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?
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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.
My favorite vegan donut place has been closed due to the pandemic, obviously. I’m trying to recreate their donuts, which are all cake donuts and oh so good. These sound much healthier than theirs 🙂 but I’m willing to give them a try. If I could just recreate their vegan cheesecake topping, I would put that on the healthiest donut in the world.
Omg well perfect timing then!! Probably not QUITE as decadent as a legit donut shop, but I hope they still hit the spot😋 Hmm tell me more about this cheesecake donut…?
Ok 😉 It’s a white cake donut (fried of course) with the best vegan cream cheesecake flavor I’ve ever tasted. A non-vegan wouldn’t be able to tell the difference. They pile it on top of the donut and it tastes like cream cheese and sugar whipped up. It’s so good. I know they coconut milk as a base for their donut glaze, but I can’t figure this one out. It’s probably a good thing I can’t nail the recipe or I would be eating it all the time. 🙂
Ohmygoodness that sounds insanely decadent!! Not sure I’d be able to come up with something nearly that good without frying and lots of sugar lol, but it is a fun idea…🤔🤗
Can you substitute peanut butter? Or almond butter?
For sure! Either will work, personally I think almond butter will taste better with the glaze😋
Hi Natalie can I use peanut butter instead of sun butter for this recipe. It’s the only thing I have to hand. Btw, I love love love your recipes. Your brownie recipe is a firm family favourite.
Absolutely, PB will work too! And YAY😊 I am honored and happy to hear you guys love them! Hope you enjoy this one too💕
Oh my gosh, these look dee-lish! I’ve been thinking off and on about buying donut pans for quite some time now and this recipe has finally made me do it, using your Amazon link. 🙂 You mentioned you can pipe or spoon the batter into the pan. Which do you do? If you pipe, what do you use? Also, what do you use to grease the pan? Since it’s a non-stick pan, have you tried to make donuts WITHOUT greasing the pan? Hmm… I’ve asked a lot of questions. Let me add one more, something random. What was the name of your fifth grade teacher? Mine was Mr. Pagano, my favorite teacher of all time. 🙂
Ha okay I’m going to answer this one first and then I’ll get to the next one😊 I have tried not greasing my donut pans and they stick despite being “nonstick” especially in oil-free recipes like this. So I recommend a spray of some kind, coconut or avocado oil spray is my fave. I piped these, faster and cleaner, with a Wilton piping bag (you can find them in the cake decorating section). And I’ve honestly sat here thinking on the fifth grade teacher one for a solid 5 minutes…I HONESTLY DON’T REMEMBER😳😂😂
Happy Saturday to ya, Natalie! Thanks for the recommendations regarding which spray to use and what you use to pipe. Do you use a tip for the Wilton piping bag or just have the batter come straight out of the bag? Funny that you don’t remember your fifth grade teacher. It’s interesting what the mind retains and what it doesn’t. Out of curiosity I tried to recall all of my elementary school teachers. I don’t remember Kindergarten through second grade (Mrs. Kaiser for second grade, maybe?) but I was quite young and we moved from Florida to Western NY (perhaps Minnesota was in the mix too, or that could have just been my preschool years) during that time period (my dad was in the Air Force). I DO recall all the teachers I had at Geraldine J. Mann Elementary School in Niagara Falls, NY. [I was born there (in the city, not at the school!), my mom’s family was there and it’s where we relocated after my Dad retired from the Air Force.] Third grade was Mrs. See. (I remember hearing from some kid that she was the third grade teacher I did NOT want to have. I think she had a reputation for being strict and thus perhaps seen as mean. But she turned out to be fine and all these years later I still remember she told my parents she wished she had a classroom full of students like me. 🙂 ) Fourth grade was Mr. Touma. (As you may expect, kids teasingly called him Mr. Tuna.) Fifth grade, as you know, was Mr. Pagano. And sixth grade was Mr. Teaman. (He used to go into a classroom closet and come back out as a Scottish alter ego, which was quite amusing. Hmm… I can’t recall the name of his alter ego but I seem to remember it was an unusual name. Maybe I’ll have an “Aha!” moment and it will come to me later on.) Not too shabby! As for you, since remembering your fifth grade teacher was a bust, how about telling me the name of your favorite teacher and what grade you were in at the time you had him/her?
Wow you’re memory is much better than mine haha! I actually remember kindergarten through 3rd quite well, but 4th and 5th are a blur…I think because I moved to a new school those years, idk. Favorite would have to be Mrs. Shannon (2nd grade), but I had many wonderful teachers in high school too that I remember fondly😊😊 It is quite interesting how are minds work!
