These pistachio raspberry vegan donuts also happen to be gluten-free. They are baked in a donut pan, making them so much healthier than a traditional fried donut!
These gluten free vegan pistachio raspberry donuts might just be my new favorite donut. Baked donut, of course. I hate to admit it, but as good as baked donuts are, they can't compete with traditional fried donuts. But, you won't feel nearly as guilty eating a baked donut (or two).
These raspberry donuts are made with a blend of gluten-free 1:1 flour and pistachio flour. To make them vegan, I used applesauce as an egg replacement. The apples add a little hint of sweetness and make the donuts extra moist.
Now, let's get on to the real reason why we're all here: the glaze. I still can't get over how vibrant and beautiful the color is. It's 100% natural, thanks to raspberries.
Tips for the perfect pistachio raspberry donuts
Pistachio flour: Simply just blend the shelled pistachios in a highspeed blender. Afterwards, sift the flour to make sure there aren't any larger pieces of nuts. Either type of pistachio (roasted vs raw) work, but if you use salted, don't add extra salt to the recipe.
Gluten-free flour: I use Bob's Red Mill Gluten-Free1-to-1 Baking flour. I've found it's harder to find in-stores, so I usually just buy from Amazon or Thrive Market. If you aren't gluten-free, regular all-purpose flour would probably work well too.
Dairy-free milk: I opted for oat milk because that's what I had on hand, but any dairy-free milk would work. Although, I would probably avoid coconut milk because it could be overpowering.
Coconut oil: While it's not as healthy, I would recommend using triple filtered coconut oil. The more processing the coconut oil has, the less coconut taste it has. If you don't mind coconut flavoring, you could used unrefined coconut oil instead.
Raspberries: Even though they're in season right now, I had trouble finding fresh raspberries in stores locally. As a result, I used frozen raspberries. Either would work just fine, just make sure to use a cheesecloth or fine strainer to omit any seeds. If you don't have a cheesecloth, you can still make this recipe, your glaze just won't be as smooth.
Looking for more vegan recipes? You'll love:
- 1 cup (155 g) gluten-free all-purpose flour
- ½ cup (50 g) pistachio flour, sifted
- ¾ cup (150 g) sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup (180 g) oat milk
- 1 tsp vanilla extract
- 2 TBSP (40 g) applesauce
- ¼ cup (32 g) triple filtered coconut oil
- 2 cups (195 g) frozen or fresh raspberries
- ¼ cup (40 g) water
- (optional) 1 tsp maple syrup
- (optional) 1 tsp lemon juice
- ¾ to 1 cup (200 g) powdered sugar, sifted
For the donuts:
- Pre-heat the oven to 350F.
- Mix all dry ingredients together in a large bowl.
- Add wet ingredients to dry ingredients and mix well
- Distibute batter evenly among donut pan. Should make about 12 small donuts. (I used this donut pan)
- Bake for 12 minutes and let donuts cool thoroughly before adding glaze. If you are able to, refrigerate them first so they are cold. This will help the glaze set better.
For the glaze:
- Add the raspberries and water to a small sauce pan. Bring to a simmer and use back of fork / spoon to break down raspberries. Let simmer for about five minutes until juices have released and thickened a little.
- Strain the mixture over a cheesecloth lined strainer over a shallow bowl that is big enough for the donuts. Let strain until you have ¼ cup of liquid. Discard seed / pulp.
- Slowly add the powdered sugar and mix well to incorporate.
- Once donuts have cooled, dip them face down into the glaze.
- Add them to a tray or plate and immediately transfer to the refrigerator.
- Let them to chill for a minimum of three hours before eating. This will ensure the glaze is firm and not runny.
* you can also use 2 TBSP plain pumpkin puree instead of applesauce
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 138mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g