These gluten-free, refined sugar-free, and oil-free strawberry margarita donuts are by far the best way to start the day! They’re fluffy, sweet, and so flavorful, but they don’t include all of the junk that you’ll find in regular donuts that leaves you feeling lethargic and less-than ideal. So, take a big bite, or six, and get ready to start an awesome day with these Strawberry-Margarita donuts!
A couple of months ago I started a journey to a healthier lifestyle. I eliminated processed foods, refined-sugar and oil, and started to focus on whole-plant foods. Because of this, I found myself eliminating entire food groups and foods that I used to greatly enjoy. That made me a bit sad and feeling deprived. So, instead of just letting those foods go by the wayside, I decided to re-invent them in healthier ways! Our strawberry-margarita gluten-free doughnut recipe is a product of this decision.
HOW TO MAKE DOUGHNUTS HEALTHIER
Instead of using processed wheat flour to make these strawberry margarita donuts, I used homemade oat flour with a touch of a gluten-free blend comprised of flours such as almond flour, chickpea flour, and brown rice flour. To replace processed sugar, I tapped into maple syrup. Lastly, I eliminated oil from the batter.
Now, there are people who may think that the elimination of oil, gluten flour and refined sugar would ruin the end product, but I believe that they’ve enhanced it. The flavors taste more natural. They don’t give you a sugar high. In general, my strawberry doughnuts are a healthier alternative that will quench your doughnut cravings in a good way.
VEGANOSITY IS ALL ABOUT YOUR DIETARY NEEDS!
Creating this recipe got me thinking. Maybe there’s a way we can cater more to people’s specific dietary needs on the site. We’ve done just that by re-working our site’s navigation bar to make it easy for you to find recipes for your specific way of eating. We now have a gluten-free, oil-free, refined sugar-free, and raw section under our “special diets” section on the menu! Hopefully this makes things easier for everyone to find recipes that stay true to their dietary preferences! Also, let us know if you have a dietary preference that we’re not including right now. We’d love to add it!
Want to continue on the strawberry trend? How about trying our other favorite strawberry recipes?
Make our healthier strawberry lime doughnuts and let us know what you think. And don’t forget to take a picture and tag and follow us @veganosity on Instagram so we can see your gorgeous creation.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
The above links are affiliate links. Any Amazon purchases made through these links help support Veganosity.com at no additional cost to you.
- 1 ½ cups oat flour See Note
- ¼ cup King Arthur Flour Gluten Free All-Purpose Baking Mix, 24 Ounce (Pack of 6)" rel="nofollow">gluten-free all-purpose flour
- 1 tsp baking soda
- ¼ tsp ground sea salt
- ½ cup unsweetened apple sauce
- ½ cup unsweetened almond milk
- 3 tbsp aquafaba chickpea juice
- 3 tbsp pure maple syrup not the fake stuff
- 1 tsp pure vanilla extract
- ¼ cup unsweetened strawberry jam
- 3 tbsp lime juice
- 2 tbsp lime zest
- ¼ cup cashews soaked in boiling water for at least 4 hours
- 3 strawberries stem and core removed
- 3 tbsp lime juice
- 1 tbsp pure maple syrup
- 2 tbsp lime zest
Preheat oven to 350°F (176°C) and lightly oil a doughnut pan
In a large mixing bowl, whisk the oat flour, GF flour, baking soda and salt together until well combined. Add the applesauce, almond milk, aquafaba, maple syrup, vanilla, jam, lime juice and zest and stir until just combined. You don’t want to over do it, and you don’t want to see any clumps of flour.
Drop the batter into the doughnut pan and fill almost to the top. Bake for 15 minutes, or until a wooden toothpick comes out clean when inserted into the center. Let cool for 5 minutes and then remove from the pan and cool on a wire rack.
Drain and rinse the soaked cashews. They should be soft and puffy. Put them in a food processor or blender and add the remaining ingredients. Blend until smooth and creamy. Scrape the frosting into a small bowl and dip the tops of the doughnuts in the frosting. Sprinkle with the lime zest and enjoy! See Note for tips.
The Nutrition Facts are an estimate only. For best results, soak the cashews overnight in the refrigerator. If you’re in a hurry, you can boil the cashews for about 10 minutes, until they’re soft and puffy. For the best taste, enjoy the doughnuts the day you make them. The frosting will be best on the first day. Or, store the frosting in the bowl in the refrigerator and frost as you eat them. The frosting will last for 3 days. You will probably need to whisk it and add a bit more lime juice to get it to the right consistency.