Vegan Blueberry Cake Donuts
Indulge in these irresistible Vegan Blueberry Cake Donuts, a delightful treat that's as wholesome as it is delicious! Made with simple, plant-based ingredients like almond milk "buttermilk," pure maple syrup, and fresh blueberries, these baked donuts deliver the perfect balance of soft, tender crumb and bursts of juicy, fruity flavor. Lightly spiced with a hint of cinnamon and topped with a glossy, dairy-free glaze, they’re an elegant yet easy option for breakfast, brunch, or a sweet snack. Ready in just 30 minutes, this recipe is ideal for anyone craving a healthier alternative to fried donuts without sacrificing taste. Whether you’re vegan or simply love blueberries, these donuts will impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup coconut oil, melted
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 0.5 cup powdered sugar
- 2 tablespoons non-dairy milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with coconut oil or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a small bowl or measuring cup, combine the almond milk and apple cider vinegar. Let it sit for a minute to curdle, forming a vegan 'buttermilk'.
Add the melted coconut oil, pure maple syrup, and vanilla extract to the 'buttermilk' mixture and stir until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the batter.
Gently fold in the blueberries, keeping them whole for bursts of flavor in every bite.
Transfer the batter into a piping bag or use a spoon to fill the donut pan molds approximately 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into a donut comes out clean.
Once done, remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.
For the glaze, combine the powdered sugar and non-dairy milk in a small bowl. Stir until smooth and well combined.
Once the donuts are cool, dip the tops into the glaze or drizzle the glaze over the donuts.
Let the glaze set for a few minutes before serving. Enjoy your vegan blueberry cake donuts!
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.4 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
