There’s a donut place that opened in Kansas City several months ago that offers donut classics, unique mash-ups, and savory donut creations. Even “donut entrees” if you will. And cocktails. And as one who is gluten-free might do, I checked their menu after their grand opening to see if any gluten-free donuts made it on the list. No such luck.
I also may or may not have checked their menu about once a week since then as their Instagram profile promised that gluten-free and vegan donuts were coming soon. But how soon?! This week it seems, is the week. But not the blackberry cheesecake donut I had been eyeing on their menu for so long.
So what else is a girl to do? I’ve adapted these blackberry cheesecake donuts from my blueberry cinnamon cake donuts, loaded them with fresh blackberries and cinnamon, and topped them with mascarpone coconut cream frosting. The blackberry donut itself is dairy-free, and if you are looking to keep it that way, I think a vegan cream cheese would make for a great mascarpone swap.
- Blackberry Donuts:
- ½ cup unsweetened almond milk (or milk of choice) + 1 tablespoon lemon juice
- ½ cup sorghum flour
- 1 cup almond flour
- ½ cup tapioca flour
- ¾ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, room temperature
- ¼ cup melted coconut oil, cooled
- ½ teaspoon pure vanilla extract
- 1 cup blackberries, halved
- Mascarpone Cream Frosting:
- 8 ounces mascarpone
- 1 cup coconut cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated unrefined cane sugar
- Optional garnishes:
- basil or mint leaves
- Preheat oven to 350 degrees Fahrenheit. Spray a 6-cavity nonstick donut pan with cooking spray (if you have two pans, even better!).
- In a small bowl, whisk almond milk and lemon juice together. Set aside.
- In a large bowl, whisk together flours, coconut sugar, cinnamon, baking powder, and salt. In a medium bowl, whisk eggs, coconut oil, vanilla extract, and almond milk mixture together. Add the liquid mixture to the flour mixture and whisk until combined. Gently fold in blackberries, reserving some to use as a garnish.
- Spoon batter into donut cavities, filling ¾ of the way full. Bake for 18 to 19 minutes, or until donuts start to turn golden brown and a toothpick comes out clean. Allow donuts to cool in pan for 2 to 3 minutes, then turn them out and let them cool the rest of the way on a cooling rack.
- While donuts are cooling, combine mascarpone, coconut cream, vanilla extract, cane sugar in a medium bowl. With an electric mixer, mix on medium speed until ingredients are incorporated and mixture is smooth. Refrigerate until ready to frost donuts.
- Frost donuts and garnish as desired!
To make these completely dairy-free, swap the mascarpone for vegan cream cheese.