Gluten-Free Vegan Blackberry Baked Donuts

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Prep Time15 min

The natural sweetness of blackberries cuts the tartness of the lemon in these vegan and gluten-free baked donuts.

Guten-Free Vegan Blackberry Baked Donuts



  • ¾ cup coconut milk mixed with 1 teaspoon lemon juice*
  • 1 mashed banana (about ½ cup)
  • 3 tablespoons coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup tapioca flour
  • ¼ cup quinoa or coconut flour
  • 2½ teaspoons baking powder
  • ¾ cup fresh California Giant Blackberries
  • Optional glaze:

  • ⅓ cup California Giant Blackberries
  • 2 tablespoons coconut milk
  • 1 to 2 cups confectioners' sugar


      • Whisk coconut milk and lemon juice and set aside to curdle and form “buttermilk”.
      • Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
      • Mix in dry ingredients (gluten-free flours or a total of 1¼ cups regular flour if preferred), folding in blueberries last.
      • Pour into donut cake pan and bake for 16 to 20 minutes at 350˚F. Optional: drizzle with blueberry glaze and sprinkle with raw sugar.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!