Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Bread»Vanilla Baked Donuts with Fresh Raspberry Glaze

    Vanilla Baked Donuts with Fresh Raspberry Glaze

    38
    By Alisa Fleming on January 14, 2015 Bread, Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsWelcome to our week-long Dairy-Free Recipe Potluck! Each day, two fantastic recipe creators will share a fun and scrumptious dairy-free recipe, one here on Go Dairy Free and one on their own blog. The final potluck will come together to kick off the 21-Day Dairy-Free Challenge.

    Today, I invited Sarah of Sarah Bakes Gluten Free Treats to share one of her baked goods specialties. She opted to whip up some fluffy vanilla baked donuts with a brilliant fresh raspberry glaze. This marvelous recipe is not only dairy-free, it’s also gluten-free and vegan!

    Vanilla Baked Donuts with Fresh Raspberry Glaze - Gluten-Free, Dairy-Free, Vegan Recipe

    Sarah Hornacek came onto my radar last year, when she entered a So Delicious Dairy Free recipe contest that we were hosting. We tested and tasted her Cinnamon Roll Sugar Cookies recipe, and unanimously voted it a Grand prize winner. Our judges weren’t gluten-free, yet those tender swirled goodies beat the pants off the wheat-based recipes we trialed. I knew at that moment that I would be seeing more of Sarah, and have since even had the pleasure of meeting her in person. She’s just as sweet as the recipes she creates!

    When asked why she is dairy-free, Sarah shared a glimpse of her story:

    Sarah and Familiy from Sarah Bakes Gluten Free“For as long as I can remember, my body has not been too fond of dairy. Cheese, ice cream, yogurt, milk. I would always get horrible stomach aches and never really knew why. I would cut out dairy, but I wasn’t very strict. I finally had a food allergy test done about 4 years ago. Gluten, dairy and eggs were at the top. Not bread and eggs too! After a bit of denial, I realized it was much better to cut out these foods than to be miserable.

    The first few months of cutting out my top allergens was brutal. I had to learn to bake all over again. With my husband having celiac disease, it was actually quite nice to be able to bake things that my whole family could enjoy. It was a journey that I’m still on, testing recipes without using wheat flour, dairy or eggs. Not an easy challenge, but I’ve come a long way! Now I don’t really miss eating the foods I once ate every single day. I’ve learned to bake amazing treats that you would never believe are allergen-free.”

    And seriously, Sarah doesn’t just talk the talk – everyone LOVES her recipes! And we simply can’t wait to try these vanilla baked donuts – I mean look at that naturally bright pink glaze …

    Vanilla Baked Donuts with Fresh Raspberry Glaze Recipe - Gluten-Free, Dairy-Free, and Vegan

    You can enjoy more of Sarah’s dairy-free, gluten-free, egg-free recipes at Sarah Bakes Gluten Free Treats (she even throws in some smoothies and no bake delights from time to time). You can also find Sarah on Facebook, Pinterest, and Etsy (we’re all hoping she starts selling her baked goodies there, too!).

    Special Diet Notes & Options: Almond-Vanilla Baked Donuts

    By ingredients, this recipe is dairy-free, egg-free, gluten-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and you may be surprised to learn that it’s easily nut-free, too! Several brands of almond extract or flavor are actually completely nut-free. But if you can’t locate any, simply make these just vanilla baked donuts (using more vanilla in place of the almond, if desired), and use the coconut milk beverage option.

    The Dairy-Free Recipe Potluck is sponsored by So Delicious Dairy Free and the 21 Day Dairy-Free Challenge.

