Baked blueberry donuts with a refined sugar-free lemon glaze. These blueberry donuts are vegan (dairy-free, egg-free), gluten-free, low in fat, healthy and yummy!
Baked Vegan Blueberry Donuts
Yesterday was “National Doughnut Day” and that’s why I made these baked blueberry donuts with a sugar-free lemon icing which is also keto friendly. I mean you can never have enough donuts in your life, right, but when it’s “National Doughnut Day” you actually have an excuse to make and to eat donuts. And let me tell you, these vegan blueberry donuts are so good, that’s why I will make them again very soon and I don’t care if it’s “National Doughnut Day” or not lol.
Oven Baked, Not Deep Fried
These vegan donuts will be a hit when you make them for your family or friends. Actually, I never met a person who doesn’t like blueberry donuts. And because these donuts are baked and not deep fried they are a quite healthy vegan dessert. Of course, eating plain blueberries is healthier but we are talking about donuts! Compared to store-bought donuts, these baked blueberry donuts are super healthy.
They neither contain butter, eggs, gluten, nor dairy! You can even make the glaze refined sugar-free. I used Erythritol which is refined sugar-free, keto friendly and has zero calories. To learn more about Erythritol read my Vegan gluten-free carrot cake blog post.
Easy to make baked blueberry donuts
It didn’t take more than 15 minutes to prepare these vegan blueberry donuts. Also, they only need to be in the oven for 12 to 15 minutes. So when you start making them now, you could enjoy them in about 30 minutes.
Healthy baked blueberry donuts
As I already mentioned before, these baked blueberry donuts are much healthier than store-bought donuts as they aren’t deep fried. I added lots of blueberries, not only because I love them, but they are also very healthy.
Did you know that blueberries are one of the healthiest berries which can even prevent cancer? I have seen a couple of documentaries about how beneficial berries are for our health, so I like to eat them as often as possible. And no, I don’t only eat them in the form of donuts, muffins or cakes but if I can add them to a delicious dessert, why shouldn’t I?
Since Blackberries have even more antioxidants than blueberries I might make baked blackberry donuts in the future. To learn more about the health benefits of blueberries, check out this article.
You Should Make These Blueberry Doughnuts Because They Are:
- Refined sugar-free (when you use Erythritol for the glaze)
- Done in 30 minutes
- Easy to make
How To Make Baked Blueberry Donuts?
It’s very easy to make these blueberry donuts (see recipe below) and I hope you will give them a try! Feel free to comment below, and tag me in your Instagram or Facebook post with @elavegan and #elavegan as I love to see your recreations. And for more blueberry recipes, make sure to check out the following recipes:
- Oven Baked Blueberry Sheet Pan Pancakes
- Blueberry Cream Pie
- Raw Vegan Blueberry Cheesecake
- Blueberry Banana Bread
Baked blueberry donuts
For the donuts:
- Preheat the oven to 190 °C (370 °F) and lightly grease a donut mold with oil.
- Process the shredded coconut in an electric coffee/spice grinder or blender for 10-20 seconds and transfer the mixture to a bowl.
- Add all remaining dry ingredients to the same bowl.
- Process all wet ingredients (except the blueberries!) in a food processor or blender and pour the mixture into the bowl of dry ingredients.
- Stir with a whisk until just combined (don't overmix). The batter should form some bubbles because the baking soda will react with the lemon/lime juice.
- Fold in the blueberries and spoon the batter into your donut mold. Bake in the oven for 12 to 15 minutes and let the donuts cool.
For the lemon glaze:
- Process the Erythritol or sugar in a coffee/spice grinder until it's very fine, like icing sugar, and add it to a small bowl. Pour in the coconut milk and lemon juice and whisk. If the glaze is too thick, add more milk or lemon juice. If it's too thin, add more powdered Erythritol/sugar.
- Glaze the donuts with the frosting and enjoy!
- Rice flour: Regular flour will work as well.
- Coconut: You can use 42 grams of almond flour instead.
- Glaze: Use 1 tbsp milk for a thick glaze or 2 tbsp for a runny glaze.
- The recipe makes 6 donuts. Nutrition facts are for one donut.
Nutrition information is an estimate and has been calculated automatically
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