Introducing a delicious new treat that’ll put your beautiful fresh strawberries to use: strawberry donuts! These bright, berry-packed beauties boast BIG strawberry flavor, crisp edges with fluffy centers, and a glaze so good you’ll want to lick the bowl clean. They’re vegan + gluten-free, but nobody will know it!
Just 10 ingredients and 30 minutes required! What are you waiting for?! Grab your strawberries and let’s make donuts!
These baked strawberry donuts begin with a vibrant strawberry purée made by blending up fresh strawberries. It goes in both the donut batter and the glaze for BIG strawberry flavor!
For the batter, strawberry purée combines with avocado oil, cane sugar, and vanilla, keeping the wet ingredients neutral in flavor to let the strawberries shine!
The gluten-free flour combo for these donuts includes almond flour, potato starch, and arrowroot starch. This trio makes the donuts light, airy, and a little cakey, and of course we rely on some help from baking powder to get them to rise and salt to add flavor.
Then we make the glaze! Fresh strawberry purée, powdered sugar, vanilla, and salt combine for a vibrant pink glaze that’s a little tart, perfectly sweet, and makes you want to face-plant into the bowl.
You can adjust the amount of powdered sugar to your preference, with a less sugary glaze boasting bigger strawberry flavor and color and a glaze with more sugar being sweeter and more stable.
Look at those BEAUTIES! 🤩 You know you want them.
We hope you LOVE these strawberry donuts! They’re:
Bright
Berry-packed
Slightly crisp on the edges
Fluffy in the centers
Perfectly sweet
& SO delicious!
These vibrant donuts are the perfect treat for strawberry season, spring and summer hosting, weekend fun, and beyond! Grab a glass of dairy-free milk and it’s donut time!
More Vegan + Gluten-Free Donut Recipes
- Easy Baked Chocolate Donuts (Vegan + GF)
- Vegan Gluten-Free Apple Cider Donuts
- No-Bake Lemon Poppy Seed Donut Holes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Baked Strawberry Donuts (Vegan + GF)
Ingredients
STRAWBERRY PURÉE
- 2 ⅓ cups fresh strawberries*, hulled and quartered (for glaze and donuts // 2 ⅓ cups strawberries yield ~1 ¼ cup purée or 300 ml // ~1 cup or 240 ml purée for donuts and ~3 Tbsp or 45 ml for icing)
DONUTS
- 1 cup strawberry purée
- 2/3 cup cane sugar* (ensure organic for vegan-friendly)
- 1/4 cup avocado oil (or sub melted refined coconut oil)
- 1 tsp vanilla extract
- 2 cups almond flour (we like Wellbee’s)
- 2/3 cup potato starch (NOT potato flour)
- 1/4 cup arrowroot starch
- 2 tsp baking powder
- 1/4 tsp sea salt
GLAZE
- 1-1 ¼ cup powdered sugar (ensure organic for vegan-friendly)
- 3 Tbsp strawberry purée
- 1/4 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Preheat your oven to 350 degrees F (176 C) and generously grease your donut pan with avocado oil or refined coconut oil.
- STRAWBERRY PURÉE: To make the strawberry purée, add strawberries to a high-speed blender and blend until super smooth, about 1 minute. 2 ⅓ cups fresh strawberries should make about 1 ¼ cups of strawberry purée. Set aside.
- DONUTS: To a medium mixing bowl, add 1 cup of strawberry purée (adjust amount if altering batch size), cane sugar, avocado oil (or melted coconut oil), and vanilla extract. Whisk until smooth and fully incorporated. Next add almond flour, potato starch, arrowroot starch, baking powder, and sea salt. Whisk until combined with no flour streaks remaining.
- Spoon the batter into your prepared donut pan, dividing it between 12 donuts. You can also bake in batches if your donut pan only has six donut rings. Smooth the tops and bake for 20-22 minutes until the edges are golden and the donuts spring back when lightly pressed.
- Let the donuts cool in the pan for 10 minutes before removing and turning out onto a cooling rack to let cool completely.
- GLAZE: Meanwhile, to a small bowl, add the lesser amount of powdered sugar, 3 Tbsp of the strawberry purée (adjust amount if altering batch size), vanilla extract, and sea salt. Whisk well to combine. If the mixture is too thin, add powdered sugar 1 Tbsp at a time until a thick yet pourable consistency is achieved. You want to be able to dip the donuts in the glaze and have it drip down the sides just slightly.
