Strawberry Donuts (Nut/Grain/Dairy/Gluten Free)



Love is in the air! And so is red food dye, gluten, and powdered sugar! You have all probably heard of the ill effects of food dyes (if not you can read some articles herehere, and here), but they continue to be used in festive treats around the US to provide those vibrant colors that lure kids in.

There’s so many natural ways to get color though! Just look at the curries that use spices to provide bright yellow or red hues or how a spinach smoothie can go  from green to purple when berries are added. So for my special Valentine’s Day treat for you all, I turned to the colors of nature to provide the symbolic color of love: red.

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These donuts are nut and dairy free, perfect to send to school with your kiddos who attend nut-free classes. And they’re decorated with ground up freeze-dried strawberries, so you don’t have to worry about behavioral issues that can stem from the combination of sugar and fake food dyes! Let them get involved in the dipping process too for a fun craft day.

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 And because I think everything is better with chocolate, I melted some 85% dark chocolate and drizzled it on top!

Strawberry Chocolate Donuts by Against all Grain

Strawberry Donuts (Nut/Grain/Dairy/Gluten Free)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

PREP TIME: 30 mins

COOK TIME: 20 mins TOTAL TIME: 50 mins




  1. Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
  2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
  3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
  4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth.
  5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
  6. Pipe the batter into the doughnut mold, filling it completely.
  7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.

Make the glaze

  1. Mix the cacao butter, coconut butter, and honey in a shallow bowl. Place in the freezer for 5 minutes to thicken.
  2. Once the donuts are completely cooled, dip them in the glaze then dip the tops in the ground up strawberries.
  3. Place in the refrigerator for 20 minutes to allow the glaze to set.
  • Sara

    So excited to make this! Is the 1/4 cup measurement of the strawberries before or after they are ground?

    • Against All Grain

      Yes, but you can use more or less if you’d like. They are just used for the topping.

      • Sara

        Thanks! This might be my favorite scd cake recipe I’ve made yet! I love that it’s relatively low in sugar and doesn’t used almond flour. And the sprinkles are so festive. Tonight I’m going to try it with freeze dried cranberries and orange extract.

  • http://againstallgrain.com Joanna

    Just made these this morning, and they are great! However, do they really make 1 dozen? I had just enough batter to make 6 in my donut pan……

    Love the site and everything I’ve made so far!

  • Felicity

    Omg!! Danielle you are a superstar. Just made these today as Sunday is our baking day. I didn’t have a donut machine
    or donut tray so I used a large muffin(slightly more shallow and more wide then a normal muffin tray) and placed piping bag nozzles(metal) in the middle before I piped mixture. These are fabulous, you are fabulous. Thank you.

    • Against All Grain

      Thank you Felicity!

  • Angela Watts

    Can I make these egg free?

    • http://againstallgrain.com/ Danielle

      You could try a flax egg (3 T water with 1 T ground flax seed).

      • Angela Watts

        I have seen you recommend this before. Is it a good “go to” egg substitute?

    • jody

      Angela, did you try the egg substitute of flax seed & water? Just wondering, before i try :-)

  • heather

    How can I cook them without a doughnut maker?