A super fun, summer flavor, these vegan berry doughnuts are so perfectly sweet and pretty! Who doesn’t love a good doughnut?! These are naturally sweetened and easily made gluten free.
I’m getting married in two dayssss, guys!!! Literally can’t with all the excitement. I’ve been back at my parents’ in Columbus since Monday, and it’s been great being here to help my mom with last minute stuff. Also had my last dress fitting Monday – it is PERFECT. I’m obsessed. I cannot wait to wear it, and I mostly can’t wait for Joe to see it. Tonight he and the boys will be picking up their tuxes and going to dinner, and my bridesmaids/the moms are getting our nails done!! If you know me well, nails are my favorite thing to do – like a lot of girls love to shop, I’d rather get my nails done any day – so I’m like probably overexcited, but whatever. Although I do feel bad for whoever gets my nasty, post-marathon runner feet (haha gross, sorry). AND I’m teaching a few of my bridesmaids and mom an Insanity class tomorrow, which should be really fun, then of course we’ll have rehearsal things that afternoon and night. So much going on, but super fun, exciting things. We are SO blessed and appreciative for all the hard work and love people have put in to get everything ready. So many feels!!
Thinking the perfect post workout fuel for Insanity tomorrow would be some of these vegan berry doughnuts. Maybe motivation to get through the workout?! Either way, I’ve been craving one of my healthy doughnuts, so I decided to mix in the summery berry flavors I’ve been loving lately. These doughnuts have got berry in the batter AND in a glaze-like sauce on top! They’re soft, fluffy, and so yum straight out of the oven.
It seems like a ton of work, but it’s really not complicated at all! You’ll use a few extra bowls but it’s totally worth it for how beautiful and delicious these vegan berry doughnuts turn out. First, mix the plain doughnut batter – just oat flour, ground flax, date paste, and almond milk. Then divide it into three bowls (one for each berry – I used blackberry, raspberry, and blueberry). If you’re just using one berry or mixing all three into the doughnut batter, no need to divide!
Once the batter is separated, blend the some frozen or fresh berries with a couple tablespoons of water. Stir into the doughnut batter, and repeat with each type of berry you’re using. Told ya it wasn’t complicated! Bake those pretty little gems for 10 minutes and you’re left with colorful, sweet, berrylicious doughnuts.
While the doughnuts were cooling, I decided a mixed berry sauce like the one I made for these muffins would be the perfect glaze-like addition to these doughnuts. Simply blend some fresh or frozen berries with a splash of almond milk or water until it’s pourable, and either dip the doughnuts or pour it right over. Look at that color!!
The raspberry turned out super sweet and tart, with a bright pink hue that I fell in love with. Blueberry was darker and freckly, and blackberry surprisingly was an in between color, almost magenta! Joe said that one was the best. Honestly, how can you pick a favorite?! You can’t go wrong with any of the flavors – these vegan berry doughnuts are pillowy soft, tender, and the pops of berries gave the perfect sweetness and tartness. Summery perfection, in doughnut form.
Have a great weekend, friends! I’ll just be GETTING MARRIED (squeals). 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!