Berry Burst Donuts combine a berry fresh flavor with a moist cake-like texture. So tender and delicious you’ll never guess this traditional treat is oil-free, gluten-free, plant-based, and refined sugar-free!
Nutrient Rich Flours
Most white flour is devoid of any true nutritional value. One of the many benefits of using a variety of gluten-free flours is the compliment of nutrients they provide. Who wouldn’t like donuts that are good for you?!
By combining sorghum flour, almond flour, and gluten-free oat flour these donuts each contain almost 5 grams of plant-based protein! Combined with a rich amount of iron and fiber they will satisfy your taste buds and fill your belly.
Berry Burst Donuts – Dry Ingredients
Berry Burst Donuts – Wet Ingredients
Berry Burst Donuts – Adding Chopped Raspberries
Refined Sugar-free Pomegranate Drizzle
What really makes these treats so satisfying is the pomegranate drizzle. Just the right blend of sweet and tart atop these doughy delights! And the splash of color will make these a talking point of your afternoon tea party.
But don’t just stop with the drizzle! This recipe is incredibly flexible for adding toppings of your choice. I added chopped nuts, coconut flakes, and some mini vegan chocolate chips. Which also makes these not only kid-friendly to eat, but also to make!
Berry Burst Donuts – Ready to Bake
Donuts with Drizzle
Donuts with Toppings
Berry Burst Donuts
In under 25 minutes, you can have a batch of these waiting on your cooling rack. These vegan, gluten-free donuts are easy to make and even easier to eat!
If you are looking for some more treats that can double as breakfast or dessert, check out my Berry Bliss Bars, Apple Cake Muffins, Gluten-free Cinnamon Raisin Bread, or Easy Baked Cinnamon Donuts. Enjoy!
Berry Burst Donuts combine a berry fresh flavor with a moist cake-like texture. So tender and delicious you'll never guess this traditional treat is oil-free, gluten-free, plant-based, and refined sugar-free!
Ingredients
- Dry Ingredients
- 1 tablespoon golden flaxseed meal
- 1/2 cup sweet white sorghum flour
- 1/2 cup almond meal flour
- 1/2 cup gluten-free oat flour
- 1/3 cup coconut palm sugar
- 3 tablespoons arrowroot
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt (finely ground)
- 1/2 cup chopped fresh raspberries
- Wet Ingredients
- 1/3 cup plus 3 tablespoons pomegranate juice, divided (plant-based milk may be substituted but coconut palm sugar will need to be increased by 2 tablespoons)
- 3 tablespoons mashed ripe banana
- 2 teaspoons pure vanilla
- 1 1/2 teaspoons apple cider vinegar
- Drizzle
- 1/2 cup pomegranate juice
- 2 tablespoons maple syrup
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon pure vanilla
- 1 teaspoon arrowroot plus 1 tablespoon water whisked together
Instructions
- Preheat oven to 350 degrees F. Grease baking cavities on 6 donut baking pan.
- 1) In a small mixing bowl stir together golden flaxseed meal and 3 tablespoons pomegranate juice. Set aside. In a medium mixing bowl combine the following dry ingredients: sorghum flour, almond flour, gf oat flour, coconut palm sugar, arrowroot, baking powder, and sea salt. Do not pack flours when measuring. I like to use a hand whisk to mix these ingredients together thoroughly.
- 2) Stir flaxseed meal and pomegranate juice mixture. Add remaining wet ingredients to the bowl: additional 1/3 cup pomegranate juice, mashed ripe banana, vanilla, and apple cider vinegar. Stir together well.
- 3) Add wet ingredients to dry and mix together well. I also like to use a hand whisk for this step.
- Gently fold chopped raspberries into batter.
- 4) Fill baking cavities on donut baking pan, until slightly below the rim. Do not overfill. Bake for 10 to 12 minutes. Remove from oven when inserted toothpick comes out clean. Place donut pan on cooling rack and allow donuts to cool in pan for 2 to 3 minutes. Remove donuts from pan and allow to continue cooling on rack for 10 to 15 minutes.
- Drizzle
- 1) Place pomegranate juice and maple syrup in very small sauce pan and bring to a simmer. Add lemon juice and vanilla and allow to simmer for additional 1 to 2 minutes.
- 2) In a very small bowl, whisk together slurry of 1 teaspoon arrowroot and 1 tablespoon water. Whisk into simmering mixture until smooth. Continue to rapidly whisk mixture until it begins to thicken and appears to have a sheen, about 1 to 2 minutes. Remove from heat. Mixture will continue to thicken. Once mixture has thickened to the consistancy of thick syrup, drizzle over donuts.
- Donuts may be stored in an airtight container for 3 to 5 days. I recommend storing them in the refrigerator if storing for more than one day.
Notes
*Additional topping suggestions include: chopped nuts, coconut flakes or mini vegan chocolate chips.
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