Ingredients

The following ingredients have 6 Servings
  • 1 flax egg
  • ¼ cup vegan butter
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup plant-based milk ((vanilla-flavored or plain))
  • 2 teaspoons apple cider vinegar
  • ½ cups raspberries
  • 2 drops red food coloring**
  • ½ cup powdered sugar
  • 1 teaspoon vegan butter, (softened)
  • 4 raspberries
  • 1 to 2 teaspoons plant-based milk
  • Toppings: coconut flakes, chopped nuts, sprinkles

Instruction

  • Preheat oven to 350°F/175°C. Spray a donut pan with vegetable spray.
  • In a small bowl, prepare the flax egg and set it aside.
  • In a microwave-safe mixing bowl, add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
  • Add the sugar, milk, vinegar, and flax egg. Stir to combine. Add food coloring drops if using. (See notes for food coloring options).
  • In another bowl, stir together the flour, baking powder, baking soda, and nutmeg.
  • Roughly chop the raspberries. You want raspberry pieces to present throughout the donuts. Stir it into the flour mixture.
  • Stir the liquid mixture and the flour mixture together until combined. 
  • Use a spoon to evenly distribute the batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
  • Bake 10 to 15 minutes, until the donuts are done and slightly golden colored on the top.
  • Remove from the oven and allow to cool for a couple of minutes.
  • Make the Raspberry Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Mash the raspberries and stir them into the mixture. Then add the milk, one teaspoon at a time until you reach the desired, spreadable consistency.
  • Dip each donut in the glaze and then immediately coat it with coconut flakes, sprinkles, or your favorite toppings. Serve warm.