Soft & fluffy oil-free baked Vegan Raspberry Donuts with sweet, pretty in pink glaze. Infused with sweet raspberry flavour & so delicious!
105 g | 1 cup, measured while still frozen defrosted frozen raspberries
150 g | 1 very full cup spooned in and not scooped, then brushed off with the back of a knife sieved all purpose flour
100 g | ½ cup sugar paler varieties are best otherwise they will affect the pink colour - I used organic cane sugar
1¼ teaspoon baking powder MUST be aluminum free - if you don't have aluminum free baking powder your donuts could turn blue
⅛ teaspoon baking soda
¼ teaspoon salt
60 mls | ¼ cup + 2 tablespoons light coconut milk from a can and shaken well
1½ teaspoons apple cider vinegar can sub this for lemon juice
1 teaspoon vanilla extract
For the glaze
180 g | 1 cup natural powdered sugar
5 teaspoons light coconut milk
a few drops of leftover raspberry juice
Preheat oven to 350°F and prepare a 6 hole donut pan. Grease it if necessary.
Take your defrosted raspberries and put them in a sieve over a bowl, liquid as well. Push the raspberries through the sieve with the back of a spoon. Keep going until all the liquid has passed through the sieve and what's left looks dryish. Put the seedy bits in a small bowl and set aside as you might need them later.