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Baked Cranberry Orange Glazed Donuts

These baked cake donuts have all the tender, glazed goodness of a doughnut from the shop, but with half the calories! My autumn inspired take on a the traditional blueberry old fashioned, these are bursting with tart cranberries and coated in a sweet, citrusy orange glaze. 
Course Breakfast, Dessert
Cuisine American
Diet Dairy Free, Gluten Free
Servings 24
Calories 186kcal
Author Lauren


  • cup butter or coconut oil, softened (plus more for greasing pan)
  • 1 cup cane sugar or coconut sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour*
  • 2 cups all-purpose flour (or gluten free all purpose blend)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 extra-large eggs (plus 1 egg yolk)
  • 2 cups cranberries (fresh or frozen)
  • 1 cup almond milk
  • 1 tbsp orange zest

Orange Sugar Glaze:

  • 3 cups powdered sugar
  • ½ cup fresh squeezed orange juice
  • 1 tablespoon orange zest


  • Preheat the oven to 350˚ F and rub butter or coconut oil generously in each donut opening in the donut pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
  • In a separate bowl, whisk together the flours, baking soda, and baking powder.
  • Add the eggs and yolk to the mixer and cream until blended.
  • Alternately add the flour mixture and the almond milk in 4-6 batches, mixing on medium-low the whole time, scraping down the sides as needed stir in the orange zest until evenly incorporated. 
  • Fill a large piping bag with the batter (you'll probably need fill it 2-3 times to avoid overfilling the bag)and fill each opening in the pans about two-thirds full. Press 5-6 cranberries into the batter of each donut opening. 
  • Bake for 18 to 20 minutes or until the dough springs back when poked. Allow to cool for 3 minutes in the pan, then remove the donuts and finish cooling on a wire rack.

For the Orange Glaze:

  • In a medium bowl, combine all the ingredients and whisk together. The consistency should resemble melted frosting.
  • When cool, dip the donuts into the glaze and gently swirl to evenly coat the top. Place them on a wire rack to allow the glaze to harden. The glaze should be thick enough it just slightly dips down the sides rather than completely running off. 


*If you don't have pastry or cake flour, simply add 2 tablespoons of cornstarch or arrowroot powder to a dry 1 cup measuring cup, then finish filling it with all purpose flour. 


Serving: 1donut | Calories: 186kcal | Carbohydrates: 37g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 87mg | Potassium: 37mg | Fiber: 1g | Sugar: 25g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.4mg