- Once the donuts are fully cool, dip each one into the glaze, coating the top 1/3 of the donut, then flip and place them onto the cooling rack to set. Enjoy while the glaze is still drippy or wait 10-15 minutes for it to set! Best when enjoyed the day of, but can be stored in an airtight container for up to 2-3 days or frozen for up to 1 month.
Video
Notes
*We don’t recommend coconut sugar in this recipe. It would likely make a more crumbly donut and overpower the flavor and color of the strawberries.
*Inspired by our Vegan Strawberry Cake (GF).
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar in the glaze.
Sue says
I made these and as others have noted, they turned out well. Our strawberries (in New Zealand) typically come in 250 g punnets, so I had some leftover puree, and some leftover glaze (because I just drizzled it over, rather than dunking). Combined them both and stuck them in the fridge. Then discovered that a couple of teaspoons of this mix, topped up with soda water, makes the most delicious summer drink!
Sounds lovely! Thanks so much for sharing, Sue! xo
ujwal meka says
I love these donuts! You should make a blueberry version or blackberry.
Great idea! It’s on our ideas list :)
Kelly says
Hiya! I just made these and the taste is wonderful! I did not have arrowroot powder so had to sub cornstarch but that is the only modification I made. That said I had a few issues and wonting some help … my donut pan is metal so these really really browned and yours look more pink, is the pan the problem? Assuming a silicone pan would be better for these? Also mine stuck in my pan so although I used coconut oil might I need more. I baked mine for 22min so done and delish but very brown. Any help appreciated! And thanks for the delish recipe.
Hi Kelly, thank you for sharing your experience! We also used a metal pan, so that shouldn’t be the issue. We think what happened is that cornstarch is more drying so they baked faster & started browning faster. Using arrowroot starch should solve both issues. Hope that helps for next time!
Kelly says
Oh wonderful, thank you so much for the information and feedback. This will be very helpful when I make them again. Wonderful recipie!
Alyssa says
Hi! I am not GF and do not have those ingredients on hand. Do you think the results will be as good with AP flour? Or is it worth going out to buy the almond flour and starches? Thanks!
Hi Alyssa, we’d recommend keeping the almond flour, but you could likely replace the starches with all-purpose flour with success! You may not need as much flour. Let us know if you try it out!
Sara says
These are fantastic! My son can’t have almonds so we subbed a combo of oat flour and cassava and reduced by 1/2 cup. It worked great in a mini donut maker.
Amazing! We’re so glad they turned out well with that modification. Thank you for sharing, Sara! Other readers who are nut-free will find this helpful!
Corelia says
Wow these look soooooo good!!! For me cane, brown and white sugar are all no-no’s though…do you think I could use coconut sugar, maple syrup, or honey instead? Maybe syrup in the donuts and coconut sugar in the glaze? Idk if it’s possible but would rly appreciate some advice!
Hi Corelia, we don’t think the texture would be the same, unfortunately! But if you’re okay with them being a little dense and having a less pronounced strawberry flavor, you could experiment with that. For the glaze, we would suggest making powdered coconut sugar by blending up coconut sugar.
Jennifer says
Update to my earlier comments of how awesome these donuts are:
I pureed a bunch of blueberries and strawberries over the summer and froze the puree in multiple containers. I made these donuts recently, using both types of puree, by thawing the puree to room temperature and blending it again. And it worked! Donuts still came out amazingly well with the frozen puree.
Yay to making donuts all year round when blueberries and strawberries are out of season where I live! 😊
Amazing! Thanks so much for sharing, Jennifer!
Charity says
This was a great recipe. A breakfast staple in our house. I do sub Splenda for the sugar because I have two little daughters who have type 1 diabetes. But they love, love, love strawberry donuts for breakfast.
Aw, we’re so glad they love the donuts, Charity! Thank you for the lovely review and for sharing your modifications! xo
Fernando Antonio says
The recipe is so easy, even if I thou I’m a beginner.
We’re so glad to hear it, Fernando. Thank you for the lovely review! xo
Jennifer says
I love these donuts! I also made them with blueberries and so yummy! Thanks!
