Raspberry Donuts

Just in time for weekend baking, here’s the best vegan raspberry donuts recipe. If you have a love affair with raspberries, these baked donuts infused with raspberries and topped with coconut will make your taste buds happy. Serve them for breakfast or brunch on the weekends or any day of the week!

A stack of three donuts has fresh raspberries and more donuts around it and in the background.

If you’re curious about vegan baked breakfast recipes, you must try my Vegan Raspberry Chocolate Croissants. So simple. So good. Or, if you’re in for something different, how about my Vegan Gluten-Free Banana Pancakes. Perfect weekend breakfast… here we come!

Ingredients are laid out on a white counter. The labels next to them read, sugar, baking powder & soda, raspberries, plant-based milk, apple cider vinegar, flax egg, vegan butter, nutmeg, and flour.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Flax egg — We’ll use a flax egg for this recipe, but you can substitute a chia egg or even 1/4 cup of mashed bananas (which will impact the flavor of these donuts).
  • Vegan butter — Use your favorite dairy-free buttery sticks or tub margarine.
  • Flour — I recommend using all-purpose flour, whole wheat pastry flour, or a 1:1 gluten-free baking flour.
  • Baking powder + baking soda — Make sure yours is fresh by testing a bit of baking powder in hot water and baking soda in vinegar. If it bubbles, your batch is good to go!
  • Ground nutmeg — You can buy this along with the spices in the baking aisle of most grocery stores.
  • Sugar — I use granulated sugar.
  • Plant-based milk — Use your favorite plant-based milk such as soy milk or almond milk. I recommend using vanilla-flavored milk, but you can also use plain milk. If using plain milk, you can add a teaspoon of vanilla extract if you’d like.
  • Apple cider vinegar — I like the subtle taste of apple cider vinegar, but you can substitute white vinegar or even lemon juice.
  • Raspberries — You’ll need a little over a half cup of fresh or frozen raspberries.
  • Food coloring — Want to add a pop of more color to your donuts? You can add some food coloring. I recommend using organic/natural food coloring as it’s made with healthier ingredients. You can also try adding some beet puree or Hibiscus food coloring powder which you can buy online.
  • Powdered sugar — You’ll need nearly one cup of powdered sugar for the glaze.
  • Toppings — You can serve your donuts as-is, or add some fun toppings, like coconut flakes, chopped nuts, and even sprinkles.
A mound of fresh raspberries has two leaves from the bush behind it.

What Raspberries are Best?

When choosing fresh raspberries, look for berries that are plump and firm. This is the best indication of ripeness, which is important because raspberries do not continue to ripen after they’re picked. The good news is you can use either fresh or frozen raspberries for this recipe.

Storage Tips

Store donuts in an airtight container at room temperature for up to 3 days or in the fridge for up to 10 days. You can freeze them in appropriate freezer-safe containers or bags for up to 2 months.

A raspberry donut has pink frosting on top and is surrounded by more donuts in the background.

Why This Recipe is a Winner

  • DONUT FLAVOR — Adding ground nutmeg infuses donuts with that donut shop flavor
  • FLUFFY — Combining baking soda with apple cider vinegar makes these donuts light and fluffy
  • NATURAL — Adding fresh berries to the batter creates baked-in goodness
  • PERFECT PORTION — This batch is perfectly proportioned to make 6 to 8 donuts — enough to fill up a regular-sized donut pan. It’s also enough to have around and finish up over a weekend and thereby avoid the temptation during the week.

Donut Toppings

These donuts are pretty amazing served plain, but toppings can be so much fun! If you use a topping, add it before the glaze sets. Here are some favorites:

Serving Suggestions

Serve your freshly-baked donuts with any of the following for breakfast or for brunch:

A hand holds a raspberry donut with a bite taken out. It's hovering over a stack of two more donuts with fresh raspberries around it. There's another donut in the background.

Vegan Donut Favorites

If you love these raspberry donuts, you may want to try even more raspberry recipes, like these vegan raspberry muffins. But, if you’re hankering for more vegan donuts. Here are some favorites:

A stack of three pink donuts are surrounded by fresh raspberries. There are more donuts in the background.

Vegan Raspberry Donuts

Bake these vegan raspberry donuts and enjoy a delicious treat within minutes! Proportioned perfectly for your donut pan, these dairy-free, egg-free donuts are a sweet treat for everyone!
4 from 1 vote
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 3 minutes
Total Time: 28 minutes
Servings: 6
Calories: 282kcal


  • 1 flax egg
  • ¼ cup vegan butter
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup plant-based milk (vanilla-flavored or plain)
  • 2 teaspoons apple cider vinegar
  • ½ cups raspberries
  • 2 drops red food coloring**

Raspberry Glaze

  • ½ cup powdered sugar
  • 1 teaspoon vegan butter, softened
  • 4 raspberries
  • 1 to 2 teaspoons plant-based milk
  • Toppings: coconut flakes, chopped nuts, sprinkles


  • Preheat oven to 350°F/175°C. Spray a donut pan with vegetable spray.
  • In a small bowl, prepare the flax egg and set it aside.
    A measuring spoon drizzles a flax egg mixture into a small glass bowl
  • In a microwave-safe mixing bowl, add the vegan butter. Heat in a microwave until melted, around 20 seconds. Set aside.
  • Add the sugar, milk, vinegar, and flax egg. Stir to combine. Add food coloring drops if using. (See notes for food coloring options).
  • In another bowl, stir together the flour, baking powder, baking soda, and nutmeg.
  • Roughly chop the raspberries. You want raspberry pieces to present throughout the donuts. Stir it into the flour mixture.
  • Stir the liquid mixture and the flour mixture together until combined. 
    A hand holds a bowl pouring a pink milk mixture into a bowl with flour.
  • Use a spoon to evenly distribute the batter in each donut compartment, filling each to the top. This batter should fill up 6 compartments.
    A spoon is drizzling pink batter into donut pan compartments.
  • Bake 10 to 15 minutes, until the donuts are done and slightly golden colored on the top.
  • Remove from the oven and allow to cool for a couple of minutes.
  • Make the Raspberry Glaze by combining the powdered sugar and coconut oil in a bowl. Stir to combine. It will be a dry mixture. Mash the raspberries and stir them into the mixture. Then add the milk, one teaspoon at a time until you reach the desired, spreadable consistency.
    Looking down into a glass bowl full of powdered sugar and chopped raspberries.
  • Dip each donut in the glaze and then immediately coat it with coconut flakes, sprinkles, or your favorite toppings. Serve warm.

Recommended Equipment

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Food Coloring Options:
These donuts are fine as is, but if you’d like to boost the color, you can add a couple of drops of food coloring to the donut batter and/or the glaze. I recommend using organic/natural food coloring as it’s made with healthier ingredients. You can also try adding some beet puree or Hibiscus food coloring powder which you can buy online.
Calories: 282kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 122mg | Potassium: 158mg | Fiber: 2g | Sugar: 27g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.

3 Responses to Raspberry Donuts

  1. Avatar thumbnail image for MarlyAmanda Reply

    Would applesauce work in place of butter in this recipe? If not, any suggestions? Our household is oil free.

  2. Avatar thumbnail image for MarlySuzan Reply

    4 stars
    Hello Marly, thank you for your sweet recipe i liked it and surely try it out.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Suzan!

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