lemon raspberry baked donuts

with a white chocolate glaze

GLUTEN FREE | Refined SUGAR FREE

simply sweetened lemon raspberry baked donuts!

Who doesn’t love a fresh, warm and fluffy donut from time to time?!

Personally, it’s a very rare occasion for me to go out and buy donuts as a treat because most of them are loaded with sugar and tend to come with a serious energy crash afterwards. Well, that definitely can’t be said for these!

This recipe for lemon raspberry baked donuts is sweetened with pure maple syrup, fresh raspberries, has a slight lemon-y tang and is glazed with my favorite vegan, stevia sweetened white chocolate! Need I say more?!

Take these colorful donuts with you on the run to work, enjoy them as a midday snack or as a post-dinner sweet treat!

recommended equipment

Donut Baking Molds: There are several good donut pan molds that are fairly priced and very easy to use. Some good options would be this Wilton Metal Donut Baking Pan or these Non-stick Silicon Donuts Molds that I personally used for these!

THE RECIPE

Yields 8-10 donuts

prep time: 15 minutes // bake time: 15 minutes

total time: 30 minutes

ingredients:

For the donuts:

1 cup gluten free oat flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup pure maple syrup
1/4 cup unsweetened greek yogurt, room temperature
1 egg
1/4 cup coconut milk, room temperature
2 tablespoons lemon zest
2 tablespoons coconut oil, melted
3/4 cup fresh raspberries, roughly chopped

For the glaze:

1/2 cup white chocolate chips (I used this vegan, stevia sweetened brand)
2 tablespoons coconut oil, melted

method:

Preheat your oven to 350F/180C degrees and grease your donut baking pans with coconut oil or an alternative non-stick option.
In a medium sized bowl, mix together the oat flour, coconut flour, baking powder and sea salt.
To a separate medium-sized bowl, whisk together the maple syrup, greek yogurt, egg, coconut milk, lemon zest and coconut oil. (Try to whisk together quickly after adding the coconut oil to prevent it from re-solidifying.)
Add the dry ingredients into the wet ingredients and mix together thoroughly until fully combined.
Slowly fold in the roughly chopped raspberries.
Using a spoon, carefully fill each donut mold with batter until it is almost fully to the top. Alternatively, you can use a piping bag or a small sandwich bag with one corner cut off to fill the donut molds with the batter.
Place baking pans into the oven and bake for 15 minutes. Set aside to fully cool before glazing.
For the glaze, add white chocolate chips and melted coconut oil into a small, microwave-safe bowl. Microwave on high in 15-second intervals, stirring in between each, until the chocolate is completely smooth.
Glaze the donuts by either drizzling the white chocolate mixture over the top or dipping each donut face-down into the glaze. Set aside to harden for 30 minutes.