These vegan strawberry donuts combine a flaky exterior and vibrant fruit flavor with a smooth dairy-free cream filling. Baked with a mix of flours and coconut oil, they are tender, nutrient-dense, and free from refined additives.
2 cups (240g) all-purpose flour
1/2 cup (55g) almond flour
2 tsp baking powder
1 tsp salt
1/2 cup (120ml) coconut oil
1/4 cup (60ml) maple syrup
2 tsp vanilla extract
2 cups (300g) strawberry puree
2 tbsp (15g) arrowroot powder
Preheat oven to 375°F (190°C)
In a large bowl, combine all-purpose flour, almond flour, baking powder, and salt. Add coconut oil, then gradually mix in maple syrup and vanilla extract until the dough is crumbly.
Roll the dough into a ball, place in a greased bowl, cover with a kitchen towel, and let rest at room temperature for 30 minutes to enhance texture.
Divide the dough into 12 equal pieces. Roll each into a cylinder, then shape into donuts using a donut cutter to create a center cavity for filling.
Prepare the filling by blending strawberry puree with arrowroot powder until smooth. Chill for 15 minutes to thicken.
Insert filling into each donut hole using a piping bag; place donuts on a greased baking sheet.
Bake for 10 minutes. Cool completely before serving.
Use room-temperature liquid coconut oil for optimal dough texture.
Substitute cake flour for all-purpose flour for extra tenderness.
Replace almond flour with coconut flour for a gluten-free version.
Chill the filling for at least 15 minutes to ensure it sets properly.
Substitute raspberry puree for a twist on the fruit flavor.
Use cornstarch in place of arrowroot as a thickener for the filling.
Find it online: https://flavoornote.com/strawberry-donuts-with-a-creamy-filling/