I have been determined recently to create a gluten and egg free lemon flavored baked good with a normal texture. The acidity of lemon juice reacts with the other ingredients affecting the texture of the cake. After multiple failed attempts at lemon cupcakes I discovered a recipe for lemon doughnuts, made a few tweaks and they are amazing! If you aren’t in the mood for citrus, check out my baked chocolate donut recipe!
Vegan Gluten Free Baked Lemon Donuts
Servings: 6 donuts Time: 25 minutes
- 1 flax egg:
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1 cup 1:1 gluten free flour mix (I used Bob’s Red Mill 1:1)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1 1/4 tsp lemon zest
- 1/2 cup unsweetened almond milk
- 2 tbsp coconut oil, melted
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 2 tbsp lemon juice
Preheat oven to 375°F and grease your doughnut pan.
In a small bowl, combine your ground flax and water and let sit for 5 minutes to thicken.
In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, and lemon zest.
In a separate bowl, mix together the almond milk, melted coconut oil, and flax egg together.
Pour the wet ingredients into the dry and mix to combine. Do not over mix.
Using a piping bag or a large Ziploc bag, pipe the mixture into the donut pan.
Bake for 10 minutes, until the tops of the donuts are springy (aka they bounce back if you touch them).
Remove from oven and let them cool in the pan for 3-5 minutes before removing them to cool fully on a cooling rack.
Store leftover donuts in the fridge in an airtight container.
In a small bowl, combine the powdered sugar and lemon juice and whisk to combine.
When the doughnuts are completely cooled dip the tops in the glaze and place them back on the cooling rack to allow the glaze to firm up.
Depending on your choice of dairy/egg substitutes this recipe can easily be made top 8 allergen free. Questions about a substitution? Feel free to ask in the comments!