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
DONUTS: 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(affiliate link) 1 cup Bob’s Red Mill Organic All-Purpose Flour(affiliate link) 2 tsp. baking powder
pinch freshly grated nutmeg ICING: 1 and 1/2 cups powdered sugar 1 Tbsp. lemon juice 3 Tbsp. unsweetened almond milk
splash vanilla extract TOPPINGS: 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.