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Raspberry Glazed SunButter Chocolate Donuts

Delightful gluten-free and nut-friendly chocolate donuts topped with a vibrant raspberry glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup 1 cup (120g) oat flour This flour has a mild, slightly sweet flavor that creates a lovely texture.
  • 1/2 cup 1/2 cup (50g) cacao powder Rich and aromatic, this cacao powder adds a deep chocolate flavor.
  • 2 tsps 2 tsps baking powder This ensures a light and fluffy texture.
  • 1/4 tsp 1/4 tsp salt A pinch of salt enhances the overall flavor profile.
Wet Ingredients
  • 1/2 cup 1/2 cup (160g) maple syrup This natural sweetener lends delightful caramel-like sweetness.
  • 1/2 cup 1/2 cup (125g) SunButter Adds richness and moisture to the donuts.
  • 3/4 cup 3/4 cup (180g) Almond Breeze Almondmilk Light and subtly sweet, a great dairy alternative.
  • 1 tsp 1 tsp vanilla extract Rounds out the flavors beautifully.
Raspberry Glaze
  • 1 cup 1 cup (120g) raspberries Juicy and vibrant, crucial for the glaze.
  • 1 tbsp 1 tbsp lemon juice Bright and zesty, enhances glaze flavor.
  • 2 cups 2 cups (240g) powdered sugar Necessary for that luscious glaze.

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC).
  2. In a large bowl, whisk together the oat flour, cacao powder, baking powder, and salt until well combined.
  3. In a separate bowl, stir together the SunButter, maple syrup, almond milk, and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is lump-free.
  5. Fill the greased donut pan with the batter until even with the top. Smooth the tops.
Baking
  1. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  2. Cool for 10-15 minutes before flipping onto a cooling rack.
Glazing
  1. Puree raspberries in a high-speed blender.
  2. In a bowl, whisk together the powdered sugar, lemon juice, and 2 tablespoons of the pureed raspberries. Add more puree until it reaches a thick yet drizzle-able consistency.
  3. Generously drizzle the raspberry glaze over the cooled donuts and add colorful sprinkles if desired.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to five days. For longer storage, freeze in a freezer-safe bag for up to three months.