Almond-Vanilla Baked Donuts with Fresh Raspberry Glaze (Gluten-Free + Vegan)
Prep time
Cook time
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My kids get so excited when their mama makes baked donuts in the morning! Usually for special occasions, but sometimes because I love them so much. For my daughters 9th birthday, I baked up a batch of these raspberry vanilla donuts. They're pink! Her favorite. The addition of pure almond extract is perfect paired with the fresh raspberry glaze. I think these gluten free, vegan almond-vanilla baked donuts make any morning just a bit brighter and even more delicious!
Serves: 12 donuts
Baked Vanilla Donuts
Fresh Raspberry Glaze
  • ½ cup fresh or frozen (thawed) raspberries
  • 1½ cups powdered sugar
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  1. To make the baked vanilla donuts, preheat oven to 375ºF and spray two 6-well donut pans with nonstick cooking spray.
  2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
  3. In a mixing bowl, mix together coconut milk beverage or almond milk and vinegar, stirring until curdled. Add sugar, oil, vanilla and almond extract. Stir in flour mixture until just combined.
  4. Spoon batter into a plastic zippered bag (or piping bag) and cut tip. Pipe the batter into prepared donut pans.
  5. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
  6. To make the raspberry glaze, place raspberries in fine mesh sieve. Press raspberries through sieve, catching all of the juices. Discard the seeds.
  7. Add powdered sugar to pressed raspberry puree. Whisk until smooth. Add vanilla and almond extract, stirring until combined.
  8. When donuts are mostly cool, dip tops into glaze to coat and let set for 10-15 minutes. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.
Recipe by Go Dairy Free at