Posted Feb 13, 2018, Updated Jun 01, 2024 These baked raspberry donuts are a beautiful, healthy treat! They have a moist crumb and rich berry flavor. Plus, they’re adorably pink without using food coloring – great served with this raspberry smoothie. These raspberry donuts utilize raspberries in two different forms (freeze-dried and fresh) which results in beautifully pink donuts that are bursting with berry flavor! Plus they’re healthier than your average donut, making them a fun breakfast for special occasions – especially Valentine’s Day. They are baked and not fried, and they are made with a combination of oats and flour making them a high-fiber breakfast that will keep you full until lunch.
How to Make Baked Raspberry Donuts
These donuts are easy to make, but I took some step-by-step photos for you to show you exactly how it’s done! First, to ensure both a fun color and a donut that is bursting with raspberry flavor, blend freeze-dried raspberries with the flour and oats. Since we’re basically creating the “flour” for our recipe, make sure the container of your blender is dry.
Make the Raspberry Puree
Next, make the raspberry puree. This will be used both in the donut and in the glaze. To do this, add raspberries and sugar to the container of a Vitamix (no need to clean it out after making the flour), and blend. You may need to stop, scrape down the sides and then continue blending. It’s important to blend the raspberry puree for at least 2-3 minutes. Most recipes for puree call for straining to separate the seeds, however you will not need to do this because the Vitamix pulverizes them and makes a silky smooth puree with no straining required.
Make the Raspberry Donut Batter
Once the flour and puree are ready, make the batter. Add the wet ingredients to the container of the Vitamix first and blend until they are combined. Then add the dry ingredients, half at a time, blending after each addition.
Bake
I recommend using a piping bag or a plastic bag with one corner cut off to pipe the donuts into the donut pan. This is much easier than trying to spoon the batter neatly into each well. Once the batter is piped into the donut pans, bake until the top springs back when lightly pressed.
Cool
Let the donuts cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.
Make the Raspberry Glaze
To make the glaze, whisk the ingredients together in a small bowl and either pipe it onto the donuts or dip the donuts into the glaze. The glaze gets lighter pink as you add more powdered sugar. If you want a gradient of colors then simply add less powdered sugar, but be aware, if you do not add enough the glaze will not harden and will remain sticky.
Serve
Let the raspberry donuts sit at room temperature or in the refrigerator (faster) until the glaze is hardened. Then serve slightly chilled or room temperature.
Store/Freeze
Store leftover donuts in a single layer in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Raspberry Baked Donuts: Ingredients & Substitutions
Freeze-dried/fresh raspberries. Freeze-dried and fresh strawberries are a great substitution if you can’t get your hands on reasonably-priced raspberries. However, they don’t yield a pretty color like raspberries do. All-purpose flour. To make them gluten-free you can use all-purpose gluten-free flour. Whole wheat pastry flour also works well. Old-fashioned oats. An equal amount of oat flour can be used in place of the old-fashioned oats. Sugar. I used organic cane sugar in these raspberry donuts. Any granulated sugar should work well. Honey. Maple syrup can be used in place of honey, but it will change the flavor a little bit. Salted butter. coconut oil, ghee, unsalted butter, vegan butter, etc. are good substitutes. Whole milk. almond milk, coconut milk, 2% milk or half and half are good substitutes.
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