Baked Gluten-Free Vegan Lemon Doughnuts

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Don't let not eating dairy, eggs or gluten stop you from enjoying doughnuts!
9 Doughnuts
For the batter
2 tablespoons Ground Flax seed
4 tablespoons warm water
1/3 cup Coconut oil, melted
½ cup sugar
1 ¾ cups Gluten-free flour
1-1/2 teaspoons Fleischmann's® Gluten-Free Baking Powder
1 lemon, zested and juiced (3 tablespoons)
4-6 tablespoons Coconut milk
Lemon drizzle icing
2 ½ tablespoons Lemon juice
1- 2/3 cups Icing sugar
Doughnut pan
Piping bag

Preheat oven to 350F. Grease doughnut pan with a little coconut oil.

Make “flax eggs” by mixing the ground flax seeds with warm water, allow to sit about 15 minutes to activate and thicken.

Melt the coconut oil and blend with sugar in a mixing bowl. Add in the gluten-free flour, flax “eggs”, baking powder, lemon zest and lemon juice. Gently fold together. Add the coconut milk, one tablespoon at a time, just until batter is moist.

Transfer batter to a large piping bag, cut the end of the bag to create a nozzle. Pipe batter into each doughnut ring ¾ full.

Bake the doughnuts for 12-14 minutes until risen and golden. Let the doughnuts cool for a few minutes before removing from pan to a wire rack.

Make the icing by slowly mixing the lemon juice into the icing sugar until you have a thick icing. Drizzle over doughnuts. Best enjoyed warm!

Total Time
Bake Time 12 minutes
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