Strawberry Baked Donuts with Yogurt Glaze
This cake donut recipe will become your favorite way to make healthy donuts! These strawberry glazed donuts are kid friendly, gluten free, and super easy to make in a blender or a bowl! Perfect for breakfast or a gluten free dessert!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups gluten free all purpose flour, sifted
- 2/3 cup raw sugar or 1/2 cup sugar substitute (see notes)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/4 cup sliced strawberries + extra for decorating, if desired
- 1/2 cup non dairy milk
- 1 extra large egg (see notes for smaller eggs)
- 2 Tablespoons melted unsalted butter or refined coconut oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar or sugar substitute
- 2 Tablespoons plain Greek yogurt or non dairy Greek yogurt
- 1 teaspoon non dairy milk or water
- 1 Tablespoon strawberry puree, one strawberry blended or 3 drops natural red dye
Instructions
- 1
Preheat oven to 350 F. Grease the donut pan and set aside.
- 2
In a large bowl, sift the flour. Whisk in the sugar, baking powder, and salt to the sifted flour until combined. Set aside.
- 3
Cut the stems off the strawberries and add to the blender along with the milk. Blend until a smoothie-like mixture forms.
- 4
Once blended, turn the blender on low and slowly add in the egg, melted butter, and vanilla until combined.
- 5
Pour 1/3 of the blender batter into the dry ingredients and stir gently. Repeat until you’ve used up the blender batter and the mixture in the bowl is smooth like muffin batter.
- 6
Spoon the donut batter into the greased donut pan or use a pastry bag/ziplock bag for the perfect donut shape. The batter will make 10-12 donuts.
- 7
Bake donuts for 15 to 17 minutes or golden brown.
- 8
While the donuts are baking, make the glaze. Once the donuts are cool, dip in the glaze.
- 9
Store in the fridge in an airtight container for up to 2 days.