Raspberry Doughnut with Lemon glaze & Pistachio (Vegan + Gluten Free)

I’ve been rather inspired by a lot of people I’ve been following on Instagram lately- particularly those who document urban living and quiet mornings in their favorite coffee shop… Documenting every picturesque breakfast complete with a good read, matcha latte, and of course, an artisanal warm and delicious handcrafted fluffy doughnut.  I immediately went online to look for a place where I can pick up some artisanal doughnuts in unique flavors.  I mean how hard could that be right? A doughnut shop that sells hand made doughnuts in miami ** Que record scratch** NO DOUGHNUT SHOP IN MIAMI DADE COUNTY OTHER THAN A THAT OF A FOOD CHAIN?!?!?

Days and weeks passed by and I was continuously tortured by the sight of delicious doughnuts on my Instagram feed.  That was until one day I thought enough was enough! Time to get cookin ;) 

This recipe is gluten free and vegan, but I guarantee it does not lack in flavor or consistency. Mom says I hit it out of the park with this one, and I’m not gonna lie… she’s right. I decided to name it the "Raspberry CistruStache” since I fused a bunch of flavors like raspberry, lemon, coconut, vanilla and pistachio together- which by the way totally kicks Dunkin Doughnuts and Krispy Kreme's ass. Yes I said it.

Enjoy :D 

Baked Vanilla Donuts

• 1½ cups Gluten free flour 
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup, plus 2 tablespoons Almond or coconut milk (I used coconut milk)
• 1 teaspoon apple cider vinegar
• ½ cup cane sugar ... (I didn't have cane sugar the first time so I used about 1/4 cup of agave instead which came out AMAZING as well)
• 3 tablespoons coconut oil 
• ½ teaspoon pure vanilla extract
• ½ teaspoon pure almond extract

Fresh Raspberry Glaze

• ½ cup fresh or frozen (thawed) raspberries
• coconut oil (I added a little so it would harden quicker in the fridge)
• 1 cup powdered sugar
• ¼ teaspoon pure vanilla extract
• teaspoon of lemon juice

Instructions

1. To make the baked vanilla donuts, preheat oven to 375ºF and spray two 6-well donut pans with nonstick cooking spray.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
3. In a mixing bowl, mix together coconut milk beverage or almond milk and vinegar, stirring until curdled. Add sugar, oil, vanilla and almond extract. Stir in flour mixture until just combined.
4. Spoon batter into a plastic zippered bag (or piping bag) and cut tip. Pipe the batter into prepared donut pans.
5. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
6. To make the raspberry glaze, place raspberries in fine mesh sieve. Press raspberries through sieve, catching all of the juices. Discard the seeds.
7. Add powdered sugar to pressed raspberry puree. Whisk until smooth. Add vanilla and almond extract, stirring until combined.
8. When donuts are mostly cool, dip tops into glaze to coat and let set for 10-15 minutes. Donuts are best served right away or same day. If not serving donuts right away, wait to glaze until ready to enjoy.