Vanilla Doughnuts with Raspberry Glaze
Yield: 12 doughnuts
For the Doughnuts
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 dash cinnamon and nutmeg
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
For the Glaze
  • 1/2 cup frozen raspberries
  • 1 tablespoon sugar
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg with a whisk. In a separate medium bowl, combine the almond milk, coconut oil, applesauce, apple cider vinegar, and vanilla extract. Add the wet mixture to the dry and mix until just combined.
  3. Spoon dough into a nonstick doughnut pan. Smooth out the top of each doughnut with your finger.
  4. Bake for 12 minutes until a toothpick inserted comes out clean. Let cool completely.
  5. In a small saucepan, cook raspberries with sugar and 1 tablespoon of water over medium heat until the berries are cooked down to a sauce, about 10-15 minutes. Press mixture through a fine-mesh sieve until nearly all juice is released to get rid of any seeds. Stir in the powdered sugar and vanilla extract. Spread over doughnuts.
Nutrition Information
Serving size: 1 doughnut Calories: 150 Fat: 5g Saturated fat: 4g Trans fat: 0g Carbohydrates: 27g Sugar: 18g Sodium: 380mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by Handful of Raspberries at