July 11th, 2020

Words by Madison McDaniel · Illustration by Natasha Phang Lee

Pink vegan doughnuts. But of course.

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I initially found this recipe on A Virtual Vegan and have been tinkering with the ingredients through the years. It’s a great recipe to make your own and a fun way to play with different flavor combos! This recipe makes six doughnuts.


-          1 cup of raspberries (can be substituted for any berry)

-          1 cup of all purpose flour

-          1/2 cup of sugar

-          1 1/4 tsp of baking powder

-          1/8 tsp of baking soda

-          1/4 tsp salt

-          1 1/2 tsp apple cider vinegar (or 1 tsp of distilled white vinegar)

-          1 tsp vanilla

-          1 cup powdered sugar

-          5 tsp coconut milk (or any non dairy milk)

-          Lil bit of leftover berry juice


1.       Preheat oven to 350 F and grease doughnut pan

2.       Mash berries until they are a puree / very liquid-y. Measure out 1/3 cup and 1 tbsp and set aside.

3.       In a medium bowl add dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix until even. (Fun fact: If the baking soda isn’t mixed in well it will turn spots on the doughnuts blue! Kinda cool but also not ideal).

4.       In another bowl, add wet ingredients: "milk", vinegar, vanilla extract and the berry juice. Stir together.

5.       Mix wet ingredients into the dry ingredients. Only mix until you can’t see the flour anymore because over-mixing can mess with the texture and rise.

6.       Spoon mixture into pan.

7.       Bake for 15-17 minutes. Can be done in a muffin tin instead of doughnut tin. If that's your plan, add five minutes to the baking time.

8.       When done baking, move to a cooling rack.

9.       As the doughnuts cool, make the glaze by mixing powdered sugar, a couple drops of berry juice and "milk". You don’t have to add all 5 tsp of coconut milk: the more milk the thinner the glaze, so you can adjust to how thick you want the glaze to be!

10.   Once the doughnuts are cool, pour the glaze over them and let it drip off the sides. Wait until the glaze has set. Enjoy!

Madison McDaniel is a nursing student and part time baker trying to navigate life while based in Bellingham, WA.

Natasha Phang-Lee is a UK0based freelance illustrator who loves using bold colours in her work. Her designs aim to incorporate some form of movement and energy into them. You can find more examples at