Strawberry Shortcake Donuts (Gluten Free Dairy Free)
These Strawberry Shortcake Baked Donuts are the best healthy donuts to bake the next time you are craving homemade donuts. Because they are baked cake donuts, they are much easier to make at home, do not require any yeast & are made with simple ingredients. They are gluten free, grain free, refined sugar free and dairy free so they're the perfect sweet treat to make for anyone on a with food allergies, on special diet or someone who has a sweet tooth but also likes to enjoy healthier treats!
Equipment
- Piping Bag
- Cooling Rack (optional)
Ingredients
For the Vanilla Donuts
Dry Ingredients
- 3 cups almond flour
- 2 teaspoon baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ⅓ cup granulated monk fruit sweetener
- 2 large eggs room temperature
- ¼ cup almond milk or non-dairy milk of choice
- 2 tablespoon avocado oil can sub almond, walnut or melted coconut oil
- 1 teaspoon vanilla extract
For the Strawberry Frosting
- 6 fresh strawberries washed, tops cut off
- 1 cup powdered monk fruit sweetener
- 2 tbsp almond milk or milk of choice
- 1 tsp vanilla extract
For the Crunch Topping
- 1 oz freeze dried strawberries
- 1 oz gluten free vanilla or lemon cookies like Simple Mills Lemon Sweet Thins
Instructions
- Pre-heat oven to 350F and grease a donut pan.
- In a large mixing bowl, add the almond flour, baking powder & salt, whisking to fully combine.
- Make a well in the center of the mixture and add eggs, monk fruit, vanilla, milk & avocado oil, whisking again to combine the wet ingredients.
- Using a silicone spatula, fold the dry ingredients into the went until fully incorporated. The dough will seem a little thick, almost like cookie dough; don’t worry this is what you want!
- When the donut base ingredients are fully mixed, add the batter to a piping bag and pipe into donut pans. You may need to help the batter along by pressing it gently into shape as it is very thick.
- Bake donuts for 18-20 minutes until golden brown or a toothpick comes out clean. Place donut pan on a cooling rack to cool after baking but do not remove from the pan until cool.
- While donuts bake, puree fresh strawberries in a food processor.
- Add to a small bowl with powdered monk fruit, milk & vanilla, whisking until a frosting forms & set aside. You can chill this in the fridge while the donuts bake & cool for a thicker texture.
- To make the crunch topping, add freeze dried strawberries & vanilla cookies to a food processor & pulse. You don’t want to grind them too fine, just pulse enough to break them up until they create your desired texture.
- Once donuts are baked & cooled, dunk the tops into the frosting one by one, then into the cookie mixture.
- Serve and enjoy!
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