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–+ servings

Raspberry Donuts (Gluten Free)

Indulge in these irresistible baked raspberry donuts – a fun breakfast treat that combines easy recipes with a bright lemon raspberry glaze!
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raspberry donuts 1
Prep Time:12 minutes
Cook Time:15 minutes
Total Time:27 minutes
Servings: 8
Author: Melissa Bravo-Almazan

Equipment

  • 2 6-donut pans

Ingredients

  • 1 cup gluten-free flour cup for cup measure
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 2 eggs, room temperature
  • 1/2 cup dairy free milk
  • 1/2 cup granulated sugar
  • zest of 1 lemon

Raspberry & Lemon Glaze

  • 6 oz container of raspberries
  • 1 1/2 cups confectioner's sugar
  • juice of 1 lemon

Instructions

  • Fill a medium mixing bowl with your raspberries, lemon juice (start with half a lemon if it's a big one) and the icing sugar. Combine and smash together with a spatula and add in a bit more juice or sugar until you get a consistency for your glaze that you're happy with. Set aside.
  • Spray donut baking tray with non-stick cooking spray. Set aside.
  • In another medium bowl, whisk together gluten free flour, baking powder, baking soda, and salt. If possible, sift all ingredients first. Set aside.
  • In a large bowl, whisk eggs with the vanilla extract, vegetable oil, milk, granulated sugar, and zest from 1 lemon until well combined. Add your bowl of dry ingredients to your bowl of wet ingredients. Combine well with a spatula or wooden spoon. It's optional to use a hand mixer for this step if preferred. 
  • Add donut batter to a piping bag. Pour batter into the molds of your donut pan. Fill each donut mold about midway so that it doesn't overflow when it bakes. You should have enough batter left over to make 2 more donuts.
  • Add a couple of small dollops of the raspberry glaze to the tops of the donuts. Swirl each one with a toothpick to get a nice, swirl design.
  • Bake at 350°F for 15 minutes. Toothpick inserted should come out clean. Bake one donut pan at a time. The second one with 2 donuts will only need about 10-12 minutes in the oven. Let the donuts rest in the pan for about 5 minutes before removing. After removing from the pan, transfer them to a wire rack and let them cool to room temperature before dipping into your raspberry puree glaze.

Notes

We recommend storing these the same way you would store regular donuts. Store them in an airtight container at room temperature. If stacking your homemade donuts on top of each other, place a sheet of wax or parchment paper between them. Store for up to 4 days.