Baked Mini Lemon Donuts | Vegan

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
  • 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
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. Combine the wet ingredients in a separate bowl and pour into the dry. Whisk to combine.
  4. Transfer the batter to a pipping bag and squeeze into a greased donut pan.
  5. Bake 12-15 minutes for minis and 15-20 for regular donuts.
  6. 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.
  7. To make the glaze stir together the sugar and lemon juice. It should be fluid but not too thin.
  8. Once the donuts are cooled, dip them into the glaze and set aside to set.



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