Gluten-Free Lemon-Lavender Donuts (Vegan)

These lemon- and lavender-infused donuts feel like a bright, sunny morning captured in pastry form. Floral without being fussy and brightened with fresh citrus, they’re tender, aromatic and just sweet enough. Baked (not fried) and made vegan and gluten-free, this homemade donuts recipe leans light and elegant, with a lemony glaze that adds a cheerful finishing touch. They’re perfect for brunch, tea breaks or anytime you want something a little special.

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Gluten-Free Lemon-Lavender Donuts (Vegan)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 donuts

Calories 293 kcal

Author Oana Ennis

Ingredients

Lemon-Lavender Sugar

• 1/2 cup Wholesome Organic Turbinado Sugar
• 2 tsp. Frontier Co-op Organic Dried Lavender
• 3 tsp. lemon zest

Donuts

• 2 cups King Arthur Baking Company Gluten-Free Measure-for-Measure Flour
• 1 Tbsp. Bob's Red Mill Baking Powder
• 1/2 cup lemon-lavender sugar from above
• 1 cup Native Forest Organic Coconut Milk
• 1/3 cup Wildly Organic Refined Coconut Oil melted
• 1/4 cup Butternut Mountain Farm Maple Syrup
• 1 tsp. Frontier Co-op Vanilla Extract

Lemon Icing

• 2 cups Woodstock Organic Powdered Sugar
• 3 tsp. lemon zest
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. Native Forest Organic Coconut Milk

Instructions

1. For lemon-lavender sugar, in food processor, add sugar, lemon zest and dried lavender and pulse until mixture is well combined. Set aside.
2. Preheat oven to 350 degrees F. Lightly grease 12-welled donut pan.
3. In large bowl, whisk together flour, baking powder and lemon-lavender sugar.
4. Add coconut milk, melted coconut oil, maple syrup and vanilla extract. Mix until just combined and smooth. (Note: Batter should have a thick, pancake-like consistency.)
5. Fill each donut well about ¾ full with batter.
6. Bake 15 minutes, or until toothpick inserted into a donut comes out clean.
7. Remove from oven and let donuts cool slightly before transferring them to cooling rack.
8. For icing, in medium bowl, whisk together powdered sugar, lemon zest, lemon juice and coconut milk until smooth glaze forms.
9. To glaze donuts, dip the cooled donuts into the lemon icing, allowing any excess to drip off. Place them back on the cooling rack and let the icing set until firm.

Recipe Notes

These donuts are best enjoyed fresh. They can be stored in an airtight container for a few days, but for best texture, store them without icing and glaze them just before serving.

Grab the goods for your next bake (and beyond) from Vitacost.

Nutrition Facts

Gluten-Free Lemon-Lavender Donuts (Vegan)

Amount Per Serving (1 donut)

Calories 293 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g45%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Sodium 5mg0%

Potassium 196mg6%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 33g37%

Protein 3g6%

Vitamin A 4IU0%

Vitamin C 4mg5%

Calcium 84mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.