut!
These donuts were so fun and take less than 30 minutes to make! Since they are completely gluten-free and vegan, I had to do a bit of experimenting to get the perfect fluffy finish. Luckily, it only took a couple of tries, and here is the perfect recipe!
Before I jump right in, I want to first share the necessary equipment you’ll need to make these donuts. It isn’t much, but without these items making the donuts will be quite challenging.
- Donut Pan is necessary for this recipe. It’s completely worth buying because once you see how easy it is to make homemade donuts, you’ll definitely be making them again! This is the donut pan I use.
- Pastry Bag helps when transferring the donut mixture into the donut pan. With a pastry bag, you can squeeze the donut mixture into each opening with ease. (Here is a great pastry kit that includes reusable bags!). Kitchen Hack: You can always use a Ziploc bag and cut open one of the corners.
- Cooling Rack is needed after the donuts are finished in the oven. Once you remove the donuts from the oven you won’t want to leave the donuts in the donut pan because they will continue cooking and can become soggy. Instead after allowing the donuts to cool in the donut pan for a few minutes, you’ll transfer the donuts to a cooling rack to firm up. (Here is a great cooling rack option)
How to make baked strawberry donuts?
First, you are going to combine all of the ingredients, except for the strawberries into a large mixing bowl. I like to first mix my dry ingredients together and wet ingredients together in separate bowls and then combine the dry ingredients into the wet ingredients.
Once the donut batter is prepared, you will then mix in the strawberries. It is best if you use fresh, diced strawberries and allow them to sit at room temperature for a bit before adding them to the donut batter.
Frozen strawberries that are thawed work as well, but you want to make sure they are completely thawed before using in this recipe or your donut will turn into a moisture-ridden mess when baking.
If the batter is too thin, you can add 1 tablespoon of almond flour at a time until it thickens up.
Add the mixture into a pastry bag. Transfer them into the donut pan and place in the preheated oven.
Your work is almost done! After they are done baking, wait 2-3 minutes before transferring the donuts onto a cooling rack for 5-10 minutes.
these baked strawberry donuts are:
- Perfectly Sweet
- & Fun!
Baked Strawberry Donut (Vegan + Gluten-Free)
- 1/2 cup Fresh Strawberries, diced
- 1/2 cup Unsweetened Non-Dairy Milk
- 1 tsp Vanilla Extract
- 1 cup Gluten-Free All Purpose Flour
- 1/3 cup Almond Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/4 cup Coconut Oil, melted
- 1/4 cup Maple Syrup
- 3 tbsp Coconut Sugar
- 2 Flax Egg (2 tbsp ground flax + 5 tbsp water)
Lemon Glaze (optional)
- 1 tbsp Lemon Juice
- 3/4 cup Powdered Sugar
- 1 tsp Lemon Zest
- Preheat oven to 375°F. Lightly oil two donut pans. Prepare flax egg by mixing ground flax and water. Let sit for 10 minutes to firm. Remove the strawberries from the fridge to allow to come to room temperature. Measure the almond milk and warm it slightly in the microwave (less than 30 seconds).
- Combine all the dry ingredients into a small bowl. Combine all the liquid ingredients in a separate, large bowl. Slowly incorporate the dry ingredients into the wet ingredients.
- Fold in the strawberries, making sure not to over-mix. If the batter is too thin, add 1 tbsp almond flour at a time until it thickens. It should not be pourable, but easily scoopable.
- Transfer the mixture into a pastry bag (or ziploc bag) to pour into the donut pan. Fill each opening to the top with donut batter.
- Bake at 375F 15-18 minutes or until a toothpick inserted into the center comes out clean. The donut should be slightly firm and springy to the touch.
- Let the donuts cool in the pan for 2-3 minutes, then transfer them to a cooling rack to cool completely, for at least 10 minutes.
- Meanwhile, make the lemon glaze. In a food processor or blender combine the lemon glaze ingredients until you achieve a slightly thick glaze. If the glaze is too thin, add 1 tbsp confection sugar until the desired consistency is reached
- Dip the donuts in the glaze and top with any of your favorite toppings such as sprinkles or coconut shavings.
- Enjoy! Store the donuts in an airtight container in the fridge for up to 5 days.
- If not dairy-free, you can sub the unsweetened non-dairy milk for Buttermilk.
- If you do not have donut pans, you can use a mini muffin tin to bake these!
- If not egg-free, you can sub the flax egg for 1 regular egg.
- Make sure to fill the donut pan openings completely for the best results
- My favorite Gluten-Free All-Purpose Flour to use is Bob's Red Mill 1:1 GF AP Flour
- Nutrition Facts do not account for the lemon glaze
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