Berry Baked Donuts

Berries are super foods. There’s no doubt about it. And although we know berries are good for us, I secretly wonder if their health benefits can extend to that of a donut. It sure seems possible. But, of course, I know we don’t eat donuts for the health benefits they provide. Sometimes you just want to bite into a donut and bask in the glory of it. That’s why I made these Berry Baked Donuts. All the pleasure and only half the guilt!

Berry Baked Donuts - so good to eat...any time of day!

I’m sorry.

Those are the two words I must repeat most often in a day. I find ways to incorporate them into most every discussion. “I’m sorry you spilled your coffee on your favorite blouse.”

What in the world do I have to be sorry about there? I have no idea, but say the words without thinking.

Baked Berry Donuts fresh from the oven

I’m sorry traffic was backed up and made you late for dinner. Again, what exactly did I have to do with the 3-car pile-up that caused rush-hour to take a 2-hour delay?

My hubby says I have an empathy problem. I’m sure he’s right.

But here I am…apologizing again.

Raspberries and Blueberries combine to make these the perfectly healthy donuts!

I’m sorry that I have to preface each recipe with some explanation of how healthy it may or may not be. But, to be completely honest, I really can’t stop myself. It’s a topic I ponder a lot. In fact, it’s a source of inspiration that sends me running to the kitchen like a toddler to the bathroom doing a dance hoping she makes it in time.

My health-seeking muse is what caused me to even think about putting berries in a donut in the first place. So, that means in some ways…I’m not really sorry at all. In fact, I’m really glad I did it!

Raspberries make a perfect addition to your morning donut!

Here’s to incorporating a little bit of health into every recipe, and enjoying it all the same!

 

Berry Baked Donuts

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seed
  • 3 tablespoons corn starch
  • 4 tablespoons water
  • 2 tablespoons dairy-free margarine or coconut oil, melted
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1 teaspoon vanilla
  • Sweet Vanilla Icing (see recipe below)

Directions

  1. Heat your oven to 400F. Prepare your donut pan by spraying with vegetable spray.
  2. In a medium-sized bowl, combine the dry ingredients and stir to combine.
  3. In a separate bowl, combine the soy milk, apple cider vinegar, flax meal, corn starch, water, and melted margarine. Stir to combine and set aside to let the ingredients get better acquainted.
  4. In yet another separate bowl, combine the blueberries and raspberries. Use a fork to gently mash them. I like to break down the fruit to spread it out more across the donut, but still leave bits of the fruit to be recognizable in the donuts.
  5. Pour the soy milk mixture into the flour mixture and stir until just combined. Add the fruit bits and vanilla and stir a couple of times to mix it throughout the batter.
  6. Spoon the batter into your prepared pan and bake for 9 – 12 minutes until the donuts have risen and have turned a nice golden color. When they’re ready, remove from the oven and place on a rack to cool.
  7. Feel free to eat these as is, but if you’d like, you can drizzle with some Sweet Vanilla Icing.

Yield: 9 donuts

 

Sweet Vanilla Icing

Ingredients

  • 1 tablespoon dairy-free margarine or coconut oil, melted
  • 1 cup powdered sugar
  • 2 – 3 tablespoons soy milk

Directions

  1. Combine the melted margarine with the powdered sugar and stir until the margarine is incorporated throughout the sugar.
  2. Add soy milk, one tablespoon at a time until you arrive at the desired consistency. As you can tell from my photos, I was going for a thin coating and I put that on while the donuts were good and warm. It reminded me of the sweet, runny icing my mom would sometimes pour over homemade baked goods when I was a child.

Enjoy!

Posted 1 year ago by Marly on Tuesday, May 14th, 2013 · Permalink

16 Responses to Berry Baked Donuts

  1. Gotta try these asap!!! Need to get a donut pan first!

  2. Definitely no need to apologize for these!! :) And I love that they’re on the healthier side!

  3. Oh my goodness! This recipe looks incredible and I want to lick the screen looking at your photos! They are stunning. Are you a trained photographer, or did you just learn along the the way? I found you via Finding Vegan and will be following you from now on. I think I shall have to make this recipe for a weekend treat – will frozen berries be okay?

    • Thanks, Andrea! So glad you liked this recipe. I have never tried frozen blueberries in a cookie before. I’m not certain that would work very well. I bought the dried blueberries at Coscto, but now they sell them even at the grocery store. I think it might be worth a quick trip to your local grocer to see if they have them. It’s well worth the effort!

  4. PS. Am going to have to share this recipe on my Facebook page! It’s here if you want to take a look: https://www.facebook.com/ChocolateAndBeyond

  5. Yay I just got a donut pan for my birthday so can’t wait to try these. They look beautiful and very delicious :)

    • I love my donut pan! It’s the only way to eat donuts…if you ask me! Which I know you didn’t, but just supposing you did? That’s how’d I’d answer…

  6. A healthy donut and then such a pretty one, why not right? One thing is sure that they won’t survive 5 minutes here. ;) Thanks for sharing!

    • Those donuts wouldn’t stand a chance if the two of us were together!

  7. I really wish I was having this for breakfast right now!

  8. I will just say: wow.

  9. How many doughnuts does this make? I have a regular doughnut pan. I am making these for work Tuesday. Thanks!

    • Hi Bethany – Thanks for your comment. As a result I added a “yield” note above. This recipe made 9 donuts which was kind of unfortunate since my donut pan can make 6 donuts. That left the second batch only half full. But the size of these donuts were just right so I didn’t want to make them any smaller to spread out the dough over more spots left in the pan. I hope your workmates appreciate what a great person you are to work with – bringing in vegan donuts and all!

  10. They look wonderful! I love the big hunks of berries! Pinned! And thanks for pinning so many of my recipes. You are so sweet and such a team player and so supportive of other bloggers – so nice to see :) Thank you, Marly!