baked vanilla donuts with strawberry glaze {vegan/soy-free}
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 1 cup granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup soy-free vegan butter, at room temperature
  • ½ cup aquafaba {chickpea brine}
  • ⅓ cup Silk vanilla almondmilk yogurt
  • ¼ cup vegetable oil
  • 2 tbsp vanilla extract
  • ⅔ cup Silk unsweetened vanilla almondmilk
  • *for the strawberry glaze*
  • ¼ cup dehydrated strawberries
  • 2 cups powdered sugar
  • ¼ cup Silk unsweetened vanilla almondmilk
  1. Preheat the oven to 350F, and spray a donut pan with nonstick spray.
  2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
  3. Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
  4. In a small bowl, whisk together the oil, aquafaba, Silk almondmilk yogurt, and vanilla, and add them to the dry ingredients. Mix until combined.
  5. Finally, pour in the Silk unsweetened almondmilk, and beat on medium-low until smooth and creamy.
  6. To easily fill the donuts, pour batter into a zip-top bag and cut off a corner. Pipe the donut molds about ⅔ full.
  7. Bake for 14-15 min, until donuts are puffy and a toothpick inserted in the center comes out clean.
  8. While the donuts cool, make the strawberry glaze. First place the dehydrated strawberries in your food processor and pulse until they become fine powder.
  9. In a shallow bowl, whisk together the powdered sugar and strawberry powder. Slowly add in the almondmilk until you reach a thick, smooth consistency {think like honey!}. You may not need all the almondmilk.
  10. Once donuts have cooled off, dip the tops into the prepared glaze, and place on a cooling rack so that the excess can drip off. Enjoy!
Recipe by The Baking Fairy at