Raspberry Donuts

These raspberry donuts are fluffy, cakey, and full of tart yet sweet raspberry flavor. What’s even better is they come together in minutes with simple ingredients. No deep frying needed!

I know I shouldn’t play favorites, but donuts have got to be my favorite breakfast sweet treat. Ever since I learned how easy it is to make healthy donuts at home, I’ve been on a mission to recreate my favorites, like powdered donuts, mochi donuts, and now raspberry donuts. 

This raspberry donut recipe is deceptively simple to make and yields the perfect donut that’s slightly crisp on the outside and pillowy on the inside. The sugar glaze on top adds the perfect finishing touch and complements the tangy flavor of the raspberries. 

Table of Contents

1. Why you’ll love this recipe
2. Ingredients needed
3. How to make raspberry donuts
4. Recipe tips and variations
5. Storage instructions
6. Frequently asked questions
7. More donut recipes to try
8. Baked Raspberry Donuts (Recipe Card)

Why you’ll love this recipe

• Ready in 20 minutes. From start to finish, it’ll only take 20 minutes to make a dozen donuts, and most of that time is spent letting them bake in the oven. 
• No frying. I love beignets as much as the next person, but I don’t always feel like cleaning up a big pot of hot oil. That’s when I turn to baked donuts with minimal cleanup. 
• Fresh raspberry flavor. The raspberries’ sweet and tart flavor balances the donuts’ natural sweetness perfectly. 
• Naturally vegan. I don’t use any dairy or eggs in this recipe, so they’re 100% vegan-friendly. 

I love how foolproof this recipe is. There are zero complicated ingredients, and since there’s no yeast, that means you don’t even have to wait for the dough to rise!

Ingredients needed

Aside from raspberries, the rest of the ingredients for these donuts are simple baking staples you likely already have on hand. Here’s what you’ll need for the donuts:

• Flour. I highly recommend using sifted self-rising flour since it will have baking powder and salt already added to it. 
• Agave nectar. Adds sweetness to the donuts and keeps them moist. You can also use maple syrup if you prefer. 
• Coconut oil. For texture and to give the donuts a tender crumb. Use refined coconut oil for zero coconut flavor. 
• Milk. I used unsweetened almond milk. 
• Raspberries. Fresh or frozen raspberries will work. If using frozen raspberries, let them thaw and remove the excess liquid before using. 

For the sugar glaze:

• Powdered sugar. The bulk of our glaze. 
• Vanilla extract. To add a subtle vanilla flavor. 
• Milk. Just enough to thin out the glaze to your desired consistency. 

Find the printable recipe with measurements below.

How to make raspberry donuts

Step 1- Prep work. Preheat the oven to 350F/180C. Coat a 12-count donut pan with cooking spray. 

Step 2- Make the dough. Sift your flour into a large mixing bowl. Add the remaining ingredients (minus the raspberries) and mix until a thick dough remains. Carefully fold in the raspberries. 

Step 3- Pipe the donuts. Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe the batter into the prepared pan. Lightly wet your hands and shape into the donut cavities. 

Step 4- Bake. Bake the donuts for 12-15 minutes or until a toothpick inserted comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 

Step 5- Make the glaze. While the donuts are cooling, combine the powdered sugar, vanilla, and 1 tablespoon of milk in a small bowl. Slowly add more milk, 1 teaspoon at a time, until a thin glaze remains. 

Step 6- Glaze. Once the donuts are cool, drizzle each donut with the glaze. 

Recipe tips and variations

• Avoid overmixing. My #1 tip for baking is to be careful not to overmix the dough. The more you mix, the more gluten will develop, and the donuts will become dense and tough. 
• Don’t overfill. The donuts will rise as they bake, so leave some room at the top of the donut pan so they don’t overflow. 
• Reserve raspberries for the top. Similar to blueberry donuts, I like to reserve some raspberries to add on top for an extra finishing touch. 
• Make a pink glaze. This works especially well if you’re using frozen raspberries. Set some aside, strain over a small bowl, and whisk the liquid into the powdered sugar. If you’re using fresh raspberries, microwave them for 5-10 seconds, then strain and whisk. 
• No donut pan? No problem! You can use a muffin tin instead. Simply follow the directions, but fill each muffin tin ¾ to the top. If you want the donut shape, use a small circle cookie cutter to cut out the center of each donut. 

Storage instructions

To store: You can keep leftover donuts at room temperature for up to 2 days. If you want to keep them fresher for longer, place them in an airtight container in the fridge for up to 1 week. 

To freeze: Wrap each donut in parchment paper and place them in a freezer-safe bag. Freeze the donuts for up to 3 months. Allow the donuts to thaw overnight. 

Frequently asked questions

More donut recipes to try

• Donut holes– Let’s be the honest, they’re the best part of donuts!
• Air fryer donuts– The ultimate air fryer donut recipe, made with 3 ingredients and no yeast needed.
• Protein donuts– Sneak in your protein with these decadent, fudgy donuts. 
• Breakfast donuts– My family’s favorite way to start the day. 
• Krispy Kreme donuts– The best copycat version of classic Krispy Kreme donuts.