lemon desserts are my thing.
for as long as I can remember I’ve been asking for lemon cake at my birthday each year. I love the tangy sweet flavor of lemon and when combined with coconut? amazing. and although my birthday is in January, I craved the summer flavor at all times of year.
want to know what I love even more than lemon desserts? donuts.
long before donuts became trendy and cool on social media (i love the drool worthy colorful donuts on my social feeds!) it was my FAVORITE. shittiest part of it all is, they’re horrible for you. but with this recipe, I’m trying to prove that you can eat your greens and get your donuts too. wait, that sounds like there is kale in the donuts. fail. no green donuts, but definitely some balance and a gluten free, dairy free treat that’s about as healthy as a donut can be!
confession: I actually put off purchasing a donut pan. I used self restraint and didn’t buy it because I feared how many donuts I would start making. it sat in my amazon cart for quite a while, staring at me longingly when I would sign in to order yet another vegan cookbook.
finally, and thankfully, I couldn’t take the thought of all the great vegan donut flavors I could be creating. amazon prime had it to me ASAP.
what is this recipe? delicious, if I do say so myself. it’s also full of toasted coconut and fresh lemon zest, drizzled with a fresh lemon juice glaze, made with gluten free flour (although reg. flour would work!), and completely vegan. I also chose to use coconut sugar. this makes for a lighter and healthier donut, but again, using plain ol’ sugga would be fine and welcomed! I found that with the lemon glaze, it was plenty sweet with the coconut sugar!
do-nut worry, we are getting to the recipe…
// what you need //
for donuts: (makes 8 small, or 6 large)
1 cup gluten free flour
3 tbsp. water
1 tbsp. ground flax seeds
1 1/2 tsp. baking powder
1/4 tsp. salt
3 tsp. lemon zest
1/4 cup of coconut oil, melted
1/3 cup of coconut sugar (or regular granulated)
1/2 unsweetened dairy free milk
1 tsp. vanilla extract
1/2 cup of shredded coconut
juice of 1 lemon
1/4 – 1/3 cup powdered sugar
1/4 cup of coconut
2 lemon slices cut in four triangles
1 tbsp. coconut sugar
// how to make donuts //
preheat oven to 350 and spray donut pan with nonstick cooking spray.
make flax egg by combining water and flax and set aside.
in a medium bowl, combine flour, coconut, baking powder, salt, and lemon zest.
in another bowl, cream together coconut oil and coconut sugar.
add the flax egg, non dairy milk, and vanilla extract.
pour into donut pan and bake for 12-14 minutes.
remove, allow to cool before topping with glaze and additional coconut.
as the oven preheats, toast coconut and caramelize the lemon triangles in a pan. sprinkle tbsp. of coconut sugar on the lemon pieces first, and allow to toast for about 10 minutes while preparing donut dough.