Go Back
+ servings
stack of three donuts with strawberry rhubarb glaze dripping off top

Vegan Strawberry Rhubarb Donuts

Soft & fluffy Vegan baked donuts filled with orange and topped with a luscious strawberry rhubarb glaze!
5 from 4 votes
Print Pin
Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 55 minutes
Servings: 8 donuts

Ingredients 

Strawberry Rhubarb Compote

  • ¼ cup chopped strawberries
  • ¼ cup chopped rhubarb stems
  • 2 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 tablespoon orange juice
  • 1 tablespoon water

Strawberry Rhuharb Donuts

  • ½ cup oat milk
  • 2 tablespoon strawberry rhubarb compote made above
  • 2 tablespoon olive oil can be subbed 1:1 with any liquid oil
  • 1 tablespoon applesauce
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 cup+1 tablespoon pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Strawberry Rhubarb Glaze

  • 2 tablespoon strawberry rhubarb compote made above
  • 2 tablespoon orange juice
  • 1 cup powdered sugar sifted, add more for thicker glaze

Instructions

Make the Strawberry Rhubarb Compote:

  • Add all of the compote ingredients to a saucepan. Then, cook over low heat until the rhubarb and strawberries begin to break down and all the sugar dissolves.
  • Next, add the compote to a blender or use an immersion blend to blend together until completely smooth. Set the compote aside to cool completely before adding to the batter or glaze. To speed up the cooling time, add the compote to a bowl and place in the fridge.

Make the Donut Batter:

  • Add the wet ingredients including the oat milk, compote, olive oil, applesauce, orange juice, and zest to a large mixing bowl and whisk together. Then, add in the pastry flour, baking powder, and salt and mix together just until all the streaks of flour are gone and a thick batter forms.
  • Spray the donut pan with cooking spray or coat with oil and then fill with the batter. Fill each donut circle up until ¾ full, making sure not to cover the center hole with any batter.
  • Let the batter rest in the donut pan and preheat the oven to 350F. Once preheated, add to the oven and bake for 12-15 minutes until the donuts are lightly browned and cooked through.
  • Remove from the oven and run a knife along the edges of each donut to help loosen it. Then, let the donuts rest at least 5 minutes before inverting them onto a cooling rack. Let the donuts cool completely before adding glaze.

Make the Glaze:

  • To make the glaze add the compote and orange juice to a mixing bowl and stir together. Then, gradually add in the sifted powdered sugar until a thick glaze forms. It is important to sift the powdered sugar so no clumps form.
  • Then, dunk the cooled donuts in a bowl of glaze or use a spoon to drizzle the glaze on top. Let the glaze sit for about 5 minutes to harden and then serve!

Notes

  • In the doughnut batter, the orange juice can be replaced with apple cider vinegar and the zest can be skipped as it is there for flavor.
  •  In the compote, the acid from the orange juice helps to break down the rhubarb and strawberries faster. I don't recommend replacing it for ACV flavor-wise in the glaze, but again lemon juice works just as well.
  • For the glaze, the orange juice adds a really nice tangy flavor to balance out the sweetness of the compote. Again, lemon can be used 1:1 in the glaze. If you're okay with a sweeter glaze, the orange juice can also be subbed 1:1 for water or any plant-based milk.
  • These donuts store best in the freezer and will keep in a closed container for about 1 month. Just make sure to store them between sheets of parchment paper or they will stick together.
  • While you can store these donuts in the fridge up to 1 week, I don't recommend it as it will dry out the donuts.
  • I also don't recommend storing these donuts at room temperature longer than 24 hours because of the fresh fruit used in the glaze.
  • I used this mini donut pan for this recipe

Nutrition

Serving: 1donut | Calories: 118kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 206mg | Potassium: 46mg | Fiber: 1g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!