Embark on a culinary journey of vegan decadence with the tantalizing Vegan Blueberry Baked Donuts. Crafted by the culinary expertise of Carine Claudepierre, this recipe is not merely a confluence of ingredients but an artful balance of flavors, textures, and health-conscious choices. The amalgamation of all-purpose flour, almond milk, and pure maple syrup forms the foundation of these delectable treats, ensuring a moist and tender crumb that is a testament to the magic of plant-based baking. Melted coconut oil contributes a subtle richness, elevating the overall experience, while a touch of apple cider vinegar imparts a delicate tanginess, enhancing the complexity of flavors.
The star of this culinary spectacle is undoubtedly the incorporation of vibrant blueberries, imparting not only a burst of color but also a juicy sweetness that punctuates each bite. The donuts are baked to golden perfection, achieving a delicate balance between a satisfying chewiness and a satisfyingly crisp exterior. The icing on the proverbial cake, or in this case, donut, is the luscious glaze that crowns each creation. A simple blend of icing sugar and almond milk creates a velvety coating, providing the perfect backdrop for the optional addition of spirulina powder, turning the glaze into a mesmerizing shade of blue.
These vegan blueberry donuts are more than just a delightful treat for the taste buds; they represent a celebration of conscientious choices in plant-based living. Whether savored as a luxurious breakfast option or relished as a guilt-free dessert, each bite is a testament to the fact that ethical eating can be a symphony of flavors and textures, leaving both the palate and the soul satiated. Indulge in this culinary masterpiece and discover the joy of compassionate and delicious living.
Vegan Blueberry Donuts
An easy vegan baked donuts recipe with blueberries.
Prep Time10minutes mins
Cook Time12minutes mins
Total Time22minutes mins
Course: Breakfast, Dessert
Keyword: vegan baked donuts, vegan blueberry donuts, vegan donuts recipe
Servings: 6 donuts
Author: Carine Claudepierre
- 1 ¼ cup All-Purpose Flour Learn how to measure flour
- ⅓ cup Maple Syrup
- ¼ cup Melted Coconut Oil
- ½ cup Almond Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Apple Cider Vinegar
- 1 teaspoon Baking Powder
- ½ cup Blueberries
- 1 ½ cup Icing Sugar
- 2-3 tablespoons Almond Milk
- ½ teaspoon Spirulina Powder for blue color, optional
- Preheat oven to 350°F (180°C). Grease a 6-hole donut pan with coconut oil. Set aside.
- In a large mixing bowl, add all the dry ingredients: flour, baking powder. Stir and set aside.
- In another large mixing bowl, whisk maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.
- Stir the dry ingredients into the liquid ingredients until the batter is well combined.
- Fold in blueberries and fill the donut mold with the batter up to 3/4 of their level.
- Bake for 12-14 minutes or until the donuts are golden brown and a pick inserted in the center comes out clean.
- Set aside on a cooling rack before glazing.
- When the donuts have reached room temperature, prepare the glazing.
- In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
- Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
- Place donuts back onto the cooling rack and repeat until all donuts are glazed.
- Finally, pop the donuts in the fridge for 30 minutes to harden the glazing.
Serving: 1donut (with glaze) | Calories: 352kcal | Carbohydrates: 64g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 83mg | Fiber: 1g | Sugar: 41g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg | Magnesium: 11mg | Phosphorus: 45mg | Zinc: 1mg