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're adorably pink without using food coloring.
These beauties 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 have a perfect crumb and are bursting with sweet berry flavor! These Baked Raspberry Donuts are healthier than your average donut too! Obviously 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.
Blend the dry ingredients first
Since we're basically creating the "flour" for our recipe, it's important to use a dry blending container.
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!
Finish the raspberry donut batter
The final step is making the donut batter. To do this be sure to 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.
Pipe the batter
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 (trust me, I tried both methods)!
Bake & Cool
Once the batter is piped into the donut pans, bake until the top springs back when lightly pressed. Let the donuts cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.
See how these baked raspberry donuts are the sweetest shade of natural pink?
Make the raspberry glaze
Just 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.
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.
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.
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 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 2 TBS coconut oil (or butter), melted
- 2 TBS honey
- ¼ cup almond milk
- ¼ cup raspberry puree
- 1 tsp pure vanilla extract
- 1 egg
Glaze:
- 2 TBS raspberry puree
- 1 cup powdered sugar
Instructions
Dry mixture:
- Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
- 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.
- Rinse the container of your Vitamix and proceed to the next step.
Raspberry Purée:
- Blend 1 ½ cups of raspberries with 2 TBS 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.
Making the donuts:
- Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).
- Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined
- Add the other half of the dry ingredients and blend until the mixture is homogenous.
- 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 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 glaze:
- While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.
- Once the donuts are cooled, spoon about 1-2 TBS 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
Ingredient 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.
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.Nutrition
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HS
You are unreal. I haven't tried them yet, but these look amazing.
Joclyn N Cacaccio
Hello! Can't wait to try these! Can I use frozen raspberries?
Laura
Yes but I would thaw them first!
Leanne
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.
Laura
If you use a high-powered blender the seeds are undetectable! But if not, straining is a good choice!