Dark Chocolate Raspberry Baked Donuts & a Wedding Update


I know Valentine’s Day is a very polarizing subject. Some people loathe it, some people love it. I totally get both sides of the argument. I, honestly, am definitely a fan of Valentine’s Day, mostly because it’s another excuse to 1. cover everything in chocolate 2. have pretty flowers in the house 3. eat decadent food ! I see nothing wrong with any of those things.

Some years we make reservations to go out for a special dinner, some years we stay in and cook an extravagant meal— it honestly just depends on how we’re feeling. But since we had SUCH a delicious V-day last year, we decided to make reservations at Fiction Kitchen AGAIN this year for Saturday night. Fiction Kitchen is an entirely vegetarian and vegan restaurant in Raleigh that serves this incredible three-course plant-based dinner (with wine pairings!!). We are STILL talking about that meal from last year, so it only made sense that we go back and experience their veggie-genius again. I’m literally counting down the days… for the food… oh yeah, and to spend it with Nate 😉


Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter

Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter


Segway into these DONUTS. I was playing around in the kitchen, trying some new recipe ideas and such like I normally do on the weekends, and these babies popped suddenly into my mind. I swear it was like they were meant to be! Rich, soft, dark chocolate baked donuts loaded with dark chocolate chunks and studded with fresh raspberries— yeahhh, Valentine’s Day or not, I’m down for these!

I used Bob’s Red Mill whole wheat pastry flour as the base for my donuts but you could easily substitute white flour and probably even make them gluten-free with Bob’s Red Mill’s 1:1 Gluten Free Baking Mix. They’re naturally dairy-free and have very little sugar (well, depending on how many dark chocolate chips you decide to drop in 😉 ). Serve them up with big mugs of coffee and you’ve got yourself a perfect V-day morning!


Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter

Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter


I thought today would be as good a time as any to do a few more wedding updates! When I read the results from my Reader Survey back in January, many of you were requesting some more wedding news, especially in regards to what we’re serving food-wise. For those of you that are new to the blog, Nate and I are getting married this coming October here in Durham and the time is seriously flying by. It’s going to be here before we know it!

So yes, the food. After much research, we finally decided on a caterer and a few dessert options. This decision was really important to me because, duhhh, I LOVE food! Everyone has things in their wedding that take more precedence than others, and for me, that thing was the food. I mean, I am a food blogger 😉


Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter


We definitely did NOT want traditional wedding food (doesn’t quite fit our diet) and we knew we wanted something unique— that also embraced our plant-based eating style— so we were immediately drawn to ethnic food. On top of that, we have a lot of different eating styles attending our wedding, including everyone from carnivores to gluten-free to vegan, and I wanted to make sure everyone had things they could enjoy. So after lots of research and some serious taste-testing, we decided on an entirely Mediterranean caterer!

Picture this: heaping plates of hummus and {gluten free} pita, creamy spanakopita, crispy falafel, tangy dolmades, flavorful salads and pastas, savory roasted vegetables. Yeah, I’m drooling again just thinking about it! We’ll also be serving a salmon and chicken dish, with the hopes of everyone finding lots of options for their eating stye. I’m SO SO excited about the food— I seriously can’t wait to see how it all turns out!

{a little sneak peak from our food tasting}

Wedding Update


Now for dessert… this was another tough one. I knew I didn’t want a traditional wedding cake, but there are just SO many other options out there nowadays that it was so hard to choose! Because baking is such a passion for me, I wanted to incorporate some of “me” into this part of the wedding. We’re doing a combination of a homemade cookie bar (with lots of help from my mom and mother-in-law, who are both amazing bakers) AND an ice cream truck. Yep, our favorite ice cream shop here in Durham actually started as a food truck and still uses it for private events! They serve both vegan and regular ice cream in the most AMAZING flavors, like pumpkin pie, vegan coconut, salted butter caramel, and vietnamese coffee (to name a few). So a little ice cream, a few cookies, and I think we’ll have people’s tummies satisfied!


Wedding Update

{photo credit: southern bride & groom}

To read previous wedding-related posts, check out our engagement post and my first wedding update post.

Those are all the wedding updates I have for you today! Now go enjoy these magical donuts and spread the love, ya’ll!

Dark Chocolate Raspberry Baked Donuts

Serves 6
Prep time 10 minutes
Cook time 9 minutes
Total time 19 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Dessert


  • 1 cup plus 2 tbsp whole wheat pastry flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut sugar
  • 1/4 cup dark chocolate chips
  • 1/4 cup fresh raspberries, halved


Step 1
Preheat the oven to 350 degrees and grease your donut pan (I used coconut oil spray).
Step 2
Mix together almond milk with 1 tsp apple cider vinegar and set aside for 5 minutes (to make almond buttermilk!). In a separate bowl, mix together chia seeds and 3 tbsp of water to make your chia egg. Set aside for a few minutes as well.
Step 3
In a large bowl, mix together wet ingredients: whole wheat flour, baking soda, baking powder, cocoa powder, and salt. In a separate bowl, mix together wet ingredients: almond milk mixture, chia egg, coconut oil, and coconut sugar. Pour the wet ingredients into the dry ingredients and mix until just combined. Add in dark chocolate chips and give it one last stir.
Step 4
Pour the batter into a large ziplock bag (I drop my ziplock over a large cup, then fill with the batter) and cut off one small corner. Pipe the batter evenly into the donut pan. Press 4-5 raspberry halves into each donut. Bake for 9-11 minutes.
Step 5
Remove from oven and cool in pan for 15-20 minutes on a wire rack. Once the donuts are cool, remove from pan with a knife and sprinkle with powdered sugar (optional). Dig in!

Dark Chocolate Raspberry Baked Donuts {vegan} // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I want that whole stack of donuts right now. I’m like you, any Holiday that involves food is good in my book. It’s alllll about the food. Your wedding menu sounds like a refreshing break from the standard fare. Hummus. Allll the humus 🙂

    • Thanks Kathryn!! Yeah, we definitely wanted to change it up from the traditional wedding. And who doesn’t like mediterranean food??? Am I right?!?

  2. I also just made donuts for Valentines Day! Your recipe looks wonderful though, I am definitely going to try them using the 1:1 baking mix. I recently used the mix for a chocolate cake and I was beyond thrilled with how it came out. Your wedding menu sounds amazing too, my favorite foods! Your guests are in for a treat!

    • What a coincidence— I definitely need to check yours out! Thanks so much Liora— I’m hoping it’ll be a hit!!

    • So true! I knew we had to bring a little Pittsburgh down to NC!

Comments are closed.