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strawberries

Strawberry Chocolate Baked Donuts (vegan option!)

February 8, 2019 by Rachael Ng Leave a Comment

Since Valentine’s Day is next week, and I’ve recently been very into pink and red desserts over on Instagram, I decided I wanted to come up with a vegan-friendly strawberry baked donut. After a less-than-thrilling first recipe attempt, I came to the conclusion that the donut would just be better if I added cocoa powder. Is this my life now? Adding chocolate to anything and everything because it just makes things better? Anyways, these baked cake donuts are so light and fluffy, they’re basically cake. My toddler, who knows what a donut is, took one bite and decided all on her own that these donuts were in fact cake – she chased me around trying to get a bite of my “cake” – ha!

I added strawberry purée to both the donut batter and the icing. The icing is really where the strawberry flavor hits you, so don’t skimp on the purée! I made this recipe twice in an attempt to perfect the pink icing and both times I ended up with results that just weren’t visually appealing enough for decent photos. BUT that doesn’t mean I didn’t perfect the recipe! And since Valentine’s Day is just a few days away, I really wanted to get this recipe published for you all, even with this one photo. I hope that’s okay with you, and I promise that at some point I will make these again and get more than just a “donut in hand” pic. Happy baking!

Strawberry Chocolate Baked Donuts with Strawberry Icing
Makes 6 regular donuts or ~32 mini donuts

Donuts
1/4 cup coconut sugar
1 large egg or 1 flax egg (1 Tbsp flaxseed  meal + 3 Tbsp water) if vegan
2 Tbsp unsweetened almond milk
3 Tbsp neutral oil (avocado, grapeseed, light olive oil)
1/2 tsp vanilla extract
1/2 cup strawberry purée*
3 Tbsp applesauce
3/4 cup whole wheat pastry flour or all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/8  tsp fine sea salt
Icing
1 1/2 cups powdered sugar
2 Tbsp strawberry purée*
1/2 tsp vanilla extract
1-4 tsp nut milk

1.) Preheat your oven to 350°F and spray your donut pan with olive oil (or other non-stick spray). For vegan donuts, prepare your flax egg.

2.) In a small bowl, whisk together the coconut sugar and egg. Add the almond milk, oil, and vanilla extract and whisk until totally combined. Stir in the strawberry purée and applesauce; set aside.

3.) In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until no white streaks remain. Add liquid ingredients to dry and gently fold until totally combined, making sure to scrape flour/cocoa off the bottom of the bowl.

4.) Add your batter to a piping bag or ziplock bag. Snip the end and pipe batter into donut pan, filling close to the top. Bake regular donuts at 350°F for 10-11 minutes and mini donuts at 350°F for 6-7 minutes or until toothpick inserted into a donut comes out with crumbs.

5.) Allow donuts to cool in the pan for 5 minutes before removing to a cooling rack. I like to turn my pan over and wave it a bit until the donuts fall out.

6.) Once your donuts have cooled, you can make your icing. In a small saucepan, add the powdered sugar, strawberry purée, and vanilla extract. Use a small spatula or whisk to combine the ingredients. If needed, add nut milk 1 tsp at a time until desired consistency is reached – I added around 3 tsp. Keep stirring/whisking until icing is totally smooth and no lumps of powdered sugar remain.

7.) Place icing over a very low heat on the stove and heat up until just warm. Turn off the heat and begin dipping the tops of your donuts. Work quickly and stir the icing as you go along to keep it from crusting. The icing will harden on your donuts very quickly, so if you plan to use sprinkles or other toppings, I recommend having a second person do that part immediately after each donut is dipped. Enjoy your donuts! Store leftovers in an airtight container at room temperature or in the refrigerator if it’s warm.

*for my strawberry purée I simply blended 2 cups of whole frozen strawberries that I had thawed at room temperature. The 2 cups of berries gave me about 1 1/4 cup strawberry purée – you’ll only need half of that for this recipe.

Filed Under: Breads, Cake, Dairy-free, Vegan Tagged With: baked donuts, cake donuts, dairy-free, strawberries, strawberry chocolate, strawberry icing, vegan

Keto Strawberry Protein Mini Muffins

August 7, 2018 by Rachael Ng Leave a Comment

When one of my Instagram followers messaged me about high-protein, ketogenic desserts, I knew I wanted to really branch out (y’all know I love my carbs!) and attempt something that was keto-friendly and made with protein powder! I came up with these Strawberry Protein Mini Muffins after doing a bit of Googling on what kind of foods are keto-friendly. I was looking for ingredients that were low-carb and higher in fat, so I chose to use almond flour as the base and added three large eggs, protein powder, olive oil, and a sprinkling of coconut flakes – these get nice and toasty in the oven.

I’ve had a big bag of Stevia in the Raw sitting around for a while now, so I took this opportunity to finally put it to use! Yes! I’m so excited to offer you guys a yummy, keto-friendly treat in portions that are small enough for you to decide how many carbs you want to add to your daily diet. My husband and mom (who is a major sweets lover!) both love these! Happy baking!

Keto Strawberry Protein Mini Muffins
Makes ~40 mini muffins

2 cups almond flour
1/2 cup protein powder
1 1/2 tsp baking powder
1/4 tsp fine sea salt or table salt
3 large eggs, room temp
1/4 cup extra virgin olive oil
3/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup Stevia in the Raw
1 cup chopped strawberries
1/2-1 cup flaked coconut for topping (optional)

1.) Bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes. In the meantime, preheat your oven to 350° and line your mini muffin pan with paper liners*

2.) In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt; set aside.

3.) In a medium bowl, whisk the eggs. Whisk in the olive oil, almond milk, and vanilla extract until combined. Add the Stevia and stir until combined.

4.) Add liquid ingredients to dry and stir until just combined. Fold in the chopped strawberries until no flour pockets remain.

5.) Fill mini muffin pan 3/4 of the way full (I used a 1 Tbsp cookie scoop of batter for each muffin). Top with desired toppings – I chose coconut flakes! – and bake at 350° for 15-20 minutes or until toothpick inserted into the middle comes out clean**

6.) Allow muffins to cool in the pan on top of a cooling rack for 10 minutes before removing to totally cool on a cooling rack until ready to eat. We actually liked these better the next day, and I recommend storing them in the refrigerator. Enjoy!

*I highly recommend using liners when baking muffins with almond flour. I’ve found that this kind of flour tends to make quick breads stick to the pan, no matter how much oil spray I’ve used
**before using a toothpick, I like to lightly tap one muffin to see if it bounces back. If it does, I know there’s a good chance the muffins are done

 

Filed Under: Dairy-free, Fruit, Gluten-free, Grain-free, Keto, Muffins, Quick Bread Tagged With: almond flour, coconut, dairy-free, grain-free, stevia, strawberries

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Meet Rachael

Hi! I'm Rachael! I created Sugared & Stirred as a place for me to share delicious, dairy-free desserts. My goal is to make better-for-you, indulgent treats that won’t compromise your goals, because I believe that true wellness is about moderation, not deprivation. So go ahead, eat the cookie. Slice the cake. Enjoy your life!

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