Vegan Blueberry Donuts

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Keyword: vegan baked donuts, vegan blueberry donuts, vegan donuts recipe

Servings: 6 donuts

Calories: 352kcal

Preheat oven to 350°F (180°C). Grease a 6-hole donut pan with coconut oil. Set aside.
In a large mixing bowl, add all the dry ingredients: flour, baking powder. Stir and set aside.
In another large mixing bowl, whisk maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.
Stir the dry ingredients into the liquid ingredients until the batter is well combined.
Fold in blueberries and fill the donut mold with the batter up to 3/4 of their level.
Bake for 12-14 minutes or until the donuts are golden brown and a pick inserted in the center comes out clean.
Set aside on a cooling rack before glazing.

When the donuts have reached room temperature, prepare the glazing.
In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
Place donuts back onto the cooling rack and repeat until all donuts are glazed.
Finally, pop the donuts in the fridge for 30 minutes to harden the glazing.

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