Print

Baked Vegan Lemon Coconut Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Super soft, moist, and flavorful baked vegan donuts with a spring flair! So simple to make, and only requires a handful of ingredients. The perfect healthier sweet treat for spring and summer!

Ingredients

DONUTS:

  • 1/2 cup + 2 Tbsp. coconut milk
  • 1/2 tsp. apple cider vinegar
  • 1/3 cup melted coconut oil
  • 2/3 cup cane sugar
  • splash vanilla extract
  • 1/2 cup unsweetened dairy free yogurt*
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 cup Bob’s Red Mill Organic Whole Wheat Flour (affiliate link)
  • 1 cup Bob’s Red Mill Organic All-Purpose Flour (affiliate link)
  • 2 tsp. baking powder
  • pinch salt
  • pinch freshly grated nutmeg

ICING:

  • 1 and 1/2 cups powdered sugar
  • 4 Tbsp. coconut milk
  • zest of 1 large lemon
  • pinch salt

TOPPINGS:

Instructions

  1. DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
  2. Combine coconut milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
  3. Add coconut oil, cane sugar, vanilla, and yogurt to your stand mixer with the paddle attachment. Mix on medium-low until combine. Scrape down the sides with a spatula. Add coconut and mix to combine. Scrape down the sides again.
  4. In a separate bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
  5. Turn your stand mixer on low, and alternate adding your flour mixture and your “buttermilk,” starting and ending with your dry ingredients. Mix only until combined, then turn off your mixer.
  6. Evenly divide the batter into 10-11 of your donut cavities, filling the batter to the top. Smooth out the tops with your finger.
  7. Bake for 15 minutes, or until a toothpick inserted into the center of the donuts comes out clean. They’ll be light in color.
  8. Allow your donuts to rest in the pan for 10 minutes, then carefully remove them and place them on a cooling rack and allow to cool.
  9. ICING: Mix your powdered sugar, coconut milk, lemon zest, and salt in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
  10. Once your donuts are at room temperature, dip them one-by-one (the smooth side will be the top) into the icing. Top with your desired toppings, and allow them to dry on the cooling rack. Enjoy immediately, or store in an air-tight container (I like storing mine in the fridge).

Notes

*I find my unsweetened dairy-free yogurt at Whole Foods! It’s back by the dairy-full yogurt. I use the So Delicious brand.

Adapted from my photography idol, Sarah @ Broma Bakery

Find it online: https://www.fooduzzi.com/2018/03/baked-vegan-lemon-coconut-donuts/

Pin It on Pinterest

Share This