Amazing! We’re so glad you enjoy them, Jennifer. Thank you for the lovely review! xo
Anna says
Just like your strawberry cake, these strawberry donuts were so good. Light, fluffy, and full of strawberry flavor. They were also so easy to make. Thank you!
Yay! We’re so glad you enjoy both recipes, Anna! xoxo
Molly scott says
I’ve made this multiple times – it is phenomenal. I made it with blueberries too (same recipe just blended fresh blueberries), so friggin good. I am so excited strawberry season is just beginning :). Thank you for this awesome recipe…
We’re so glad to hear you enjoy it, Molly! Thank you for the lovely review and for sharing that blueberries work too! xo
Molly scott says
This recipe is amazing. I’ve made it a few times now and anyone who tries it begs for the recipe. So good. I also just use less than 1/3 cup of confectioners for topping and just drizzle which is good for less sweet version. Please share what other fruits can strawberries be replaced with to make more delicious donuts!
We’re so glad you’re enjoying the recipe, Molly! Thanks so much for sharing! Blueberries would be delicious, or possibly raspberry or blackberries with straining the seeds. Let us know if you do some experimenting!
Taylor says
Hi!
I made these using blueberries instead of strawberries and they were a hit! Will definitely make these again trying out different flavors. Like another commenter, I only had a mini donut pan but that worked just as well. Some of my donuts ended up looking like little UFOs, possibly because I overfilled the pan, but otherwise they were perfect!
We’re so glad they turned out well (minus the UFOS 😉)! Thank you for sharing, Taylor! xo
iani says
Hi! I am out of almond flour and dont want to sub all purpose flour… would it be ok to use oat flour instead? I’d like to still try with other healthy, nutricious flours. Thank you :)
Hi Iani, we haven’t tried this with oat flour and are not sure that it would work in place of almond. We suspect the donuts might be too dense or gummy, but let us know how it goes if you try it!
Marnie says
These are fantastic–sooo good! Is there any other fruit puree you recommend so that I can make another flavor as well?
Also, is is the top of the donut the part that rises or is it the part in the pan, sounds like a stupid question?
Hi Marnie! So glad you enjoyed them! We consider the top of the donut to be the part that is in the pan! Thanks so much for the lovely review. xo
Wretched says
Is there a method to give these donuts and some crispiness on the edges similar to a fried donut? thanks
We find if you grease a metal donut baking pan liberally they do become a bit crispier!
Karrin Pasko says
Made this with regular all purpose flour, 1 1/4 cup and subbed in vegetable oil as it’s all I had…. AMAZING! Especially after the glaze has set it. I think it would also be really good with some orange zest or maybe a hint of cardamom to add a little extra kick! Going to make these for my son’s first birthday party and couldn’t be more excited! I LOVE doughnuts! 🥰
We’re so glad you enjoyed them, Karrin! Thanks so much for sharing your modifications!
Krisha Yurkiewicz says
I’ve been wanting to make these for so long! Finally going to make them for Easter brunch this weekend. I was wondering if I can sub standard all purpose flour for the flour. Does that mean I would NOT need potato starch? I don’t have that ingredient. Thanks in advance!
Yay! We’re excited for you to try it, Krisha! We’ve only tried this recipe as written, but all-purpose flour might work in place of the almond flour and starches. We would guess you would need about 1-1 1/4 cups of flour to replace the almond flour, potato starch, and arrowroot starch.
Ginx says
I think it’s really interesting the way that you assume that I use the wrong ingredients when I had a poor outcome. I did not serve almond meal for almond flour as you suggested. Do you know when I look at the recipe and the comments I’m looking to see whether other people have had problems. The fact that you just delete the problem replies leads people to believe that these are always going to turn out great for them. Shame on you.
Hi Ginx, Our records don’t show any comments from you on the strawberry donuts, but we do see a comment and 3-star review from you on the lemon loaf cake. Could that be the confusion? It looks like when we replied to your comment on that recipe asking if you used almond meal, we incorrectly used an exclamation point instead of a question mark when asking if you subbed almond meal. We apologize for any errors and miscommunications. Our goal is always to offer troubleshooting tips to help as many readers as possible have success with our recipes.
cam says
love strawberries 🍓 & pink! lucky for me org strawberries were on sale at the time i made these & they were so delicious. added vegan sprinkles too 🥰 🌈
only cooked half the batter and a few days later used the rest. it kept well in a bowl in the fridge💗 they keep good leftover too just reheat in the oven with parchment paper.
one thing i had trouble with was getting my icing to be thick. i kept adding more powdered sugar but then it made it too sweet! any suggestions?
