Baked Strawberry Donuts | Vegan & Gluten-Free

strawberry donuts on small white plates with fresh cut strawberries on the side

5 from 1 reviews

These Baked Strawberry Donuts are the perfect refreshing summer dessert! Fluffy vegan & gluten-free donuts loaded with fresh strawberries and topped with a juicy, bright red glaze.



For the Donuts:

  • 1 1/2 cups (147 g) quick-cooking or rolled oats, blended to make oat flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup (110 g) cane sugar
  • 1/2 cup (120 g) almond butter
  • 1/3 cup (83 g) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3/4 cup (180 ml) + 2 tablespoons dairy-free milk (I used soy)
  • 1/2 cup (70 g) finely chopped fresh strawberries
  • 1 teaspoon lemon juice

For the Strawberry Glaze: 

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (11 g) freeze-dried strawberries (optional; see notes) 
  • 13 teaspoons water, as needed 
  • Pinch of salt


  1. Prep: Preheat the oven to 350F and grease or spray your donut moulds with nonstick cooking spray.
  2. Dry Ingredients: whisk the oat flour, baking powder, and salt together in a medium bowl. Set aside.
  3. Wet Ingredients: in a separate bowl, combine the sugar, almond butter, applesauce, vanilla, and non-dairy milk. Mix until the sugar is dissolved, then add to the dry ingredients and mix well, until no clumps of flour are left. Mix the chopped strawberries with the lemon juice (this keeps them from turning purple in the oven). Then, fold the strawberries into the batter.
  4. Bake: Use a spoon or cookie scoop to transfer the batter into a donut pan, dividing it evenly between 12 “donuts”. Bake in the middle rack for 20 to 22 minutes, then remove from the oven and let sit for 5-7 minutes to cool before removing the donuts and placing them on a wire rack. Let cool completely before glazing.
  5. Make the Glaze: Pulse the freeze-dried strawberries in either a spice grinder or a food processor until a fine powder forms, then sift this powder into a small bowl. Add the powdered sugar and lemon juice to the bowl and whisk to form a thick glaze. If necessary, add additional water in 1 teaspoon increments until it has thinned to your liking – I used 1 additional teaspoon.
  6. Drizzle & Serve: dunk the top of each donut into the glaze, or use a spoon to drizzle the glaze over each donut. Serve & enjoy; leftovers will keep at room temperature for up to 2 days with glaze, or can be frozen for up to 2 months. 


  • Freeze-Dried Strawberries: I found my freeze-dried strawberries at Trader Joes, but if you can’t find any, simply leave them out and make a lemon glaze instead. I would recommend using only 1 tablespoon of lemon juice + 1 tablespoon of water if you are not adding the berries.
  • Other Substitutions: almond butter can be swapped for any other drippy nut or seed butter. Cane sugar can be swapped with coconut sugar or brown sugar. I used soy milk for this recipe, but any other plant based milk will work too. I have not tested this recipe with any other flours.