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strawberry donuts vegan and gluten free

Baked Strawberry Donut (Vegan + Gluten-Free)

Fluffy, flavorful Baked Strawberry Donuts are made with REAL strawberries and topped with a lemon glaze for a gluten-free and vegan treat. They are made with natural sweeteners so you can enjoy a healthy-ish dessert!
5 from 15 votes
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Course: Dessert, Snack
Cuisine: Gluten-Free Dessert, Healthy Options, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 donuts
Calories: 136kcal


  • 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


Calories: 136kcal