Hi Cam, we’re so glad you enjoyed these! You could try cooking the strawberry puree down a bit to avoid adding too much powdered sugar!
Alex says
I made these this morning and they are DELICIOUS! I made the recipe as written, but I only have a mini donut pan so I was able to make 21 mini donuts with this recipe. I baked them for about 14 minutes and that was perfect.
I also wanted to mention that I used Kirkland Signature almond flour and it worked really well. (I know that sometimes people find inconsistent results when that specific brand is used, but it worked out fine for me.)
Woohoo! Thanks so much for the lovely review and for sharing what you used, Alex. So glad you enjoyed!
Amanda says
These are amazing! I’ve made sooo many of your recipes & they’ve all been pretty spot on. These are no exception, fairly easy and fun to make (my daughter and I bake together : ) My husband made your strawberry cake for my birthday and so when I saw these I just had to give them a shot & holy moly 🤤perfection.
We’re so glad you and your family enjoyed them, Amanda. Thanks so much for the lovely review! xo
Melinda says
I made these for Easter and used porcelain mini Bundt pans (I got 6 from the 12 donut recipe) – they came out great! I also went with your recommendation for subbing in 1 cup all purpose flour, and then used coconut palm sugar (I know, I know!) but the color maintained for me and texture was great. They were very strawberry-y and moister than a cake-donut but still dense. Everyone really enjoyed them, adults and kids alike!
We’re so glad you enjoyed them, Melinda. Thanks so much for the lovely review! xo
Elizabeth says
I can’t have nightshades, that extends to potato starch. Do you know a replacement for that?
Hi Elizabeth! The potato starch is what helps make these donuts light and fluffy! However, you might be able to use cornstarch. The outcome will probably be a bit different. We haven’t tried them without potato starch and can’t guarantee results!
Anna says
I can’t wait to try this recipe! All of the recipes from you are just so fun and delicious that it’s always a pleasure to try them out. Thanks for keeping up with the content and new creations, really appreciate it.
One question that I have is if do you think it would be okey to use cornstarch instead of arrowroot starch. I do have potato starch and cornstarch but not arrowroot. If not I’ll buy it, but just wondering :)
Thank you so much!
Hi Anna! Thank you so much for the kind words and support! We think cornstarch would work well in this recipe!
Meredith S says
Hi. These look amazing!. I am wondering if you know whether they’ll work with a substitute for oil , like applesauce. We will be trying them regardless so thank you for always sharing such delicious recipes.
Hi Meredith! We haven’t tried these without oil and because there is already strawberry puree we think applesauce might might them too dense. Let us know if you do any experimenting! We hope you enjoy. xo
Zarina says
Hi,
Can we substitute all purpose flour for the donuts as I am allergic to nuts and also cannot use potato starch.
If yes, then how much of it as I was planning to make these for a party.
Thanks.
Hi Zarina! We haven’t tried these with all-purpose flour and can’t guarantee results, however, we would guess they would need about 1-1 1/4 cups all-purpose flour. Let us know if you give it a go!
Diane Scott says
Can the potato starch be omitted?
Hi Diane, the potato starch is what helps make these donuts light and fluffy! We wouldn’t suggest making these without it.
Carola says
Hello DDP (Dear Deliciousness Providers),
Can I use date/maple/agave syrop, coconut sugar or stevia instead of cane sugar?
Btw, surfing on your site every time makes me feel good and making your recipes makes me feel happy. ;) Thanxalot for that!
Carola
Thank you so much for the kind words and support, Carola! We don’t think these would work with another sweetener because the sugar is used for structure as well as taste in this recipe! We did try a version with maple syrup and one with coconut sugar and found their flavors overpowered the strawberries too much!
Jess Mixon says
Would this work with other berries?
Hi Jess! We haven’t tried it, but think this recipe could work with raspberries or blackberries. However, we would suggest straining the purée before using it!
Julie says
These look beautiful and I’m excited to make them! Since we’re not gluten free would these work with regular flour? And if so how much?
