Upgrade your donut game with these seasonal Gluten Free Blackberry Donuts that are also completely dairy free and can be made refined sugar free. These baked blackberry cake donuts are filled with blackberry jam and topped with a blackberry glaze. The perfect sweet treat for summer!
I am a big fan of blackberries and they're an underrated summer berry. They are so sweet and flavorful when they are in season and we need to be using them in more recipes! That starts today with these Gluten Free Blackberry Donuts. These homemade donuts are made of a soft, baked gluten free donut base that is filled with an easy homemade blackberry jam and topped with a simple blackberry glaze.
I've been on such a donut kick lately and have really enjoyed experimenting with different donut flavors. It's so fun make a homemade version so I can guarantee they are allergy friendly and not too sweet. I made Gluten Free Strawberry Donuts earlier this year and have a few other donut recipes on my website. That is a delicious gluten free donut recipe you should also check out!
What Makes These Blackberry Donuts Healthier
- Made while wholesome ingredients, these blackberry donuts are completely gluten free, dairy free, nut free, and can be made refined sugar free. They contain far less sugar than your average donut, but you won't miss it one bit!
- These homemade donuts are baked, not fried, lowering the overall fat content (especially inflammatory fats like vegetable oil or canola oil). They are denser like a cake donut, but still taste amazing and have a really lovely texture.
- This blackberry donut recipe uses real blackberries for all that fresh blackberry flavor, no fake flavorings here!
Gluten Free Blackberry Donut Ingredients
- Gluten free flour: these gluten free baked donuts are made with a mix of flours for the best texture and flavor, including a 1:1 gluten free all purpose flour blend.
- Tigernut flour: I love using tigernut flour because it adds sweetness without added sugar, this way we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
- Olive oil: the main fat in this donut recipe.
- Maple syrup: an unrefined sweetener, just be sure to use pure maple syrup.
- Yogurt: any variety of yogurt will do, stick to a dairy free version.
- Egg: adds fat and fluff to our donuts.
- Blackberries: fresh blackberries are used to make the homemade jam that goes in the center of these donuts and we use the juice of the berries for an easy icing.
- Coconut sugar: the unrefined sweetener for the jam.
- Tapioca starch: this helps bind the jam so it's not too runny.
- Powdered sugar: this is for the blackberry glaze. You can make a homemade, refined sugar free variety with coconut sugar, like in this recipe.
- Salt, Baking powder, and vanilla extract
How to Make Blackberry Donuts
- First combine all ingredients for the blackberry jam filling in a small saucepan and cook on medium heat for 5-10 minutes, stirring frequently, until you reach a thick jam consistency. The blackberries will start to break down so you have more of a blackberry puree that thickens into a jam. Set aside to cool then pop in the fridge until needed.
- Preheat oven to 350F.
- In a medium bowl, whisk together the dry ingredients.
- In a large mixing bowl, beat together the wet ingredients.
- Add the dry mixture to the wet mixture and stir to combine. Add the donut batter to a piping bag.
- Grease a donut pan then pipe the batter into the pan. Add a dollop of batter to the center of the donut hole (so there is not hole through the middle like traditional donuts)
- Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
- Once donuts are fully cooled, mix together the powdered sugar and blackberry juice in a small bowl that is wide enough to fit a donut.
- Dip donuts in the icing then place them back on a wire rack to set.
- Add a dollop of blackberry jam to the center of the donuts.
Substitutions and Variations
- Flours: you can use almond flour instead of tigernut flour, but I have not tested any other flour combinations for the donut dough. You can use arrowroot powder instead of tapioca starch for the jam.
- Olive oil: I think another fat should work fine, like melted coconut oil or melted butter. Make sure your ingredients are at room temperature.
- Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free, but any vegan yogurt or dairy-full yogurt will work. If you tolerate dairy, use Greek yogurt for a protein boost!
- Egg: I have not tested a vegan version of this recipe so I'm unsure if a flax egg would work. If you try it, let us know how it went!
- Fruit: if you aren't a blackberry fan or want variation, try using another berry like blueberries or raspberries. Baked blueberry donuts would also be lovely!
Baked Donut Tips for Best Results
- Make sure to oil your pan well, even if it's nonstick!
- If you don't have a piping bag, the easiest way to fill your doughnut pan is by using a ziplock bag with the tip cut off to pipe the dough.
- Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake to achieve that great fluffy texture.
How to Store Gluten Free Donuts
You can store these donuts in an airtight container at room temperature for up to 3 days, but if it's quite hot where you are, I suggest storing them in the fridge so the glaze doesn't melt. You can store them in the fridge for up to 5 days. Donuts are, of course, always best fresh within the first 2 days, but these keep pretty well for up to 5.
FAQ
Can I use frozen blackberries?
Although using fresh, in season blackberries is the best, you can use frozen blackberries in this recipe.They will cook down just fine for the jam. Just thaw some blackberries and pour off the juice to use for the blackberry frosting.
More Summer Berry Recipes
Gluten Free Berry Crumble Cake
Gluten Free Blueberry Crumble Cookies
If you try these delicious blackberry donuts, be sure to leave a review and share a photo on social media and tags me! If you have any questions, leave them in the comments below.
Gluten Free Baked Blackberry Donuts
Equipment
Ingredients
Blackberry Jam
- 1 pint blackberries about 1 cup
- 2 tablespoon coconut sugar
- ½ tablespoon tapioca starch or arrowroot
Donuts
- ¾ cup + 2 Tbsp 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup olive oil*
- ¼ cup maple syrup
- ¼ cup yogurt of choice I use coconut yogurt
- 1 egg
- 1 teaspoon vanilla extract
Blackberry Glaze
- 1 cup powdered sugar
- 2-4 teaspoon blackberry juice**
Instructions
Blackberry Jam
- Add the blackberries, sugar, and starch to a saucepan.
- Cook on medium low for 10 minutes, stirring frequently and smashing berries some, until you have a thick jam consistency.
- Let cool then place in the fridge until needed.
Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. Add a dollop of batter in the center, so there is no hole in the donuts. This creates a bottom for the blackberry jam to sit in.
- Bake the donuts in a preheated oven for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
Blackberry Glaze
- Stir together the powdered sugar and 2 teaspoon of blackberry juice in a small, but wide bowl, until you have a thick, but smooth glaze. Add more juice as needed.
- Dip the top of the cooled donuts (the side that has the "hole" in the top) in the glaze then place back on a wire rack.
- Add a dollop of blackberry jam to the center of the donuts. Enjoy!
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