Blueberry lime glazed baked vegan donuts made with aquafaba!
Have you tried baking with aquafaba yet?
Earlier this year I started playing around with it more as an egg replacement for allergy free baking and so far I’m really loving it!
My first experiment involved turning my gluten free bread recipe into an egg free + vegan bread. It turned out so much better than I could have hoped! Not to mention it was incredibly easy without any fussy ingredients all things considered.
So what is aquafaba?
Basically all you need to know is that aquafaba (translation = bean water) is the brine you find in cans of beans. So all that smelly bean water that you and I used to pour down the drain actually has the ability to replace eggs in some instances – without the smell!
About this recipe
First things first: if you don’t have an egg allergy and you don’t mind eating them you can also make this recipe using whole eggs in place of the aquafaba. I made a batch using eggs and a batch using aquafaba side by side for comparisons sake and they came out nearly identical. Admittedly the one with eggs do have more of a rise – that’s the magic of baking with eggs – but it’s negligible. My in laws were also kind enough to volunteer their services as taste testers and they couldn’t tell which ones were vegan ?
These donuts are yeast free and baked in a donut mould (<–amazon affiliate link) rather than fried which means you can throw together a bowl and be enjoying these in no time.
The glaze was inspired by a recipe from How Sweet Eats for her blueberry glazed doughnut muffins. As soon as I saw her recipe I knew I had to try something similar. The only difference is that I’ve added a squeeze of lime juice to my recipe because why not. Feel free to leave out the lime if you don’t have one on hand or just sub it with lemon juice. Blueberry and lemon is always a combo worth having!
I hope you enjoy these donuts as much as we did! I’ve now spent far too long looking at pictures of donuts that I need to go eat something ASAP. Enjoy!
- 1 1/2 cup all purpose gluten free flour, 210 grams
- 2 teaspoons baking powder
- 1 teaspoon psyllium husk or xanthan gum* omit if your GF flour already contains xanthan
- 1/2 cup sugar, I used coconut sugar, but you can use caster, 100 grams
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons aquafaba*
- 1/2 cup dairy free milk of your choice, 118 ml
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, 52 grams, melted
For the Glaze
- 1/3 cup blueberries fresh or frozen, 35 grams
- squeeze of lime juice
- 2-3 cups powdered sugar, 250-375 grams, more for a thicker glaze
- Preheat the oven to 350°F/180°C.
- In a medium sized bowl add you flour, baking powder, psyllium husk or xanthan gum, sugar, cinnamon, nutmeg, and salt and whisk everything together.
- In another medium sized mixing bowl add your aquafaba and mix on high with electrical beaters or on stand mixer for about 2 minutes. The aquafaba will become white and frothy. Carefully add in the vanilla, milk, and coconut oil to the aquafaba and beat for another minute on high.
- Slowly pour the liquid ingredients into the dry ingredients and mix as you go. Mix on a low speed until everything is fully combined.
- Spoon your batter into the donut moulds. You can also do this task faster by pouring the batter into a large ziplock bag, cutting the corner off on of the bottom sides and squeezing the batter out of the bag into the moulds.
- Bake for 15-18 minutes or until the donuts are cooked through.
- After you remove the donuts from the oven allow them to cool slightly before dipping them in the blueberry glaze.
for the glaze
- Microwave the blueberries until soft and juicy and then add them to a blender or food processor and blend until pureed. Transfer the pureed berries to a small mixing bowl, add a squeeze or lime juice the bowl and whisk in the powdered sugar until no lumps remain. You may need to add more powdered sugar depending on how thick you want you glaze.
*can sub aquafaba with 2 eggs Makes 9-12 donuts