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Eat Beautifully

Sweets & Snacks

Baked Strawberry Donuts

January 19, 2022
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Are healthier donuts even possible? Yes! These baked strawberry donuts are vegan, gluten-free and are made with nutrient-rich, whole food ingredients. If you love strawberries, you will love this fun healthier treat!

Stack of baked strawberry donuts on a plate with a strawberry glaze

Can You Eat Treats on a Healthy Diet?

Valentine’s Day is coming up and you’ll be hearing a lot about “self-love”. Practicing self-love is not always about “eating your greens”. Self-love also means embracing a little sweetness. I like to create treats for my family but make them with nutrient-rich plant-based ingredients, whole foods, fiber and the occasional superfood. Eating beautifully is about balance and enjoying life. Sweet treats can absolutely be part of a healthy diet and can be another opportunity to deliver nutrients to your body. While these baked strawberry donuts are still considered a treat, they are made with whole food ingredients and should be enjoyed without guilt!

Seven baked strawberry donuts arranged with a bit taken out of one of the donuts.

How Do You Make Donuts?

It is incredibly easy to make donuts at home! You do not need any special appliances – simply a donut pan and an oven. You also do not need any yeast. The batter can come together in about 15 minutes.

The secret ingredient in these strawberry baked donuts is aquafaba! Aquafaba is the liquid from a can of chickpeas. Using a stand/hand mixer (or vigorously using a whisk), the aquafaba whips up and mimics egg whites to act as a binder.

The batter is also comprised of wholesome ingredients such as almond flour, gluten-free flour, coconut sugar, and applesauce. The donuts are then infused with a a delicious strawberry flavor from freeze-dried strawberries (look for freeze-dried strawberries with only one ingredient – strawberries!).

Ingredients for Pumpkin Bread
Whipped aquafaba for strawberry baked donuts
Batter for strawberry baked donuts in a donut pan.
Six Strawberry Baked Donuts on a Cooling Rack

Tips to Make Baked Strawberry Donuts

  • Grease your donut pan to prevent sticking. I use coconut oil that I grease with a paper towel.
  • Don’t over-mix the batter which can lead to dense donuts. Fold the wet and dry ingredients until just incorporated.
  • Let the donuts cool completely before icing the donuts.
  • Do not substitute freeze-dried strawberries with fresh strawberries and fresh strawberries have water so will change how they bake.

Let’s get baking!

Additional Healthy Treats You May Like

  • Oat Flour Chocolate Chip Cookies
  • Peanut Butter Cookies
Stack of three baked strawberry donuts on a plate with a bite taken out of one of them.
Print

Baked Strawberry Donuts

Close up of a baked strawberry donut
Print Recipe

These vegan, baked, gluten-free strawberry donuts are easy to make and made with whole food ingredients. A strawberry-packed healthier treat! 

  • Author: Jeannine
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 donuts 1x
  • Category: Sweets
  • Cuisine: Vegan

Ingredients

Scale
  • 1/4 cup aquafaba (liquid in a can of chickpeas)
  • 1/2 cup unsweetened plain vanilla almond milk, warmed
  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup unsweetened apple sauce
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup crushed, dried strawberries
  • 1 1/2 cups almond flour
  • 1 cup + 2 tbsp gluten-free flour blend

Glaze

  • 1/2 cup freeze-dried strawberries, crushed into a powder
  • 1 1/2 cups powdered sugar
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 375 degrees F and lightly grease donut pan
  • In a mixing bowl, add aquafaba and use a mixer or which to blend until soft peaks form (about 1-2 minutes). Set aside (get them as fluffy as possible).
  • Warm almond milk on stove or in microwave.
  • In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, vanilla extract and sea salt and whisk to combine. Then add applesauce and warmed almond milk and whisk more.
  • In a separate bowl, add the dry ingredients – baking powder, baking soda, almond flour and gluten-free flour and dried strawberries and combine. Add the dry ingredients to wet ingredients and blend together gently.
  • Fold in the whipped aquafaba and stir. The batter should not be thin – it should be more scoop able. If its too thin, add 1 tbsp of the gluten-free flour.
  • Divide batter evenly, filling up donut pan to the top.
  • Bake for 18 minutes.
  • In the meantime, make the glaze. In a small food processor, grind the dried strawberries into a powder. In small bowl, add strawberries, powdered sugar and mix. Add the almond milk and vanilla and combine. You should have a thick glaze.
  • Remove donuts from oven and let cool for 2 minutes. Then remove from pans and let cool on cooling rack for 5 minutes. Dip in glaze and top with additional crushed strawberries.

