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Mini Vegan Blueberry Donuts (Gluten Free too!)

These mini vegan blueberry donuts are the cutest, softest mini vegan donuts you’ll ever taste!

A soft spongy donut ring with juicy fresh blueberries scattered evenly around each donut to create a beautiful confection.

The recipe is exactly the same as my Super Simple Gluten Free Blueberry and Peach Cake, but here, I’ve scrapped the peach [as they’d make our donuts a little too juicy] and scaled down the quantity of ingredients. To make the perfect mini vegan and gluten free Blueberry donuts.

Things to note about the recipe

Like a lot of my gluten free cake recipes such as my Strawberry and Chocolate chip banana bread this recipe also includes Xanthan gum. This ingredient is quite vital in gluten free bakes to prevent then from being crumbly. As it acts as a stabiliser, in the same way gluten does in normal plain/self-raising flour.

For this recipe I have also used tinned peaches ‘in juice’. This is important to note when making your own, that you don’t purchase peaches ‘in syrup’. As this means your peaches have just been stored in sugar. 

So the nutritional benefits of the peach’s in your cake, has gone out the window. As your peaches will no longer have the same benefits/nutrients. As it has now nearly all sugar from the syrup its absorbed. 

Instead opt for peaches stored in the juice of the peach or peel a fresh peach and slice them yourself!

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5 from 3 votes

Mini Vegan Blueberry Donuts

These mini vegan blueberry donuts are the cutest, softest mini vegan donuts you'll ever taste! 
A soft spongy donut ring with juicy fresh blueberries scattered evenly around each donut to create a beautiful confection.
Course Dessert
Cuisine .
Keyword dairy free, gluten free, healthy, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 187kcal

Equipment

  • Bowl
  • spatula
  • Donut waffle iron or donut tin

Ingredients

  • 1/2 cup Rapseed oil
  • 1/2 cup Fructose Sugar
  • 1/4 cup Honey
  • 1/3 cup Yogurt (dairy free)
  • 1 1/4 cup Gluten Free Flour
  • 1 tsp Xanthan Gum
  • 80 ml Plant based milk
  • 2 tsp Apple Cider Vinegar
  • 3/4 cup Blueberries

Instructions

  • Make the batter by combining the oil, fructose sugar, yogurt and honey to a bowl and mix.
    1/2 cup Rapseed oil, 1/2 cup Fructose Sugar, 1/4 cup Honey, 1/3 cup Yogurt
  • Then add the gluten free flour and xanthin gum and mix gently.
    1 1/4 cup Gluten Free Flour, 1 tsp Xanthan Gum
  • You can then add the milk, apple cider vinegar and blueberries, being careful not to over mix.
    80 ml Plant based milk, 2 tsp Apple Cider Vinegar, 3/4 cup Blueberries
  • Then transfer batter to donut waffle iron or donut tin [Refer to notes]
  • Bake for 5-10 mins or until slightly golden brown
  • Enjoy

Notes

This is the donut waffle iron I used but you can also use a donut tin, and will need to bake the donuts for an extra 5mins in the oven once turned over
https://www.pinterest.co.uk/pin/652740539751586362/

Your Thoughts

As always, I’m really excited to hear your thoughts on this bake. And if you have any questions at all leave me a comment below and I’ll get back to you as soon as I can x

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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10 Comments

  1. 5 stars
    I love doughnuts! Especially spongy ones! But since I transitioned into a vegan diet, I rarely buy doughnuts. But now, I can finally make them for myself. Thank you so much x

  2. I love anything blueberry! I have been gluten free for about 10years now. And gluten free donuts are hard to find. And I have tried a few recipes and they never really seemed to work out. I am going to try yours out! They look good and the recipe seems easy. I love easy!

    1. Thanks Cori! The recipe is fantastic and definitely super simple, I’d love to hear what you think when you make them x

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