clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
doughnut strawberry shortcake

Vegan Sugar Doughnut Strawberry Shortcake

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (including cooling)
  • Yield: 6 servings 1x


Homemade olive oil vanilla cake doughnuts, coated in cinnamon sugar layered with fresh juicy strawberries and coconut whipped cream.



Olive Oil & Vanilla Cake Doughnuts:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 cup nondairy milk
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp of water)
  • 1/4 cup olive oil
  • 1 tbsp vanilla extract

Cinnamon Sugar:

  • 1/2 cup sugar + 2 tsp ground cinnamon


  • 2 cups fresh strawberries, chopped
  • 1 tbsp sugar
  • coconut whipped cream


  1. Preheat oven to 350 F. Stir together ground flax and water and let sit 5 minutes.
  2. In a mixing bowl, add flour, sugar, baking powder and salt. Whisk to combine. Add nondairy milk, oil, flax egg and vanilla extract. Stir to combine.
  3. Spray the doughnut pan with spray oil. Divide batter into doughnut pan. Bake in preheated oven for 14 minutes, or until a toothpick inserted in a doughnut comes out clean or with a few crumbs.
  4. Remove from oven and let cool completely before removing from pan.
  5. Meanwhile, toss strawberries with sugar, then mash lightly and set aside.
  6. Combine sugar and cinnamon in a shallow bowl. Dip each doughnut in the sugar mixture, coating it.
  7. When ready to serve, top doughnuts with strawberries and coconut whipped cream.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.