Vegan Blueberry Crumble Donuts
Yield: 6 Donuts
Vegan Blueberry Crumb Donuts
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
A truly delectable baked blueberry crumble donut. You would never know that these were vegan!
Ingredients
- Crumb
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons light brown sugar, packed
- 2 tablespoons rolled oats
- 1 tablespoon refined coconut oil
- Donuts
- 3/4 cup plus 3 tablespoons unbleached all-purpose flour
- 5 tablespoons granulated or coconut sugar
- 3/4 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 5 tablespoons plain non-dairy yogurt
- 1 tablespoon plain unsweetened nondairy milk
- 1/2 teaspoon Vör aquafaba powder
- 3 tablespoon water
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/3 cup blueberries (fresh or frozen)
Instructions
Donuts
- Add the flour, sugar, baking powder, lemon zest, salt, and nutmeg into a medium bowl. Mix together and set aside. Combine the yogurt, nondairy milk, aquafaba powder, water, coconut oil, and vanilla into a larger bowl. Whisk together well.
- Add the blueberries to the flour mixture (step 2), and coat the blueberries lightly. Add the flour mixture to the yogurt mixture, and fold in the ingredients. The batter will be thick, which is important for the texture.
- Pour the donut batter into the lightly oiled donut pan. Use a spoon to even out the batter in each well. Top off the donut batter with the crumb mix from step one. Make sure to divide the crumb mix evenly among the donuts.
- Bake the donuts for 25 minutes. Insert a toothpick into a donut, if the toothpick comes out clean your donuts are done. Let the donuts cool in the pan for 10 minutes before moving them to a cooling rack.
Crumb
- Preheat the oven to 350°F. Spray a 6-well donut pan with oil and set aside. Add the flour, light brown sugar, oats, and neutral oil into a small bowl, and mix well.
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