Thanks, Julie! We haven’t tried these with all-purpose flour and can’t guarantee results, however, we would guess they would need about 1-1 1/4 cups all-purpose flour. Let us know if you give it a go!
AH says
Can these be made into muffins instead? I don’t have a donut pan and would rather not buy one…but these sound delicious
We think they would be great as muffins! The recipe might make a little less than 12 total muffins, but let us know how it goes!
Audrey Timmons says
Can I sub almond flour?
Hi Audrey! We’ve only tried this recipe as written, but if you we’re to use another flour, we would suggest trying cashew flour, tigernut flour. All-purpose flour might work in place of the almond flour and starches. For all-purpose flour we would guess you would need about 1-1 1/4 cups of flour. Let us know if you do any experimenting!
Brina says
Hi! I’m not gluten free, how could I sub for all purpose flour?
Hi Brina! We’ve only tried this recipe as written, but all-purpose flour might work in place of the almond flour and starches. We would guess you would need about 1-1 1/4 cups of flour. Let us know if you do any experimenting!
Chelsea says
You didn’t specify the second starch you just wrote NOT potato…
Hi Chelsea, perhaps it’s getting cut off on your screen? It says “NOT potato flour”, meaning potato flour and potato starch are not the same thing and you’ll need to use potato starch for the correct texture.
Chelsea says
All it says is “2/3 cup” lol no specification that it’s potato starch..,
Weird! It’s showing on our end! We’ll look into it.
Aasia says
Wow, this looks delicious! Do you have any idea what the bake time may be for a mini donut pan?
Hi Aasia, we would suggest starting with 14 minutes and testing them from there!
Allison Tra says
These look fantastic! Do you think I could turn the recipe as is into muffins/cupcakes? I don’t have a donut pan but would love to make these for my son’s Easter party tomorrow. Thank you for the new recipe!
Hi Allison! We think they would be great as cupcakes! They might make a little less than 12 total cupcakes, but let us know how it goes! Feel free to check out our strawberry frosting as well!
Dan says
Hello,
Can the donuts be made with another flour, like spelt or kamut flour, in place of the almond flour?
Hi Dan! We’ve only tried this recipe as written, but if you we’re to use another flour, all-purpose flour might work in place of the almond flour and starches. We would guess you would need about 1-1 1/4 cups of flour. Let us know if you do any experimenting!
Dassi says
I love thé idea of this recipe! Can I use frozen strawberries to save money or does it produce too much water? Thanks!
Hi Dassi, we haven’t tried them with frozen strawberries and suspect it might change the flavor a bit too much. However, if you do try, we would suggest thawing them and straining out any extra liquid!
Matty says
soooo i saw this post at 7am this morning on instagram and I ran right into my kitchen to whip up! They are SO easy to make. the Strawberry pure is so yummy (and easy as well)!
I cant find a donut recipe that I love so I was super eager to try these out! Just ate one and they are delish!!! Saving to make in future! Not only yummy but also so pretty!
Woohoo! Thank you so much for the lovely review, Matty. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Brittney says
Can you sub out Almond flour for gluten free all purpose flour?
Hi Brittney! We haven’t tried it, but other readers have had success using ~1-1 1/4 cups total all purpose flour in place of the almond flour and potato starch. Let us know how it goes!
Natalia Pereira Benaim says
I don’t really need things to be gluten-free. Does the batter consistency keeps well if I use regular all-purpose flour?
Hi Natalia! We haven’t tried these with all-purpose flour and can’t guarantee results, however, we would guess they would need about 1-1 1/4 cups all-purpose flour to replace the almond flour and starches. Let us know if you give it a go!
Jenna says
Yummers! Do you think I could sub the potato starch for cornstarch, arrowroot, or cassava flour?
Jenna says
j/k I see your note about arrowroot!
Great! We hope you love the donuts, Jenna!
Baffi says
That sounds super delicious, and as a strawberry lover, I have to make this. I haven’t really used my donut pan anyway. Time to change that.
Arrowroot really isn’t a thing where I live, and I have already ruined myself buying almond flour (20 € for 1 kilogramme!!!). Could I replace this with corn starch or tapioca starch?
Thank you! :)
Hi Baffi, cornstarch should work! Hope you enjoy!