Baked Raspberry Donuts

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

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 215kcal

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 I used unsweetened almond milk
1/4 cup raspberries fresh or frozen

Glaze

2 cups powdered sugar
1 teaspoon vanilla extract
1-3 tablespoon milk as needed

Instructions

Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray, then set it aside.
Sift your flour into a large mixing bowl. Add the agave nectar, coconut oil, and milk, 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 them 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

Tips: See my recipe tips for making the best donuts.
Frozen raspberries: Thaw them completely then pat dry.
Leftovers: Keep at room temperature for two days or in the fridge for one week. You can freeze them for up to 3 months.

Nutrition