We may earn money or products from the companies mentioned in this post.
Rich chocolatey baked donuts with bursts of fresh raspberry and zest of lemon
Is any food blog complete without chocolate donuts? I think not.
My blueberry lemon donuts were such a hit I couldn’t wait to add a chocolate donut recipe to the blog!
Instead of just plain chocolate I wanted to add some fun flavors so I present to you: Chocolate Raspberry Lemon Baked Donuts. Nommm.
These are so chocolatey and rich but with a lovely sweetness from the raspberries and lemon juice and lemon zest to round out the flavors.
They are a bit more dense than my lemon donuts due to the cocoa powder but still so soft and delicious!
No refined sugar, No refined flour, completely vegan and GF (use GF oats for your oat flour!)
I also included a recipe for the Raspberry Lemon Almond glaze that just MAKES these donuts. Make sure to use unrefined confectioners sugar!
How to Make Chocolate Raspberry Lemon Donuts
Start by preheating your oven to 350 degrees. You always want to make sure you oven is preheated for at least ten minutes before you put any batter in the oven, ensuring a correct oven temp.
Next, add a little bit of coconut oil to your donut pans to ensure they don’t stick. The donut pans I have do not have a chemical non-stick coating on them (which I recommend and prefer!) so I use a little oil in mine. Not a lot, just a tiny bit.
Grab your raspberries and cut them into small pieces until you have a heaping 1/2 a cup. Set aside.
After your oven is preheating and your donut pans are greased and berries are cut (make sure you do all prep work ahead of time, once the batter is done you want these in the oven ASAP!), grab two bowls for mixing.
In one bowl, add all your dry ingredients and stir: oat flour, cocoa powder, almond flour, salt, baking powder and baking soda.
In the other bowl, add your wet ingredients and whisk. Nut milk (room temp, not cold!), melted coconut oil, maple syrup, coconut sugar (you’ll add this in wet as it dissolves in liquid), vanilla extract, lemon juice and lemon zest.
Slowly add your wet ingredients to your dry, mixing but don’t over mix. Add your chopped raspberries and mix again only a few times until well incorporated. I prefer my berries to be chopped small but you can do bigger pieces.
Get that batter into your donut pans ASAP! Fill each donut cavity about a little more than 3/4 of the way full.
Bake for 15/16 minutes, or until firm to the touch on top and a toothpick comes out clean.
Let the donuts cool in the pans for about 10 minutes, then transfer to a cooling rack. Enjoy plain or with the raspberry lemon almond glaze on top! Chocolate chips are optional but, duh, preferred.
If you make these, please let me know and tag #wholesome.crumbs on Instagram!
![Vegan Soft Baked Chocolate Raspberry Lemon Donuts [GF]](https://wholesomecrumbs.com/wp-content/uploads/2020/05/img_5eac85b1eed04-425x425.jpg)
Vegan Soft Baked Chocolate Raspberry Lemon Donuts [GF]
Ingredients
Dry Ingredients
- 1 & 1/3 cups oat flour
- 2/3 cup cocoa powder
- 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pink Himalayan salt
Wet Ingredients
- 3/4 cup plant- based milk (slightly warmed/room temperature)
- 3 tbsp melted coconut oil
- 1/4 cup maple syrup
- 1/3 cup + 1 & 1/2 tbsp coconut palm sugar
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- 1/2 tbsp lemon zest
- Heaping 1/2 cup chopped fresh raspberries
Raspberry Lemon Almond Glaze
- 1 & 1/4 cups unrefined confectioner’s sugar
- 1 tbsp lemon juice
- 1/3 cup mashed raspberries (mash really well so you get the juice, too)
- 1/4 tsp almond extract
- pinch of lemon zest or to taste
Instructions
- Preheat the oven to 350 degrees F and add a little coconut oil to your donut pans. Cut up the raspberries into small pieces.
- Add all dry ingredients to a large bowl and stir well.
- Add all wet ingredients to another large bowl and whisk well.
- Slowly add your wet ingredients to your dry, mixing well but don't overmix. Add raspberries and mix again.
- Add batter to your donut pans ASAP, filling each donut cavity 3/4 way full. Bake on the middle rack for 15-16 minutes or until the tops are firm and a toothpick comes out clean. While the donuts are baking, make your glaze. NOTE: I use mini donuts pan that yields 3" donuts. If you are using larger donut pans, adjust baking time accordingly!
- Cool the donuts in the pan for about 10 minutes and then transfer to a cooling rack (if you try to take them out while they are still really hot, they will break).
- Once cooled, add glazed and top with lemon zest and mini chocolate chips. Enjoy!
Notes
- NOTE: I use mini donuts pan that yields 3″ donuts. If you are using larger donut pans, adjust baking time accordingly!
- Make sure to do all your prep work before your batter is ready as these need to go in the oven as soon as the wet and dry ingredients are mixed.
- You need your plant based milk to be at room temperature or else your coconut oil will solidify in the batter. If the coconut oil solidifies, it won’t be evenly distributed. I just put mine in the microwave for about 15 seconds or so until slightly warmed. To be certain your coconut oil doesn’t solidify, mix your milk and oil first and you can always put it in the microwave for 5-10 seconds if it starts to solidify
- For the glaze, I like the texture from the raspberry seeds but you can use a sieve and just use the juice- you’ll probably need to adjust amounts until you reach your desired glaze consistency and taste
Leave a Reply