SunButter Raspberry Chocolate Donuts


SunButter Raspberry Chocolate Donuts

Fluffy baked chocolate donuts with a tangy-sweet raspberry glaze! Healthy-ish thanks to SunButter, maple syrup, and oat flour. Easy to make, easier to eat!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 cup (120g) oat flour
  • ½ cup (50g) cacao powder
  • 2 tsps baking powder
  • ¼ tsp salt
  • ½ cup (160g) maple syrup
  • ½ cup (125g) SunButter (I used the natural variety, but any will work)
  • ¾ cup (180g) almond milk
  • 1 tsp vanilla extract


  • 1 cup (120g) raspberries (or any berry)
  • 1 tbsp lemon juice
  • 2 cup (240g) powdered sugar*


  • Preheat the oven to 350ºF.
  • Whisk together oat flour, cacao/cocoa powder, baking powder, and salt.
  • In a separate bowl, stir together SunButter, maple syrup, almond milk, and vanilla.
  • Add wet to dry, and mix until lump-free.
  • Pipe or spoon into a greased donut pan (if you don’t have a donut pan, they work as muffins too!), filling until even with the top of the pan and smoothing the tops.
  • Bake for 20-25 minutes at 350ºF.
  • Cool for 10-15 minutes before flipping onto a cooling rack. Then cool completely before glazing.
  • For the glaze, puree raspberries in a high speed blender (if you don’t have a high speed blender, I recommend using strawberries or blueberries so it won’t be seedy). Whisk together the powdered sugar, lemon juice, and 2 tablespoons of puree. Add more berry puree one tablespoon at a time until thick but drizzle-able.
  • Glaze cooled donuts, top with sprinkles if desired, and eat!
  • Keep leftovers in an airtight container in the fridge.


Nutrition: (Serving Size — 1 donut)
Calories: 283Fat: 11gSugar: 27gSaturated Fat: 1g
Protein: 6gFiber: 4gSodium: 101mgCarbohydrates: 45g
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