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Baked Blueberry Doughnuts [Vegan]

In the past, I never really understood why anyone would bake fruit into a doughnut. I mean, the point of a doughnut is to be zero parts healthy and all parts delicious, correct? I thought that fruit belonged in muffins, with the exception of fruit flavored, pudding-filled doughnuts. My point is this: I was an idiot. Do you know how good fresh fruit is on vegan donuts? So good! I love these Baked Blueberry Doughnuts because the glaze topping can be adjusted to fit the size of your sweet tooth. A drop or two is perfect for some, a heavier drizzle pleases others, and then there are those of you who, like me, want to fully submerge the doughnut into the glaze to cover it completely.

Baked Blueberry Doughnuts [Vegan]

This Recipe is :

Dairy FreeVegan


12 - 18 donuts


For the Donuts

  • 1/2 cup vegan refined sugar
  • 1/2 cup unsweetened applesauce
  • 1 cup vanilla almond milk plus 2 tablespoons
  • 2 tablespoons grape seed oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup fresh blueberries

For the Blueberry Glaze

  • 1/4 cup frozen blueberries, thawed but not drained
  • 1 1/2 cup vegan confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons vanilla almond milk


  1. To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grape seed oil).
  2. In a large bowl, stir together the sugar, applesauce, almond milk, grape seed oil and vanilla.
  3. Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined.
  4. Gently fold in the blueberries.
  5. Spoon the batter into a donut pan, filling each hole about 3/4 of the way.
  6. Bake for 15-20 minutes, until the tops of the donuts begin to brown.
  7. Remove the donuts from the oven and allow them to cool before removing them from the pan.
  8. Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon.
  9. Remove and discard the skins but keep the juice.
  10. Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.
  11. Drizzle, pour or brush the glaze over the donuts and devour.






Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she demonstrates that a vegan life does not have to be devoid of frosting or fun. When she’s not elbow-deep in cake batter you’ll find her rescuing cats, yelling at hockey games, hopping the globe and struggling to stay in crow pose.



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33 comments on “Baked Blueberry Doughnuts [Vegan]”

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Daniel John Batchelor
9 Months Ago

Deborah Nash

Deborah Nash
05 Jan 2016

Looks yum. Let's try them out soon!

Rayna Mattson
9 Months Ago

Paityn Mattson

Misha George
9 Months Ago

Can gf flour be substituted?

Jill Johns
9 Months Ago

Tina Lahtinen

Darnell Lei McCabe Estrella
9 Months Ago


Rachael Gallacher
9 Months Ago

Angie Walters

Emelin Ferrer
9 Months Ago

Kristen de Haas Bailey Morgan

Lynsanity Garaghty
9 Months Ago

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9 Months Ago


Holly Dowell
9 Months Ago

Kazza Moore

Kazza Moore
04 Jan 2016


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