I haven’t posted a donut recipe in a very long time and they’re one of my favourite things to bake and eat. As much as I’m a cookie monster I love a donut. When I think of spring, I immediately think of bright fresh flavours like lemon, raspberry or if we’re talking savoury – salads. These baked lemon donuts are light with a tangy lemon glaze and scream spring.
Baked Mini Lemon Donuts | Vegan
Tangy baked mini lemon donuts
Ingredients
- 2 cups unbleached flour
- 1 cup unrefined sugar
- 1 tsp baking power
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup avocado oil
- 3 Tbsp lemon juice
- 3/4 cup almond milk
- 1/4 cup coconut yogurt (other dairy free yogurt)
- 1 tsp vanilla
- 1 tsp lemon extract
- zest of one lemon
- Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the dry ingredients.
- Combine the wet ingredients in a separate bowl and pour into the dry. Whisk to combine.
- Transfer the batter to a pipping bag and squeeze into a greased donut pan.
- Bake 12-15 minutes for minis and 15-20 for regular donuts.
- Let cool a couple minutes and then turn the donuts out of the pan by giving the pan a gentle tap upside down. Let cool completely before glazing.
- To make the glaze stir together the sugar and lemon juice. It should be fluid but not too thin.
- Once the donuts are cooled, dip them into the glaze and set aside to set.