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OH HAY. Aren’t these just…the prettiest donuts you’ve ever seen?
Super lemony, perfectly sweetened, and topped with summer’s greatest contribution to my diet (fresh berries).
Summer, I just can’t quit you.
I. Adore. Donuts. Hardcore.
In fact, on vacation this year, I deep fried them for the first time. It was definitely a bit more labor-intensive than a baked version like this, but man. So good.
But! When I asked you on Instagram whether you’d want a baked donut recipe or a fried donut recipe, most of you screamed, “BAKED!”
Whether it’s your love of simplicity, fear of hot oil, or desire to keep things low-key, who am I to argue?
We’re baking these lemony delights today! And it could not be more simple.
And holy moly, are they delicious. I mean, I had two the day I made them. Mark had three.
You ready? Let’s talk deets.
If not, you should totally snag them here. They’re cheap and great for whipping up a solution to even the most intense donut cravings in a flash.
Next, grab yourself some ingredients. They’re pretty straight-forward for just about any baked good with a few key exceptions:
1. We’re using all-purpose and whole wheat flour.
I used Bob’s Red Mill’s Organic All-Purpose Flour and their Organic Whole Wheat Flour for these donuts. The all-purpose keeps things light, and the whole wheat helps bring a little texture back to the party.
This flour combo is key for texture here. In fact, my taste-tester friend even commented on how awesome the texture is. She said that a lot of the vegan baked goods she’s tried are gummy; these are cakey and fluffy.
We have this flour duo to thank for that!
2. We’re using vegan yogurt.
The vegan yogurt serves a few different purposes in these donuts.
First, it binds everything together. It’s essentially our egg replacer, so we need something wet and…gooey to really nail that texture.
Second, it brings moisture, structure, and flavor. Its tanginess gives these donuts a bit of an “old-fashioned” flavor.
I like coconut-based vanilla yogurt, but you can use your fave.
3. Lemon, but not the juice.
I adore lemony desserts. But things can get tricky when you start adding extra moisture and acidity to your baked goods via lemon juice.
That’s why I almost exclusively use lemon zest in my baked goods. You get all the flavor without any of the extra stuff.
We’re using the zest of two full lemons here, so be prepared to be smacked in the face with lemon flavor. In the very best way possible, of course.
And in about 20 minutes, you’ll have fresh-baked donuts, ready to be devoured by the handful.
You’ll notice that the glaze I topped mine with was kinda…thin. I got too excited and added too much milk and ran out of powdered sugar. Womp womp.
It definitely wasn’t an issue for me (it kinda soaked into the donuts, keeping them super moist), but if you like your glaze thicc, just add less milk.
You will love these donuts, you guys. Guaranteed. I’m obsessed, in love, and totally smitten with them, and I know you will be too.Print
Baked Vegan Lemon Donuts with Fresh Berries
The most beautiful, summery, baked donuts flavored with lemon zest and vanilla! They’re 100% vegan, and they come together in a snap!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–11 donuts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
1/2 cup unsweetened almond milk
1/2 tsp. apple cider vinegar
1/3 cup melted coconut oil
2/3 cup cane sugar
zest of two medium lemons
splash vanilla extract
1/2 cup vanilla dairy free yogurt*
1/2 cup Bob’s Red Mill Organic Whole Wheat Flour
1 cup Bob’s Red Mill Organic All-Purpose Flour
2 tsp. baking powder
pinch freshly grated nutmeg
1 and 1/2 cups powdered sugar
1 Tbsp. lemon juice
3 Tbsp. unsweetened almond milk
splash vanilla extract
fresh berries, fresh mint
- DONUTS: Preheat your oven to 350 degrees F. Grease two 6-cavity donut pans with a bit of coconut oil. Set aside.
- Combine almond milk and apple cider vinegar in a measuring cup—this is your homemade vegan buttermilk. Mix and set aside.
- Add coconut oil, cane sugar, lemon zest, vanilla, and yogurt to your stand mixer with the paddle attachment. Mix on medium-low until combine. Scrape down the sides with a spatula.
- In a separate bowl, mix your whole wheat flour, all-purpose flour, baking powder, salt, and nutmeg.
- 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, scraping the sides and bottom as needed.
- Evenly divide the batter into 10-11 of your donut cavities, filling the batter to just below the top. Smooth out the tops with your finger.
- Bake for 15 minutes, or until a toothpick inserted into the center of the donuts comes out clean. They’ll be light in color.
- Allow your donuts to rest in the pan for 20 minutes, then carefully remove them and place them on a cooling rack and allow to cool. They’ll firm up as they cool.
- ICING: Mix your powdered sugar, lemon juice, almond milk, and vanilla in a bowl. Whisk to remove any clumps. Your icing should be thick but drippy.
- 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 fresh berries and mint, 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).
*Make sure your yogurt isn’t super cold. I like to let it sit out for about a half hour before starting.
Keywords: vegan donuts, baked donuts, lemon donuts
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