Berry Iced Vegan Donuts

Berry Iced Vegan Donuts

Thought donuts were more naughty than nice? Not anymore! Our resident Baker, Reece Hignell, owner of Cake Boi, has developed these healthy Berry Iced Vegan Donuts for a not so naughty, delicious treat. He's skipped the red food colouring and artificial flavours instead using our Essential Reds powder which also gives an added boost of antioxidants.

A fun and flexible recipe, perfect to make with the kids and easy to turn into cupcakes instead if you don't have a donut tin lying around.

Prep Time:

15 minutes 

Cooking time:

15 minutes 




  • 2 cups (260g) all-purpose plain flour
  • ½ cup (70g) granulated erythritol
  • 1 teaspoon (4g) baking soda
  • ½ teaspoon (4g) ground cinnamon
  • 2 teaspoons (10g) vanilla extract
  • ½ cup mashed banana (about 1 small banana)
  • 1 ¼ cups almond milk
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons melted coconut oil

    Berry Coconut Glaze
  • 1 cup (95g) coconut butter
  • ¼ cup (55g) almond milk
  • ½ cup granulated erythritol
  • 1 tablespoon lemon juice
  • 1 tablespoon Melrose Essential Reds
  • Freeze dried raspberries, crumbled, to serve
  • Desiccated coconut, to serve


Preheat the oven to 180℃ and grease a 12-hole donut tray.
Add plain flour, erythritol, baking soda, cinnamon and a pinch of sea salt into a large mixing bowl. Mix to combine.

In a separate mixing bowl, add the mashed banana, almond milk, vanilla extract, apple cider vinegar and the melted coconut oil. Give the mixture a good stir until well combined. Scoop the mixture into a pipping bag and pipe the mixture between the holes of the donut tin. 

Place into the oven and bake for 12-15 minutes until golden brown and when an inserted skewer comes out clean.

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