Beet Glazed Vanilla Donuts

Beet Glazed Vanilla Donuts

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Adjust Servings:
3/4 cup All-Purpose, Unbleached Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/3 cup Milk (I use unsweetened Almond Milk)
1/3 cup Sugar (I use Pure Cane Sugar)
1/3 cup Coconut/Sunflower Seed/Grapeseed Oil
1 Egg (or half a Banana)
1 tsp (use 1/2 tsp if you use vanilla extract) Pure Vanilla Paste
1 cup Powdered Sugar
1 Lemon
1 Red Beet

Beet Glazed Vanilla Donuts

Pretty in Pink, Beet Glazed Donuts!

  • 45 minutes
  • Serves 6
  • Easy


  • Glaze



Yay for donuts! Baked donuts it is.

Don’t get me wrong, I still love a good fried donut but once you’ve made baked donuts at home, you won’t miss the unhealthy fried stuff.

Inspired by fall produce and root vegetables, I’m using red beet juice to color the glaze! The lemon and beet juice compliments these sweet, vanilla donuts.

If you are dairy-free, egg-free and/or vegan you can simply use your favorite unsweetened nut milk and half of a banana instead of the egg! I’ve tested this recipe using both an egg and a half mashed banana and both recipes are great!

This recipe makes 6 donuts. Feel free to double the recipe if you want to make 12!



Make the Donut Batter

First preheat your oven to 350F.

In a large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.

If you are using fine salt only add 1/4 tsp, if you are using larger flake salt like sea salt, use 1/2 tsp.

In another bowl, add warmed milk, sugar and oil. Whisk well to combine. Next, add the egg or if you are making the vegan version, add 1/2 of a mashed banana as well as the vanilla paste or extract. I highly recommend using vanilla paste instead of vanilla extract but both will work! The vanilla paste will give you the vanilla flavor and you will see the tiny black vanilla seeds in the batter.

Next, add the wet to the dry ingredients and mix to combine until all of the flour mixture has been fully absorbed. Try not to over mix.

Lightly grease your donut pan and pour in the batter about 3/4 of the way full. I recommend scooping the batter into a ziplock bag and snipping off the end to pipe it into the pan.



Bake the donuts at 350F for 12-15 minutes. To check if they are done, insert a toothpick near the center of one of the donuts and if it comes out clean, the donuts are done baking.

Once out of the oven, allow the donuts to cool a bit in the pan and carefully remove them from the pan and cool them on a wire rack.

I recommend adding a parchment-line baking sheet under the wire cooling rack as this will help when you are glazing these donuts later (get ready for the glaze to drip!)


Make the Glaze

Wash and peel your beet then grate it using a cheese grater. Pick up all of the grated beet and squeeze the juice into a bowl. You will need 3-4 tbsp of beet juice for the glaze. Your hands will be stained but don't worry you can wash it off! (Just don't wear white.)

Zest the lemon and place into a bowl (save for later). This step is optional and will be used for the topping.

In a large bowl, add the powdered sugar, 1 tbsp of lemon juice and 2 tbsp of the beet juice. It's always better to start out with less liquid and add more later. Using a fork or whisk, whisk well until it turns into a glaze. If necessary, add a bit more of the beet juice.


Glaze the Donuts

Dip the top half of the donuts into the glaze then place back in the wire rack and allow the glaze to drip off. The glaze will dry and harden quickly. Then (if desired) top with the grated lemon zest.



I recommend eating these donuts the same day you make them.

If you plan to eat the later, glaze right before eating.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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