    Take the So Delicious 21 Day Dairy-Free Challenge

    4.0 from 1 reviews
    Almond-Vanilla Baked Donuts with Fresh Raspberry Glaze (Gluten-Free + Vegan)
     
    Print
    Prep time
    25 mins
    Cook time
    18 mins
    Total time
    43 mins
     
    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!
    Author: Sarah Bakes Gluten Free Treats
    Serves: 12 donuts
    Ingredients
    Baked Vanilla Donuts
    • 1½ cups Sarah's gluten free flour blend
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup, plus 2 tablespoons So Delicious Almond Milk or Coconut Milk Beverage
    • 1 teaspoon apple cider vinegar
    • ½ cup cane sugar
    • 3 tablespoons sunflower seed or canola oil
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon pure almond extract
    Fresh Raspberry Glaze
    • ½ cup fresh or frozen (thawed) raspberries
    • 1½ cups powdered sugar
    • ¼ teaspoon pure vanilla extract
    • ¼ teaspoon pure almond extract
    Instructions
    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.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    38 Comments

    1. Pingback: Vegan Coconut Raspberry Donuts - Namely Marly

    2. Marilyn on May 1, 2017 10:01 am

      Could I use grapeseed oil instead of canola or vegetable?

      Reply
      • Alisa Fleming on May 1, 2017 11:12 am

        Yes, you can use your favorite baking oil!

        Reply
    3. Laryssa on June 7, 2016 10:50 am

      Great donut recipe. Just made for my daughters birthday.

      Reply
      • Alisa Fleming on June 7, 2016 4:42 pm

        So glad you enjoyed it Laryssa!

        Reply
    4. Tracy on May 7, 2016 4:33 pm

      I followed recipe as written. The donuts were very bland and heavy. The icing is what saved them.

      Reply
      • Alisa Fleming on May 7, 2016 5:56 pm

        Bummer. Did you use Sarah’s flour blend or a store-bought one? If you found the flavor too bland, then you can increase the salt and vanilla. My baked donut recipe is similar to this one, but uses quite a bit more salt (for this amount, I would use 1/2 teaspoon, or even a touch more) and 1 to 1/2 teaspoons vanilla. I’m glad the glaze was a keeper!

        Reply
    5. Paige on January 8, 2016 6:06 pm

      These look amazing! I’m making them now – should the dough be lumpy or smooth?

      Reply
      • Alisa Fleming on January 8, 2016 6:09 pm

        “just until combined” – so relatively smooth but some small lumps are okay. Enjoy!

        Reply
    6. Alaina on November 19, 2015 7:31 pm

      Would the bake time change for making mini donuts (instead of regular size)…???

      Reply
      • Alisa Fleming on November 20, 2015 10:25 am

        Yes, but I can’t tell you by how much without testing! I would start checking at 8 minutes or so, depending on the size.

        Reply
    7. jennifer on October 3, 2015 11:02 am

      Any thoughts on using “regular” flour instead of making gluten free? Can I make a direct amount sub and then add an egg? Just aiming for dairy free and wondering if this recipe can adapt to that or if I need a different recipe altogether. Thanks.

      Reply
      • Alisa Fleming on October 3, 2015 11:26 am

        Hi Jennifer, in theory you should just be able to use all-purpose flour in place of the gluten-free flour. You don’t need to add an egg. If you do opt to add an egg, you may need to adjust the liquid. If you would prefer a recipe that is all ready to go, my shortcake donut recipe is a baked one, and I have tested it with wheat and with eggs: http://www.godairyfree.org/recipes/strawberry-shortcake-donuts-baked

        Reply
        • Jennifer on October 3, 2015 5:10 pm

          Thank you so much for your thoughts and suggestion of your other recipe to take a look at. That one looks terrific, too. Looks like we will be doing some experimenting around here. 🙂 Also, as a separate note from one of the other comments about muffin pans, I baked another donut recipe recently (cinnamon sugar topping and not dairy free…) and as I don’t (yet!) own a donut pan just used a mini muffin pan to make “donut holes”. I baked for the same amount of time and they came out great! Thanks again.

          Reply
          • Alisa Fleming on October 5, 2015 8:10 am

            Fabulous – thanks for sharing that suggestion on a mini muffin pan for donut holes!

            Reply
      • Mindi on February 10, 2016 6:00 pm

        I used regular flour, our allergies are eggs, nuts, soy and dairy. So coconut milk and wheat flour, these were amazing. We have made variations as well, chocolate chips in the batter, cocoa powder to have chocolate ones. Sprinkles in the batter, i dont even frost them typically and even my non-allergy kiddos love them.

        Reply
        • Alisa Fleming on February 11, 2016 7:11 am

          Fantastic! Thank you for sharing your adaptions Mindi.

