Tender baked donuts with a hint of almond, a sweet pink cherry top, and a crunchy streusel bottom.
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:35 minutes
Yield:12 donuts 1x
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
Heaping 1/4 teaspoon salt
3/4 cup sugar
1/2 cup plus 1 tablespoon soymilk or other plant milk
1/4 cup plus 2 tablespoons unsweetened dairy-free yogurt
3 tablespoons almond butter
1 1/2 teaspoons almond extract
3/4 teaspoon vanilla extract
3/4 cup canned red tart cherries in water, drained (reserve juice for glaze)
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
3/4 teaspoon cinnamon
2 tablespoons vegan butter
2 cups powdered sugar
1 tablespoon plus 1 teaspoon soymilk or other plant milk
2 tablespoons plus 2 teaspoons reserved cherry juice
1/4 cup sliced almonds, chopped
Preheat oven to 350 degrees. Spray two non-stick donut pans with pan spray.
For dry ingredients: in a medium bowl, whisk together whole wheat pastry flour, baking powder, salt, and sugar.
For wet ingredients: in a straight-sided 2-cup or 4-cup liquid measuring cup add soymilk, yogurt, almond butter, both extracts, and cherries. Blend together using an immersion blender until smooth.
Add wet ingredients to dry ingredients and combine gently using a rubber spatula or wooden spoon. Try not to overmix.
Fill a pastry bag with donut batter and cut off the corner so you have a 1/2-inch or 3/4-inch opening. Pipe batter into pans.
In a medium bowl, combine all-purpose flour, brown sugar, and cinnamon.
Add vegan butter and cut into dry mixture with a pastry blender or by using a criss-cross motion with two knives, to cut the butter into small pieces the size of pine nuts.
Sprinkle 1 tablespoon of streusel onto the top of each donut, which will become the underside after baking.
Try to clear the center post of batter and streusel for each donut. Otherwise, it can spread during baking and you’ll lose the donut’s signature hole. It will still taste wonderful, it just won’t be as pretty.
Bake for 9-13 minutes or until a toothpick inserted in the donut comes out clean.
Let rest in pans for 5 minutes. Then remove donuts from pan and cool on a wire rack.
In a small bowl, whisk together powdered sugar, soymilk, and cherry juice.
You might do a test “dip” of one donut to make sure the glaze is the right consistency. You want the glaze to cling and not be so thin that it completely drips off the donut. Add more powdered sugar or soymilk as needed.
Transfer the glaze to a shallow, flat-bottomed bowl to make glazing/dipping the donuts easier.
Once the donuts are cool, dip the smooth side (not the streusel side) into the glaze, and return to the wire rack.
Sprinkle 1 teaspoon chopped sliced almonds on each donut.
You might have some leftover glaze that doesn’t get used, but I wanted to be sure the recipe made enough that you could make a deep enough layer in the bottom of a bowl to dip 12 donuts.