Vegan Lemon Lavender Donuts
These donuts are made with a a sweet lavender lemon infused sugar and topped with a light lemon glaze for the best baked vegan donuts have ever tasted!
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Servings: 12 small donuts
Ingredients
Lemon Lavender Infused Sugar
- ¾ cup cane sugar
- 1 teaspoon dried lavender
- 2 teaspoons lemon zest about 1 lemon zest
Doughnut mix
- 1 cup oat/almond milk or other plant-based milk alternative
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil must be liquid oil
- 2 tablespoon unsweetened apple sauce
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ¾ cup pastry flour
- ¾ cup lemon lavender infused sugar *made above
- ½ teaspoon salt
- 2 teaspoon baking powder
Glaze
- 1 cup sifted powdered sugar
- 1 Tablespoon lemon juice
- 1-2 teaspoons lemon zest
Instructions
Lemon Lavender Infused Sugar:
- In a small blender, add in ½ of the cane sugar with all of your dried lavender and lemon zest. Blend 2-3 minutes until a well-blended powdered sugar forms.
- Add the blended sugar mix to a small container and mix in the remaining half of the sugar. You can use the sugar right away or let it sit for up to 1 week for a stronger flavor.
Lemon Lavender Donuts:
- Preheat oven to 350F. Then, add the oat/almond milk and apple cider vinegar to a large mixing bowl and use a fork or whisk to combine. Let the mixture sit for 5 minutes until the milk slightly curdles and forms a "vegan buttermilk".
- Once the milk has curdled, add in the lavender lemon infused sugar, olive oil, apple sauce, and vanilla bean paste/extract. Whisk to combine.
- Next, add in the pastry flour, salt, and baking powder. Make sure to add the pastry flour first and pile the other ingredients on top. Then, use the whisk to mix into a thick batter. Do not overmix the batter- some lumps are okay as long as there are no large streaks of flour throughout.
- Next, spray the doughnut pan with non-stick spray. Then, use a spoon or large cookie scoop to distribute the batter evenly. Make sure not to cover the raised middle of each doughnut hole with batter.
- Bake at 350F for 11-13 minutes. For my oven, I found the doughnuts were best at 12 minutes. The donuts should be firm enough to remove from the pan without breaking, yet not browned and crunchy.
- Invert the cooked donuts onto a cooling rack to release. Let cool to room temperature before dipping into the glaze.
Lemon Glaze:
- To make the glaze, add the sifted powdered sugar, lemon juice, and lemon zest to a bowl and use a fork to whisk together until a thick glaze forms.
- Dunk the cooled donuts into the glaze and add on any toppings including lemon zest, dried lavender, or fresh slices of lemon.
- Let the donuts dry on a cooling rack until glaze hardens. Then, serve and enjoy!
Notes
- To store, place in a container between parchment paper. Doughnuts will keep at room temperature in a closed container for 2-3 days or frozen for up to 1 month. I do not recommend refrigerating these doughnuts as it will dry them out.
- Make sure to add the glaze the day you are ready to eat the doughnuts as they store better without the glaze on. If you store doughnuts with the glaze on already they may get soggy.
Nutrition
Serving: 1doughnut | Calories: 238kcal | Carbohydrates: 48g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 169mg | Potassium: 69mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!