Nutrition

  • Serving Size: 1 donut
  • Calories: 210
  • Sugar: 12 g
  • Sodium: 61 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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Hi, I’m Jeannine
Hi, I’m Jeannine

Hi, I’m Jeannine

I'm a certified health and wellness coach with a passion for cooking and photographing beautiful, colorful, healthy food. I provide healthy plant-forward recipe inspiration for those who want to look and feel their healthiest from the inside out. I'm so glad you stopped by!

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Preparing nutritious meals doesn't have to be a part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #womenover40 #fitmom #hormonehealth #workingmom
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A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
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A healthier life doesn't happen when you finally have more time. It happens when you start making time for what matters. Here's the shift I want you to make this week: Stop treating your health as something you'll get to when everything else is done. A little intention at the beginning of the week can change how you show up for the rest of it. Not because you need a perfectly organized life, but because you're making the decisions that support your health beforethe week starts making them for you. This is a big part of what I help my coaching clients do. We turn knowing what to do into simple, repeatable systems that make taking care of themselves part of their lives, not another thing competing for their attention. Your health doesn't need to take over your calendar. But it deserves a place on it. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health while balancing careers, families and full lives. Follow @livepowerfullyco for less wellness noise and more practical strategies to live powerfully after 40.
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RECIPE BELOW 💪 Preparing nutritious meals doesn't have to be another part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #fitmom #womenover40
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RECIPE BELOW 💪 Preparing nutritious meals doesn't have to be another part-time job. Between work meetings, school pickups and kids' activities, is your lunch whatever you can grab in five minutes? A protein bar. A handful of crackers. Leftovers from your kid's plate. Or maybe you skip it altogether. And then you're wondering why you're exhausted, craving something sweet at 3 PM and starving by dinner. Here's the thing: You can't expect your body to perform at its best when you're consistently under-fueling it. Especially in midlife, when getting enough protein to support muscle and enough fiber for gut and metabolic health becomes increasingly important. But the solution isn't spending your entire Sunday prepping perfectly portioned meals. It's having a few easy, nutrient-dense options you can make once and eat on repeat. You don't need more time. You need fewer decisions. And that's exactly why I love this soup. 👇 Makes 4 servings: 1 small white onion rings(about 1 cup chopped) 1 tbsp olive oil 1 pound of chicken (or sub 12 oz rotisserie chicken and cut out the chicken cooking time) 1 jar salsa verde 4 cups low sodium chicken bone broth (I like Dr. Kelly Ann) 1 can (3.5 cups) low sodium white beans (I like white navy beans), rinsed 1.5 cups frozen brown rice 1/2 cup sliced green onion 1/2 cup cilantro more green onion, cilantro for garnish. Heat a large pot over medium high heat. Add olive oil. Add onion and cook for 3-5 minutes. Add raw chicken to the pot. Pour in salsa verde and bone broth. Cover and cook over medium heat for 10 minutes. In the meantime chop green onion and cilantro. Once chicken is cooked through, shut off heat. Shred chicken in pot. Add green onion, cilantro and brown rice. Turn back on heat. Cook over medium heat. I'm a functional nutritionist and health coach helping ambitious women 40+ build strength, energy and lasting health without putting their lives on hold. Follow @livepowerfullyco for less wellness noise and more practical strategies to feel strong, energized and healthy after 40. #perimenopause #fitmom #womenover40
1 week ago
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5/5
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