Sweet & delicious baked strawberry donuts.
Vegan
Whole-Grain
Refined-Sugar-Free
(See the step-by-step video, above)
Growing up, I always used to love it when my mom would buy a package of sponge cake dessert cups from the grocery store and we’d top them with sliced strawberries and whipped cream for a simple strawberry shortcake.
One taste of these light and pillowy strawberry donuts took me right back to the sponge-cake shortcakes of childhood. And even better, these donuts are free of all the extra refined sugars, preservatives, and artificial flavors present in the store-bought dessert cups. They’re pretty darn easy to make, too: Stir the ingredients together in a bowl, smooth into a donut pan or muffin tin, and bake in the oven.
Frosting Options:
Healthy Reddi-Wip Whipped Cream
Homemade Greek Yogurt Frosting
You can also opt to eat them topped with jam or frosted with almond or peanut butter or vanilla yogurt of choice. Or you can make a basic donut glaze of 1 cup powdered sugar mixed with 1-2 tbsp milk of choice and 1/2 tsp pure vanilla extract. They’re delicious unfrosted, too!
Baked Strawberry Donuts
Adapted from Blueberry Baked Donuts
Baked Strawberry Donuts – Refined Sugar Free!
Ingredients
- 1/4 cup milk of choice
- 1 tsp white or apple cider vinegar
- 1/4 tsp pure vanilla extract
- 1/3 cup pure maple syrup or agave or honey
- 3 1/2 tbsp oil – If you don’t mind fat-free texture, you can use applesauce (35g)
- 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose mix) (125g)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup diced strawberries, fresh or frozen-thawed (60g)
- optional add-ins: pinch cinnamon, handful mini chocolate chips or shredded coconut
Instructions
Combine first 5 ingredients. Set aside. Grease a donut pan OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except strawberries. (For best taste and texture, I highly recommend the oil option.) Pour wet into dry once oven is preheated, and stir until just evenly mixed. Don’t overmix. Stir in the berries. Bake 10-12 minutes, or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frosting ideas are listed earlier in this post.
Links Of The Day:
Chocolate Chip Peanut Butter Bars
Juliette | Namastay Traveling says
8th May 2017 at 9:34 amThese look perfect or mother’s day! My donut maker was one of the best things I ever got from goodwill, excited to try this recipe out!
Em says
8th May 2017 at 10:45 amWe made your blueberry donuts a couple of weeks ago and they were incredible! I can’t wait to try these as well since strawberries are my favorite.
xo,
Em
http://www.organicallyemily.com
Whitney says
8th May 2017 at 2:17 pmAlready made ’em! Delicious!! Of course, my donut pan is back at home (while I’m at school for a couple more days), so I made them as muffins.
Jacque says
8th May 2017 at 7:35 pmWould xylitol work in place of the maple syrup/honey ?
Whitney says
9th May 2017 at 1:57 amI made them with xylitol and they tasted great. The only mistake I made was forgetting that the liquid adds volume and texture, so next time I’ll experiment with adding milk or water.
Amy says
9th May 2017 at 4:00 amThese look great Katie!
Tanya says
9th May 2017 at 10:09 amI just bought a donut pan this past weekend, I can’t wait to try these!
CeCi B. says
9th May 2017 at 10:29 amI don’t understand, you are saying they are whole grain but you are using “all purpose” flour, isn’t that white flour by definition? Can I use whole wheat?
Jason Sanford says
9th May 2017 at 10:44 amSpelt flour or oat flour are whole grain. You can experiment with regular ww as long as you don’t mind the dense and possibly tough texture.
Cecilia Bacca says
11th May 2017 at 10:47 amThank you! I guess I missed the “oat flour” part. Can you make that yourself like in the banana bread recipe?
Cecilia Bacca says
11th May 2017 at 10:51 amI don’t mind the tough texture but I like oat flour better so I guess I will experiment with that…
Becky says
9th May 2017 at 10:13 pmThese just came out of the oven. Fantastic. Thanks CCK.