          Reply
    8. Jen on May 16, 2015 2:26 pm

      Any suggestions if you don’t have a donut pan? Would an upside down muffin tin work?

      Reply
      • Alisa Fleming on May 16, 2015 2:29 pm

        I’ve never had luck with upside down muffin tins for anything, and the batter will probably be too soft. I would make them as muffins!

        Reply
    9. Pingback: Raspberry Baked Donuts | All Gluten-Free Desserts...All the Time

    10. Stephanie on May 4, 2015 2:25 pm

      Can I sub gluten free flour for all purpose?

      Reply
      • Alisa Fleming on May 4, 2015 5:34 pm

        Hi Stephanie,

        Yes, but note that Sarah’s baking blend includes a binder (xanthan gum) – you will want to make sure your baking blend has a binder or you may need to add some.

        Reply
    11. Pingback: 12 Top Dairy-Free Recipes for Healthier Indulgence

    12. Laura @Petite Allergy Treats on January 18, 2015 6:26 am

      Wow! These a just stunning. Sarah has really outdone herself with these! No one would ever notice (or care) these were dairy free, gluten free, soy free, and Vegan. Pinned and shared.

      Reply
    13. Merm on January 17, 2015 8:49 am

      I’m making these delicious donuts, but unfortunately I’m a little confused. The ingredient list only mentions baking powder, but step 2 in the directions mentions putting in baking soda. Should I just stick with one ingredient? what should I do?

      Reply
      • Alisa Fleming on January 17, 2015 9:36 am

        Oh, good question! I’m thinking just the baking powder, but the recipe does use an acid. I’m going to ask Sarah to correct us on this!

        Reply
      • Sarah on January 17, 2015 10:56 am

        I’m so sorrry, yes, there is baking soda in the recipe! It’s a tiny amount at 1/4 teaspoon. Thanks for pointing it out to me!

        Reply
        • Alisa Fleming on January 17, 2015 11:27 am

          Thanks Sarah! I’ve made that change to the recipe.

          Reply
    14. P4 on January 16, 2015 7:58 am

      What can be sub for almond extract is it okay to leave out?

      Reply
      • Alisa Fleming on January 16, 2015 8:32 am

        I actually mention that in the Special diet notes above the recipe! You can omit or simply substitute more vanilla extract.

        Reply
    15. Kimberly Ann @ Bake Love Give on January 15, 2015 4:04 pm

      These are absolutely gorgeous! Some of my very favorite donuts in the world are from a little Vegan bakery here in San Francisco. If you’re in the area you must check out Pepples Donuts!

      Reply
      • Alisa Fleming on January 15, 2015 6:34 pm

        Ooh, indeed – thanks for the tip!

        Reply
    16. Sabrina Modelle on January 15, 2015 1:30 pm

      These are just so beautiful! I can’t wait to try making them. The color is totally divine.

      Reply
    17. Dorothy at Shockingly Delicious on January 15, 2015 9:33 am

      Theres nothing missing from these delicious donuts! Fantastic photos!

      Reply
      • Alisa Fleming on January 15, 2015 9:52 am

        Thanks Dorothy! Yes, that icing is “shockingly” pink, yet pure raspberry 🙂

        Reply
    18. cioccolatofondente123 on January 15, 2015 8:53 am

      I like this recipe, I would like to make them as soon as possible! Thanks for recipe

      Reply
    19. Marye on January 14, 2015 9:37 pm

      These look so good! I have friends who are GF so I like to have recipes that they can eat. Thanks for sharing.

      Reply
    20. Mary Edwards on January 14, 2015 12:46 pm

      SO Happy to find these recipes!!

      Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Strawberry Love Muffins - Vegan Strawberry Muffins Recipe that's sweet, simple, and naturally dairy-free, egg-free, nut-free, and soy-free.

    Strawberry Love Muffins are a Simply Sweet Vegan Treat

    Dairy-Free Valentine's Day Recipes by the Dozen: Breakfast in Bed, Romantic Meals & Sweet Treats with many gluten-free, vegan options.

    Dairy-Free Valentine’s Day Recipes by the Dozen

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.