For the Donuts
1/2 cup vegan refined sugar
1/2 cup unsweetened applesauce
1 cup vanilla almond milk plus 2 tablespoons
2 tablespoons grape seed oil
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup fresh blueberries
For the Blueberry Glaze
1/4 cup frozen blueberries, thawed but not drained
1 1/2 cup vegan confectioners’ sugar
1/4 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 teaspoons vanilla almond milk
To make the donuts, start by preheating your oven to 325 degrees Fahrenheit and coating your donut pan with oil or cooking spray (I used grape seed oil).
In a large bowl, stir together the sugar, applesauce, almond milk, grape seed oil and vanilla.
Gradually add in the flour, baking powder, baking soda, cinnamon and nutmeg and stir until fully combined.
Gently fold in the blueberries.
Spoon the batter into a donut pan, filling each hole about 3/4 of the way.
Bake for 15-20 minutes, until the tops of the donuts begin to brown.
Remove the donuts from the oven and allow them to cool before removing them from the pan.
Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon.
Remove and discard the skins but keep the juice.
Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.
Drizzle, pour or brush the glaze over the donuts and devour.