Baked 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!

Course Breakfast, Dessert

Cuisine American

Prep Time 5

Cook Time 15

Servings Donuts

Calories 80kcal

Author Arman Liew

Ingredients

2 1/2 cups self-rising flour
1/2 cup agave nectar can substitute for pure maple syrup
1/4 cup coconut oil
1 cup milk of choice
1/4 cup raspberries

Glaze

2 cups powdered sugar
1 teaspoon vanilla extract
1-3 tablespoon milk * See notes

Instructions

Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the raspberries, and mix until a thick dough remains. Fold through the raspberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Make the glaze. Add 1 tablespoon of the milk and vanilla extract to the powdered sugar and mix well. Slowly add more milk, one teaspoon at a time, until a glaze remains.
Once cool, drizzle each donut in glaze.

Notes

TO STORE: You can keep leftover donuts at room temperature for up to 2 days. To keep them fresher for longer, keep 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.

Nutrition