As for the piping bag, nope no tip just snip off the end!
Do you think this Wilton decorating bag (https://www.amazon.com/Wilton-404-304-Professsional-Decorating-16-Inch/dp/B00ADPSPP4/ref=sr_1_1?crid=1EGSIBSKLE6N0&dchild=1&keywords=wilton+reusable+piping+bags&qid=1589666946&sprefix=Wilton+reusable+%2Caps%2C230&sr=8-1) would work? Although how you’d put the batter in without it coming out the bottom… Hmm… Do you use a reusable bag or disposable one for filling your donut pan? I’d rather utilize the former because it’s more environmentally and eventually pocketbook friendly. Is a reusable bag doable with donut batter? If you could be so kind as to send me a link to the kind you use (on Amazon if possible) I’d appreciate it.
Sure, the reusable ones will work too just a little trickier to clean. And to put the batter in I just fold down the top 3-4 inches (keeps it cleaner) and then use a spatula to scoop it in. It doesn’t come out the bottom if you work quick enough 🙂 These are the ones I have: https://www.amazon.com/Wilton-16-Inch-Disposable-Decorating-4-Pack/dp/B07329JDNR/ref=sr_1_4?crid=2GIGG9S4IG0S4&dchild=1&keywords=wilton+decorating+bags+for+frosting&qid=1589732424&sprefix=wilton+decor%2Caps%2C164&sr=8-4
Thanks for the extra information, tips and link. I appreciate it! 🙂
Ooh, I thought of one more question: I usually have oat, cashew and soy milk in my pantry. Do you think any/all of those will be a good sub for almond milk? My husband watched a documentary about the negative environmental impact of almond production awhile back so I usually steer clear of the nut. By the way, I happened to buy organic SunButter at my local food co-op a couple days ago, something I don’t usually have on hand, so that’s one less ingredient I’ll need to purchase to make your yummy donuts. It was meant to be! 😉
Any or all will work! Coconut milk might be too rich, but any of the others will be perfect. And YAY! Absolutely meant to be, I hope you love them let me know what you think😊😊 Happy Friday!
This reply, unlike the one I just made, will NOT be a novel, I swear! 😉 Hee hee! Thanks for the feedback on the non-dairy milks. I’ll use whichever one I happen to have open at the time I make the donuts. This being my first foray into donut making I intend to document the occasion with photos and tag you on Instagram so you can see as well as family and friends. (Well, honestly, since I’m not a frequent baker, yet, and I love taking photos I tend to document everything I bake that way.) I’m already thinking of my second batch of donuts (gotta make the purchase of those donut pans worthwhile, right?!) and since I recently looked through Brandi’s The Vegan 8 cookbook again I think it may very well be her pumpkin chocolate chip donuts. (My two kids love the jumbo pumpkin chocolate chip cookies I sometimes get for them from our local Market of Choice bakery.)
Oh I absolutely adore Brandi’s recipes and book so I think that sounds like the perfect doubling up on donuts plan❤️❤️ Yes please tag me, I can’t wait to see…!
Natalie, I made these today and they are wonderful. I have made many of your recipes and they always turn out perfect. Keep creating!!
★★★★★
YAY!! I am so so happy you loved them Carol, thanks for the kind words💕
Hi Natalie! Okay, I’m officially obsessed with all of your recipes. Everyone LOVES the desserts I’m making! I’m wondering if you have any substitute for SunButter? I don’t have any (I only have peanut and almond butter), but I’m wondering if this is something really different that I should get? Or would peanut or almond butter work similarly? Thank you!
Peanut or almond butter will always work instead! Almond is more neutral in flavor so I prefer it for baking, but PB is great too in many recipes. I personally just find SunButter really delicious, even yummier than PB, so I recommend trying it if you can. And I am soooooo thrilled you are loving the recipes❤️
How do you get the glaze to stay think and colourful? Mine usually becomes see through :/
Hmm even with powdered sugar? If I make a coconut oil glaze they are see through, but with powdered sugar it should be nice and opaque!
Why develop a recipe that makes 8 donuts when donut pans only make 6? Frustrating!
The ingredient amounts were less awkward this way, there are donut pans that make 12 too 🙂
Question! if I make these the night before…. do I keep them in the fridge overnight or room temp is okay?
and will they still taste delicious the next day? so excited to make these!!
They will stay a bit fresher in the fridge, but just one day they will be fine in the fridge or out at room temp. And yes still delicious the next day!
A great baked chocolate doughnut recipe!!! So easy to make! I love that they’re healthy-ish 🙂
★★★★★
I am so happy you loved them Cindy🤗