Description
Delicious raspberry donuts topped with a sweet vanilla glaze.
Ingredients
Scale
- 2 1/2 cups self-rising flour
- 1/2 cup agave nectar (can substitute for pure maple syrup)
- 1/4 cup coconut oil
- 1 cup milk (unsweetened almond milk)
- 1/4 cup raspberries (fresh or frozen)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk (as needed)
Instructions
- Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray, then set it aside.
- Sift your flour into a large mixing bowl. Add the agave nectar, coconut oil, and milk, and mix until a thick dough remains. Fold through the raspberries.
- Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape them into the donut cavities. Do not overfill.
- Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze. Add 1 tablespoon of the milk and vanilla extract to the powdered sugar and mix well. Slowly add more milk, one teaspoon at a time, until a glaze remains.
- Once cool, drizzle each donut in glaze.
Notes
- For an alternate flavor, you can use fresh blueberries instead of raspberries.
- Ensure the donuts cool completely before adding the glaze for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg