Baked Blackberry Donuts (vegan and gluten free)

These blackberry doughnuts are easy to make and taste & smell like authentic doughnuts. They are baked, not fried and perfectly fluffy, packed with citrus flavor and bursting with blackberries and covered in a tart glaze. I was originally craving Blueberry Cake donuts…which were my favorite from the donut shop. BUT, then I remembered that I used up all our blueberries in a fruit salad . Well …. blackberries to the rescue!

And oh my goodness! If they had these lemony Blackberry Donuts at a shop nearby, they would sell out in a heart beat. Who cares that they are vegan and gluten-free….no one would even taste the difference! These donuts were amazing.

BAKED BLACKBERRY DONUTS (VEGAN AND GLUTESN FREE)

Prep Time: 5
Cook Time: 10
Total Time: 20
Yield: 6–7 1x

INGREDIENTS
Blackberry Donuts

• 1/4 cup vegan butter, melted & cooled
• 1/3 cup granulated sugar
• 3 tablespoons aquafaba
• zest of 1 lemon
• 1 teaspoon lemon extract
• 1/3 cup unsweetened flax milk (or dairy free milk of choice) We used Good Karma Flax Milk
• 1 teaspoon vinegar (white or apple cider)
• 1 cup Bob’s 1-1 gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries (gently diced or use blueberries)

For Glaze

• 1 cups confectioners’ sugar
• 1/2 tablespoon unsalted vegan butter, melted
• 1 tablespoon lemon zest
• pinch of salt
• 4–5 tablespoons fresh lemon juice

INSTRUCTIONS
Make the donuts:

• Preheat oven to 375°. Lightly spray a 6-cavity donut pan with nonstick cooking spray.
• In a small bowl, add milk and vinegar then set aside to curdle.
• In a large bowl, whisk the cooled butter, and sugar together until combined. Add the aquafaba, lemon zest and lemon extract and whisk until well combined then whisk in “buttermilk”.
• In a separate bowl, whisk together the flours, baking powder, and salt. Add flour mixture into the wet ingredients, and stir just until combined. Gently fold in the blackberries.
• Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
• Bake for 8-10 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the lemon glaze. 

Make the Glaze:

• In a medium bowl combine the confectioners’ sugar, butter, lemon zest, and salt. Whisk in enough lemon juice to create a smooth glaze.

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