Strawberry Rhubarb Donuts (vegan + gluten-free)

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The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!

How To Make Strawberry Rhubarb Donuts

This recipe is completely vegan and gluten-free, made without eggs or dairy, but I promise you won’t miss either in the taste or texture. It’s also oil-free made with SunButter instead, which adds flavor, structure, and all the moisture these donuts need. Let’s break it down step by step…

Step 1: Make the Strawberry Rhubarb Puree

The easiest way to turn fresh produce into a flavorful form that blends perfectly into baking is by cooking it down with a splash of lemon and a little bit of sweetness and then pureeing until smooth. This will concentrate both the sweetness of the strawberries, and the tart flavor of rhubarb so neither gets lost in the oven. It also creates a really good base for a baked donut batter since it adds lost of moisture, so no dry crumbly donuts here.

Roughly chopped rhubarb, half the strawberries and remove the stems, and then simmer everything together for about 10 minutes until reduced to a sticky softened mixture. Then you can use an immersion blender to save yourself some clean up, or transfer to a normal blender and blend until smooth. It’s best to let the puree cool for about 30 minutes before mixing into the batter.

Step 2: Prepare the Donut Batter

We start by beating together the wet ingredients:

Strawberry rhubarb puree
Almond milk – or whatever milk you prefer
SunButter – I used the Creamy variety for this recipe
Cane sugar – or coconut sugar is fine
Vanilla extract

Just until combined. Then comes the dry ingredients:

Gluten-free flour – yes, the variety I used does contain xanthan gum
Almond flour – the light, non-gummy compliment the cakey crumb needs
Baking powder
Salt

Continue mixing by hand or with an electric mixer until fully combined, but don’t over mix or they may become gummy while baking.

Step 3: Bake the Donuts

I use a metal donut pan, but silicone as great as well. Either way, make sure you grease it – I don’t trust any donut pans to truly be “nonstick”. The fastest way to get batter > pan is with a piping or ziplock bag. Transfer the batter into the bag, step off one corner, and easily fill each donut cavity without any drips or mess. Then bake for approximately 18 to 20 minutes, cool briefly, then flip out and admire those fluffy, golden, warm baked beauties (but actually just let them cool completely).

Step 4: Make The Strawberry Rhubarb Glaze

This couldn’t be any easier – combined the remaining strawberry, rhubarb purée, powdered sugar, and one or 2 tablespoons of almond milk. Whisk whisk whisk until it’s smooth and drizzle-able and delicious. If you want a bolder color, you can add ground freeze dried strawberries for a punch of pink and extra flavor.

Once the donuts are completely cool, dip or drizzle or dunk or get that glaze on them however you please! And I personally like a lot of glaze, but a light drizzle would be delicious too if that’s more your thing. You can eat them immediately or wait an hour or two for the glaze to set into a hard sugar-crackle situation.

All baked goods are best fresh, but that is especially true for health-ish ones like this. However, that glaze will help lock in some of the moisture of the donuts, so they will be just fine for 3 to 5 days as long as you keep them in an airtight container in the fridge. If you are bringing them to a party or potluck, they will be fine at room temperature for a couple of hours.

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Vegan Mini Powdered Donuts
Coconut Flour Donuts
Raspberry Glazed Chocolate Donuts