These baked whole wheat donuts feature fresh strawberries, a drizzle of frosting, and sweet-tart dehydrated strawberry dust. When they’re ready, they’ll look and taste just as good as the doughnuts.
Active time: 15 minutes Total time: 1 hour
Strawberries and cream baked donuts
Ingredients
- 1 cup (130g) whole wheat pastry flour
- 1/4 cup (40 g) coconut sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (118 ml) low-fat buttermilk
- 1 large egg
- 1 tablespoon avocado oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (76 g) sliced
fresh strawberries, finely chopped - 1/3 cup (39 g) powdered sugar
- 2 teaspoons 2% milk or oat milk
- 1/4 cup (8 g) freeze-dried strawberries, crushed
Directions
Preheat the oven to 425° (218°C). Coat a standard 6-cavity donut pan (1/3 cup/79 ml) with cooking spray.
In a large bowl, stir together the dough flour, coconut blossom sugar, baking powder, cinnamon and salt. In a medium bowl, whisk together the buttermilk, egg and oil. Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until well combined. Fold in the strawberries. Don’t over mix or the donuts will be tough.
Divide the dough into the prepared pan and press it evenly into the donut pans. Bake for 8-10 minutes, until the donuts are golden brown and a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Sift the powdered sugar into a small bowl. Add the milk and stir until a thick glaze forms. Place the donuts bottom side up on a plate and drizzle with the glaze. Sprinkle with the crushed freeze-dried strawberries and serve.
Servings: 6 | Serving size: 1 donut
Nutritional values
Originally published May 4, 2021; Updated December 2025
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