Strawberry Cake Glazed Donuts (Baked)

This cake donut recipe will become your favorite way to make healthy donuts! Strawberry Glazed Donuts are kid friendly, gluten free, and super easy to make in a blender or a bowl! Perfect for breakfast or a gluten free dessert!

Strawberries are officially in peak season and filling our baskets at our local farmer’s Market. Oh these little berries are truly my favorite.

Sweet, but not too sweet. And that color, can we just talk about that color? Red, with a subtle hint of pink that shines!  That’s saying a lot for something who doesn’t like pink. But, I digress.

Point being, fresh strawberries make the best strawberry desserts, breakfasts (Energy Boosting Strawberry Overnight Oatmeal ,anyone?) and even salad toppings. Would you agree?

Well, today, we’re going to put those strawberries to use and make a dessert style cake donut recipe!

I’ve put on my southern girl  “n’cream” hat and  decorated it with a bit of  healthy, quick, efficient, and gluten free. TA DAH!
Gluten Free Strawberry Cake Donut Recipe



I know what you’re thinking. Plleeeeaase! Cake donuts are baked and glazed donuts should be FRIED!

I know, this is not a traditional fried donut recipe. But baked donuts are a whole lot easier to make and enjoy than the fried variety.

Nothing against enjoying fried donuts from time to time. But, like I mentioned above, when I put my southern girl meets gluten free hat on, my mind starts to get full of “healthifying” ideas!

Heck, even the glaze is made from Greek yogurt. Which is why it’s a wee bit thicker than a traditional glaze. With the addition of powdered sugar sprinkled onto the tops, they’re irresistibly gorgeous and they look like the real thing!

Tips for making strawberry donuts
These bake up great, but the extra sweetness from the Greek yogurt frosting/glaze is KEY. It’s best to keep it fresh and dip the donuts right before serving.
Start by sifting the flour. Sifting is an important step that you shouldn’t skip. As a result, it helps create a soft pillowy texture in the cake. Next, pour 1/3 of the blended strawberries, milk, and egg into the dry batter, gently mixing between each pour. This helps evenly distribute the ingredients. The final batter will be smooth and creamy and very similar to that of muffin batter. Speaking of muffins, if you don’t have a donut pan, you can absolutely use the batter to make strawberry muffins instead. An extra perk of this cake donut recipe, y’all! Bowl or blender recipe
If you would like to use a blender to make this recipe, it’s as simple as pie. (Ooo, pie!)
Sift your flour, sugar, baking powder and salt into a large bowl, then set it aside. Place all of the remaining ingredients for the strawberry donuts into the blender. Obviously, don’t include the ingredients for the strawberry glaze. Blend until the batter is the creamy consistency of a smoothie. Pour about 1/3 of the wet ingredients into the bowl of dry ingredients. Stir gently, and it’s okay if you still have dry ingredients in the bowl. Stir in another 1/3 of the wet batter, stir, then stir in the final 1/3 of the batter. At this point, you shouldn’t have any dry ingredients remaining.


Now, most cake donut recipes suggest that you place the batter in a pastry decorating bag and then squeeze the batter into pan. This takes too much time and it’s not necessary!

My trick? A Ziploc bag!

Yes, snip off one corner from a Ziploc bag and squeeze the batter from there. Or, spooning the batter into the donut pan works just as well!

The yogurt glaze is optional, but I highly recommend making it in case you want to dip the donuts in the glaze after baking. It’s fun and healthy(ish).

Plus, glazed donuts are extra pretty to look at… and more delicious to eat. Obviously.

REDUCED SUGAR TIPS  –> Want to make a reduced sugar version? Simple. You can use xylitol or erythritol sugar in place of coconut sugar.

And I’ll let you in on a little secret. Baked donuts are really just like muffins in donut form. GASP! I know. But it’s more fun to eat donuts, so you can dunk them in all the things, right?

How to store the donuts

If you have any extras, store them in an airtight container in the fridge. They should keep fresh for a few days. Because the glaze for these glazed donuts has Greek yogurt in it, I don’t recommend storing them at room temperature.

Ready to whip up this BERRY delicious baked donut recipe? I know, I’m corny. It’s hereditary.

Print Strawberry Baked Donuts with Yogurt Glaze

4.3 from 3 reviews
Author: Lindsay Cotter Prep Time: 15 min Cook Time: 20 min Total Time: 35 minutes Yield: 10-12 Print Recipe Pin Recipe Description
This cake donut recipe will become your favorite way to make healthy donuts! These strawberry glazed donuts are kid friendly, gluten free, and super easy to make in a blender or a bowl! Perfect for breakfast or a gluten free dessert!
Ingredients 1 3/4 cups gluten free all purpose flour, sifted 2/3 cup raw sugar or 1/2 xylitol for reduced sugar option. 2 tsp baking powder 1/4 tsp salt 1 1/4 cup of sliced strawberries (extra for decorating, if desired) 1 extra large egg (see notes if you don’t have XL eggs) 1/2 cup non dairy milk 1 tsp vanilla extract 2 tbsp melted unsalted butter or refined coconut oil
1 cup powdered sugar or sugar substitute 2 plain greek yogurt or non dairy greek yogurt 1 tsp non dairy milk or water 1 tbsp strawberry puree (optional for color) or 3 drop natural red dye Instructions Preheat oven to 350 F. Grease your donut pan and set aside. In a large bowl, sift the flour. Add the sugar, baking powder, and salt to the sifted flour and whisk again until combined. Set aside. Cut the stems of your strawberries and add them to the blender along with your milk. Blend until a smoothie like mixture is formed. Once blended, turn the blender on low and slowly add in your egg, melted butter or oil, and vanilla. Gently blend until combined. Pour 1/3 of the blender batter into the sifted flour and sugar mixture. Stir gently. Repeat until you’ve used up the blender batter and mixture in the bowl is smooth and combined. It will look similar to muffin batter. Next, spoon the combined batter into greased donut pan. If you want the donuts to be a perfect shape, you will need to use a pastry bag or ziplock bag to fill instead. But I found that a spoon still works great! * We filled two of these donut pans to get 10-12 donuts Place in donut pan in oven on center rack for 15-17 minutes. Check at 15 to see if they are golden brown. While donuts are baking, mix the glaze. Once donuts are baked, remove from oven and let them cool for 5 -10 minutes. Notes
Blending options – if you don’t have a blender, you may use a food processor or hand mixer to make the strawberry cream batter.

If you don’t have extra large eggs, replace with 1 large egg and egg white from another large egg.
Category: breakfast Method: baking Cuisine: American Nutrition Serving Size: 1 Calories: 215 Sugar: 20 g Sodium: 20 mg Fat: 2.5 g Saturated Fat: .7g Trans Fat: 0 g Carbohydrates: 39 g Fiber: 1.6 g Protein: 5.4 g Cholesterol: 53 mg
Keywords: donut, healthy, blender, baked donuts, gluten free, strawberries
Did you make this recipe?
Tag @cottercrunch on Instagram and hashtag it #cottercrunch



Okay. Do you own a donut pan? If you do, make your next batch and report back.  The varieties are endless!


Cheers and happy baking!

#SnacksAndAppetizers #HealthyBreakfasts #GrainFree #FOOD #Vegetarian
cottercrunch SnacksAndAppetizers HealthyBreakfasts GrainFree FOOD Vegetarian