Hira says
10th May 2017 at 12:36 amDonuts are my favorite food in the whole entire world– which can be bad because I consume an embarrassing amount, but these look like a great alternative! 🙂
Maggie says
10th May 2017 at 9:21 amHow much do these rise? Do you think they’d rise to fill a cake pop mold all the way to make “donut holes”? My kids will get a kick out of making these with me. If the cake pop tins work as donut holes I’ll let you know!
Jason Sanford says
10th May 2017 at 7:07 pmDefinitely be sure to report back!
Sofia says
11th May 2017 at 3:11 pmThese donuts look sooooo pretty Katie! I have a dessert which you could try to healthify – those classic no-bake cookies made with the peanut butter and chocolate! Those are sooo unhealthy but maybe you could make a just-as-delcious healthier one! 🙂
Chloe says
2nd June 2017 at 3:14 amhttps://chocolatecoveredkatie.com/2016/09/26/no-bake-bars-chocolate-oatmeal/
Heather @ Made In A Pinch says
13th May 2017 at 12:03 amThese are amazing! Thank you for another winning recipe, Katie. Strawberries are my favorite, and what’s better than strawberries…strawberries with chocolate! Unfortunately, I didn’t take pics of the donuts!
Penny says
9th June 2017 at 5:33 pmThanks for sharing this recipe–these are so good! I’ve made them with all purpose gluten-free flour with applesauce instead of oil as well as with soy yogurt instead of oil, and they’re delicious either way! They’re also so good with jelly and PB2 on top! <3
Cassie Tran says
28th June 2017 at 12:21 amAh these look FABULOUS! I love how healthy they are!
Kati Blailock says
10th February 2018 at 5:17 pmWould these work with greek yogurt?
Jason Sanford says
11th February 2018 at 8:44 amSure, it would just have the same disclaimer as the applesauce version, with the lower-fat texture.
Nancy says
22nd February 2018 at 4:23 pmOk but those strawberry hearts! Did you freehand them using the surface of the berry? Or did you use a cookie cutter? I’m going to try this recipe and then teach it to my daughter’s preschool class. Thinking of making some hearts beforehand for decorating. Thanks so much for any tips!
Jason Sanford says
22nd February 2018 at 5:07 pmUse cookie cutters!
Anna says
28th April 2018 at 11:15 amYum!! I just recently found the Chocolate Covered Katie blog and I’m hooked. I’ve already bought her book and tried a handful of recipes – all yummy!! I just made these donuts today (currently cooling on my counter…drool). I made a GF batch and a spelt flour batch. Both Bob’s Red Mill brand. I’d never used spelt flour before…does it typically take longer to cook than other flours? My GF ones were done in about 13-14 minutes, but the spelt flour ones took MUCH longer (about 8-9 more minutes!). I thought they were goners for sure, but the taste of the undercooked one was just too good to give up on so I put them back in the oven. Doing a taste test with my family soon to see which one is the winner.
Ingrid says
28th May 2018 at 2:32 pmDo these freeze well? They are absolutely delicious and I want to save some for a party I am having in a week!
Kathy says
2nd June 2018 at 10:45 amYummy, thank you for your delicious recipe. We mi made them with coconut oil and fresh strawberries. Used all purpose flour as we did not have the other flours. Added cinnamon and fresh grated nutmeg. Delicious!
Connie says
6th June 2018 at 11:07 pmI have a granddaughter that can’t haven gluten, soy, dairy, refined sugar, artificial colors or flavorings and I love your blog! I made these strawberry donuts exactly how the recipe is written with gff all purpose flour and without any add ins for her this evening and they are absolutely delicious, she loves them! Thank you so much for sharing this!
olive jason says
26th September 2018 at 5:00 amyummy the picture itself make it delicious gonna try them thank you for sharing
Gerry Bruno says
29th September 2018 at 9:12 pmThese are so good. My 4 year old twin boys absolutely approve.
Jason Sanford says
30th September 2018 at 2:32 amSuch a cute picture!