These Raspberry Baked Donuts with Raspberry Glaze are naturally pink with no food coloring and are bursting with berry flavor! They are super easy to make and are dairy-free with a gluten-free option! 

This post is sponsored by my friends at Vitamix! As always, all opinions are my own!  

Happy Valentine’s Day {tomorrow}!  What better way to celebrate the day of love than with pink donuts?! These Raspberry Baked Donuts are a perfectly festive, healthier treat that are adorably pink with zero food coloring!

Thats right! 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 great holiday breakfast!

 How to make Raspberry Baked Donuts 

These donuts are super 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!

1. Blend the dry ingredients first!

Since we’re basically creating the “flour” for our recipe, it’s important to use a dry blending container! See how all of those ingredients make this pink flour to use in our donuts?! SO fun!

2. Make the Raspberry puree. 

Next, make the raspberry puree. This will be used both in the donut and in the glaze. Simply add raspberries and sugar to the container of the Vitamix (no need to clean it out after making the flour), and blend away! You may need to stop, scrape down the sides and then continue blending!

3. Blend the puree. 

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!

4. Putting it together. 

he 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.

5. Piping 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)!

 6. Lastly, use a Vitamix.

This should really go without saying, but no other blender will do! If you’ve hung out with me for like two minutes then you know I love my Vitamix!

Starting tomorrow you can get a certified reconditioned Vitamix 780 for just $299.95 plus FREE standard shipping {that’s $100 off}! I really enjoyed blending with this model…and am in love with the touch screen! So treat yo self this Valentine’s Day with a new blender! Trust me, you will be SO glad you did!

See how these Baked Raspberry Donuts come out the sweetest shade of natural pink? All thanks to the pulverizing power of my favorite kitchen tool!

Seriously though, these beauties did not come without lots and lots of recipe testing. I am not joking when I say I made nine batches of donuts in 24 hours in my kitchen to get these just right. If you follow me on Instagram then you know what I’m talking about! 😉 Some came out beautifully pink but had a funky texture, while others tasted delicious but looked gray!

The winning batch is absolute perfection! 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!

7.   Make the raspberry glaze 

Ok, I tried LOTS of different glaze combinations, and the final ratio in the recipe is by far the best choice (and results in that pretty pink glaze pictured below). The glaze gets lighter the more powdered sugar you add.

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: Substitutions

Like I said above, I literally made 9 batches of these donuts in 24 hours trying to get them just right. So, I have landed on what I feel like is the perfect recipe! However, here are a few notes on possible 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 do NOT yield a pretty color like raspberries do!
• All-purpose flour. I tried so. many. flour combinations in this recipe and finally landed on this one. I think they need a little bit of regular flour to get the perfect donut texture. To make them gluten-free you can use all-purpose gluten-free flour. Whole wheat pastry flour would also work well too!
• 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 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!

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Print Pin

5 from 5 votes

Raspberry Baked Donuts with a Raspberry Glaze

These Raspberry Baked Donuts with Raspberry Glaze are naturally pink with no food coloring and are bursting with berry flavor! They are super easy to make and are dairy-free with a gluten-free option! #vitamix #donuts #baked #raspberry #pink #raspberries #raspberry #breakfast 

Course Breakfast

Cuisine American

Keyword baked donuts, gluten-free donuts, healthy baked donuts, healthy donuts

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 donuts

Calories 134.3kcal

Author Laura

Ingredients

Raspberry purée:

• 1 ½ cups fresh raspberries
• 2 TBS sugar

Raspberry Donuts:

• ¾ cups old fashioned oats
• ¼ cup all-purpose flour or all-purpose gluten-free flour
• ¼ cup freeze-dried raspberries
• 1/4 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/2 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

US Customary - Metric

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!

Nutrition

Serving: 1donut | Calories: 134.3kcal | Carbohydrates: 21g | Protein: 2.4g | Fat: 5g | Potassium: 57.2mg | Fiber: 2.5g | Sugar: 11.6g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 0.7mg

Well that’s all she wrote! I hope you enjoy these donuts and have an amazing Valentine’s Day tomorrow!