Baked Gluten-Free Vegan Lemon Doughnuts

Baked Gluten-Free Vegan Lemon Doughnuts

  • Intermediate
  • 9 Doughnuts
  • 35 min
Baking Success Or Baking Mess


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® 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


Make “flax eggs” by mixing the ground

flax seeds with warm water, allow to sit about 15 minutes to activate and


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!

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