Healthy Gluten Free Blackberry Lemon Cake Donuts
Healthy baked blackberry lemon donuts are easy to make and a must when fresh blackberries are in season! Plus, there is no kneading or rise time needed – just mix, bake, and enjoy! They’re delicious and kid-approved!
Ingredients
- 2 eggs
- 6 tbsp unsweetened almond milk
- 3 tbsp unsweetened applesauce
- 2 tbsp avocado oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1/3 cup natural cane sugar
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 cup fresh blackberries
Glaze Ingredients
- 2 tbsp powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and place the silicone donut pans on a baking sheet. Oil the donut pans.
- In a large bowl, whisk together the eggs, milk, applesauce, oil, lemon juice, lemon zest, and vanilla extract.
- Once the wet ingredients are fully mixed, add the oat flour, almond flour, coconut flour, sugar, salt, and baking powder, and stir until you don’t see any dry clumps anymore. Stir in the blackberries.
- With a spoon, spatula, or piping bag, transfer the batter to your greased pan, leaving a little room at the top.
- Bake for 16-18 minutes. Test with a toothpick for doneness by inserting it into the center of a donut, looking for a dry crumb.
Notes
To make large donuts, use a donut pan that has a larger donut shape. If using a larger size, you’ll end up with closer to 6 donuts, and the baking time will increase by a few minutes. For a sweet blackberry glaze, use blackberry juice instead of lemon juice.
Nutrition
Calories: 116kcal, Carbohydrates: 14g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 157mg, Potassium: 50mg, Fiber: 2g, Sugar: 8g, Vitamin A: 54IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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