Fluffy baked chocolate donuts with a tangy-sweet raspberry glaze! Healthy-ish thanks to sunbutter, maple syrup, and oat flour. Easy to make, easier to eat!
SPONSORED BY SUNBUTTER
I went into this recipe planning to make baked chocolate donuts with a pretty berry pink glaze. What happened was baked chocolate donuts soooooooo much better than I ever even dreamed that barely needed the berry pink glaze because they are just so perfect plain. But of course glaze still happened. Because it is spring, berries are (almost sorta) in season, and these donuts deserve all the topping love.
I’m obsessed and you will soon be too…
Why these Raspberry Glazed Chocolate Donuts are the stuff of donut dreams:
- Fluffy-like-cake-with-a-touch-of-brownie texture.
- Only 8 (simple!) ingredients.
- Made with wholesome stuff like oats and maple syrup so HEALTH-ish.
- The sweet-tangy sauce. A.k.a. raspberry glaze.
- And if you don’t have a donut pan – raspberry glazed chocolate
donutsmuffins. See, I gotchu. - Sprinkles. Because JOY.
As much as I love oat flour, oil-free recipes with it can often turn out a gummy disappointment. But that is FAR from the case with this one, and I gotta give all credit to SunButter for saving us here. Not only does it bring oil-free richness to keep these donuts super moist inside, but it also works as the binder so we don’t have to mess with flax eggs or applesauce or any of that stuff.
I used the natural variety (yellow jar) which is lightly sweetened, but one of the unsweetened varieties will work just as well. The natural just happens to be my favorite for eating by the spoonful straight from the jar, so I always have plenty in the pantry.
P.S. It also comes in cute little pouches now too!
The donuts themselves are definitely decadent enough for glaze-free devouring. But raspberry and chocolate just pairs too well to pass up, don’t you think?
PrintRaspberry Glazed SunButter Chocolate Donuts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 donuts 1x
- Category: chocolate
- Method: baking
- Cuisine: american
Description
Fluffy baked chocolate donuts with a tangy-sweet raspberry glaze! Healthy-ish thanks to sunbutter, maple syrup, and oat flour. Easy to make, easier to eat!
Ingredients
- 1 cup (120g) oat flour
- 1/2 cup (50g) cacao powder
- 2 tsps baking powder
- 1/4 tsp salt
- 1/2 cup (160g) maple syrup
- 1/2 cup (125g) SunButter (I used the natural variety, but any will work)
- 3/4 cup (180g) Almond Breeze Almondmilk
- 1 tsp vanilla extract
Glaze
- 1 cup (120g) raspberries (or any berry)
- 1 tbsp lemon juice
- 2 cups (240g) powdered sugar*
Instructions
- Preheat the oven to 350ºF.
- Whisk together oat flour, cacao/cocoa powder, baking powder, and salt.
- In a separate bowl, stir together SunButter, maple syrup, almond milk, and vanilla.
- Add wet to dry, and mix until lump-free.
- Pipe or spoon into a greased donut pan (if you don’t have a donut pan, they work as muffins too!), filling until even with the top of the pan and smoothing the tops.
- Bake for 20-25 minutes at 350ºF.
- Cool for 10-15 minutes before flipping onto a cooling rack. Then cool completely before glazing.
- For the glaze, puree raspberries in a high speed blender (if you don’t have a high speed blender, I recommend using strawberries or blueberries so it won’t be seedy). Whisk together the powdered sugar, lemon juice, and 2 tablespoons of puree. Add more berry puree one tablespoon at a time until thick but drizzle-able.
- Glaze cooled donuts, top with sprinkles if desired, and eat!
- Keep leftovers in an airtight container in the fridge.
Notes
*For a refined sugar free glaze, try this recipe instead.
Nutrition
- Serving Size: 1 donut
- Calories: 283
- Sugar: 27g
- Sodium: 101mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
Keywords: vegan, gluten free, healthy, baking, dessert, summer, berry, oil free, dairy free, fluffy, glaze
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This blog post is sponsored by Almond Breeze. The content and opinions expressed here are mine.