Description
These Mini Baked Blackberry Cake Donuts are the cutest sweet breakfast treat! They are baked in the oven so there’s no heavy oils or frying involved! The light and fluffy gluten-free cake batter is made with real blackberries and doesn’t contain any eggs or dairy! After they are baked and cooled, they are dipped in blackberry white chocolate for extra deliciousness.
Ingredients
1 cup plant milk (I used oat milk)
1 teaspoon apple cider vinegar
1/2 cup almond flour
1 cup cassava flour
1/2 cup gluten-free oat flour/coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blackberries
1/2 cup maple syrup
1 teaspoon pure vanilla extract
Blackberry White Chocolate
1 cup dairy-free white chocolate chips (affiliate link)
1/2 teaspoon coconut oil
1/2–1 teaspoon blackberry powder (see notes)
Instructions
Preheat the oven to 350 degrees F. Combine the oat milk and apple cider vinegar in a glass measuring cup or bowl and set aside for about 5 minutes to create a vegan “buttermilk”.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. Next you’ll want to smash the thawed blackberries with a fork in a bowl. Don’t smash them completely, you want some smaller pieces of blackberries left.
Add the maple syrup, vanilla, and the “buttermilk” to the bowl with the flour mixture and stir to form a cake batter. Then gently fold in the smashed blackberries. I like the cake batter to have a marble-like effect, so I don’t stir the cake batter too much after adding the blackberries. Just fold it enough to have some purple batter and some white batter.
Place the donut mold on a baking sheet. Fill a piping bag with the batter and pipe the batter into the mini donut mold 3/4 full. It helps to tap the baking sheet/donut mold on the counter to spread the batter completely in each mold and then you can clean up any overflowing batter. Repeat until all batter is gone and then bake in the oven for 10-12 minutes. You have to bake 2 batches of donuts unless you purchase two mini donut molds. Remove from the oven and allow them to cool completely before dipping in the melted chocolate. These donuts are very soft, so allowing them to cool completely is a must before dipping.
To make the blackberry white chocolate, add the dairy-free white chocolate chips (affiliate link) and coconut oil to a small bowl. Make sure the bowl is big enough to dip the donuts in. Melt the white chocolate in the microwave in 30 second increments, stirring in between. Do not heat the white chocolate chips too much or it will cook, harden, and won’t be the right consistency. Once all the chocolate chips are melted, stir in the blackberry powder.
Gently dip the donut in the melted white chocolate allowing excess to drip off and then place it chocolate side up onto a plate. These donuts are very soft, so allowing them to cool completely is a must before dipping. Repeat for all of the donuts and then let the white chocolate set for about 15-20 minutes.
Notes
READ THE BLOG POST FOR MORE INFORMATION AND RECIPE TIPS!
This is a sponsored post written by me on behalf of Oregon Berries. The opinions and text are all mine.
Cassava flour can be kind of tricky to work with. I suggest using this cassava flour for the best results.
Read the blog post on how to make your own blackberry powder at home from fresh blackberries! Use 1/2-1 teaspoon of blackberry powder in this recipe based on your color and taste preference.
These donuts are best enjoyed the same day, but you may store leftovers in an airtight container on your counter for up to 2 days.
- Prep Time: 20
- Cook Time: 10
- Category: breakfast