Baked Raspberry Donuts
Posted Feb 13, 2018, Updated Jun 01, 2024
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These baked raspberry donuts are naturally pink with no food coloring and are bursting with berry flavor! The raspberry glaze is beautiful and delicious!
These baked raspberry donuts are a beautiful, healthy treat! They have a moist crumb and rich berry flavor. Plus, they’re adorably pink without using food coloring – great served with this raspberry smoothie.
These raspberry donuts utilize raspberries in two different forms (freeze-dried and fresh) which results in beautifully pink donuts that are bursting with berry flavor! Plus they’re healthier than your average donut, making them a fun breakfast for special occasions – especially Valentine’s Day.
They are baked and not fried, and they are made with a combination of oats and flour making them a high-fiber breakfast that will keep you full until lunch.
How to Make Baked Raspberry Donuts
These donuts are easy to make, but I took some step-by-step photos for you to show you exactly how it’s done!
First, to ensure both a fun color and a donut that is bursting with raspberry flavor, blend freeze-dried raspberries with the flour and oats.
Since we’re basically creating the “flour” for our recipe, make sure the container of your blender is dry.
Make the Raspberry Puree
Next, make the raspberry puree. This will be used both in the donut and in the glaze. To do this, add raspberries and sugar to the container of a Vitamix (no need to clean it out after making the flour), and blend. You may need to stop, scrape down the sides and then continue blending.
It’s important to blend the raspberry puree for at least 2-3 minutes. Most recipes for puree call for straining to separate the seeds, however you will not need to do this because the Vitamix pulverizes them and makes a silky smooth puree with no straining required.
Make the Raspberry Donut Batter
Once the flour and puree are ready, make the batter. Add the wet ingredients to the container of the Vitamix first and blend until they are combined. Then add the dry ingredients, half at a time, blending after each addition.
Bake
I recommend using a piping bag or a plastic bag with one corner cut off to pipe the donuts into the donut pan. This is much easier than trying to spoon the batter neatly into each well.
Once the batter is piped into the donut pans, bake until the top springs back when lightly pressed.
Cool
Let the donuts cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.
Make the Raspberry Glaze
To make the glaze, whisk the ingredients together in a small bowl and either pipe it onto the donuts or dip the donuts into the glaze. The glaze gets lighter pink as you add more powdered sugar.
If you want a gradient of colors then simply add less powdered sugar, but be aware, if you do not add enough the glaze will not harden and will remain sticky.
Serve
Let the raspberry donuts sit at room temperature or in the refrigerator (faster) until the glaze is hardened. Then serve slightly chilled or room temperature.
Store/Freeze
Store leftover donuts in a single layer in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Raspberry Baked Donuts: Ingredients & Substitutions
- Freeze-dried/fresh raspberries. Freeze-dried and fresh strawberries are a great substitution if you can’t get your hands on reasonably-priced raspberries. However, they don’t yield a pretty color like raspberries do.
- All-purpose flour. To make them gluten-free you can use all-purpose gluten-free flour. Whole wheat pastry flour also works well.
- Old-fashioned oats. An equal amount of oat flour can be used in place of the old-fashioned oats.
- Sugar. I used organic cane sugar in these raspberry donuts. Any granulated sugar should work well.
- Honey. Maple syrup can be used in place of honey, but it will change the flavor a little bit.
- Salted butter. coconut oil, ghee, unsalted butter, vegan butter, etc. are good substitutes.
- Whole milk. almond milk, coconut milk, 2% milk or half and half are good substitutes.
Raspberry Donuts Recipe FAQs
Yes, you can double it you will just need more donut pans or to use the same one multiple times.
These donuts stay fresh in the refrigerator for up to 5 days.
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Baked Raspberry Donuts with a Raspberry Glaze
Ingredients
Raspberry purée:
- 1 ½ cups fresh raspberries (about 1 pint)
- 2 Tablespoons granulated sugar
Raspberry Donuts:
- ¾ cups old-fashioned oats
- ¼ cup all-purpose flour (or all-purpose gluten-free flour)
- ¼ cup freeze-dried raspberries
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 2 Tablespoons salted butter (or coconut oil), melted
- 2 Tablespoons honey
- ¼ cup whole milk (or almond milk)
- ¼ cup raspberry puree
- 1 teaspoon pure vanilla extract
- 1 egg
Glaze:
- 2 Tablespoons raspberry puree
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
Make the Dry Mixture
- Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.
- Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.
- Transfer the dry mixture to a medium bowl.
- Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.
Make the Raspberry Purée
- Blend 1 ½ cups of raspberries with 2 Tablespoons granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.
- Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.
Make the Donuts
- Add the melted butter, honey, milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).
- Add the dry ingredients to the wet ingredients in the blending container and blend until combined.
- Add the egg and blend until the batter is smooth.
- Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.
Bake & Cool
- Bake for 15 minutes or until the top is set and the sides are slightly browned.
- Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.
Make the Raspberry Glaze
- While the donuts are baking, mix 2 Tablespoons of raspberry purée with 1 cup of powdered sugar. Whisk until combined and there are no lumps.
Assemble
- Once the donuts are cooled, spoon about 1-2 Tablespoons of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).
- Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating.
Video
Notes
- Freeze-dried/fresh raspberries. Freeze-dried and fresh strawberries are a great substitution if you can’t get your hands on reasonably-priced raspberries. However, they don’t yield a pretty color like raspberries do.
- All-purpose flour. To make them gluten-free you can use all-purpose gluten-free flour. Whole wheat pastry flour also works well.
- Old-fashioned oats. An equal amount of oat flour can be used in place of the old-fashioned oats.
- Sugar. I used organic cane sugar in these raspberry donuts. Any granulated sugar should work well.
- Honey. Maple syrup can be used in place of honey, but it will change the flavor a little bit.
- Salted butter. coconut oil, ghee, unsalted butter, vegan butter, etc. are good substitutes.
- Whole milk. almond milk, coconut milk, 2% milk or half and half are good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have any freeze dried fruit, is there something else I can substitute it for?
You are unreal. I haven’t tried them yet, but these look amazing.
Hello! Can’t wait to try these! Can I use frozen raspberries?
Yes but I would thaw them first!
This was my first time making donuts and found these to be quite delicious and easy to make. The only thing I would suggest, that I didn’t see mentioned in the recipe, is to thoroughly strain the puree to remove the seeds. You definitely don’t want raspberry or strawberry seeds in the glaze. Next time I would do this before adding the puree to the batter as well. I was able to make 6 regular size and 6 tiny donuts with this recipe.
If you use a high-powered blender the seeds are undetectable! But if not, straining is a good choice!
I don’t typically write reviews but was blown away by these! I had two toddler sous chefs helping and they devoured the results. We did have a few alterations as on Valentine’s Eve when I found the recipe, we only had freeze dried blueberries in the panty. No Vitamix either but I used a combination of our food processor and immersion blender for different parts, I do think the result was a bit more grainy because of that. They came out super moist and could easily still be a treat without the glaze. Thanks for a yummy treat!!!
Thank you Erin! I’m so glad you enjoyed them! If you only knew how overrun my house was with donuts for months while I tested this recipe to get it just right! 😉
This looks amazing! How far in advance can I make and refrigerate the batter or will the rising agents not like that?
Beautiful and healthy, wow I can not wait to try these. Keep the donut recipes coming please, they are so fun to make and impress my company when they come for a visit. Can you please source the lovely copper cooling racks, thanks!!
Here is a link to the copper cooling rack I have from Williams Sonoma: https://rstyle.me/+iDVPnSwNn4WxMRDon2u90g
And a similar one on amazon: https://amzn.to/2HcaAAr
Hello and thanks for sharing your recepies
Can I use any other fruit instead of rosberry?
Yes! You can use strawberries!
Please help, idk if I misunderstood but the replacement for the freeze dried raspberries for the actual doughnut cant be fresh raspberries? Sorry for the obvious question
THANK YOU SO MUCH FOR SHARING ^_^
These were DELICIOUS. I didn’t have freeze dried raspberries, so the batter was more purple. I used my BlendTec for the first batch and my food processor for the batter on my second batch.
These were definitely a huge hit. Can’t wait to make them again.
Thank you Chelsea!!
This raspberry glaze is PERFECT! Honestly, just the perfect thickness and sweetness (like a real bakery glaze!). I needed to find a glaze for a pound cake I was making and this was just what I needed! Now I have a new go-to glaze recipe to use for everything down the road- thank you!