Lemon Donuts {Vegan}

Lemon Donuts {Vegan}

We’ve had an unexpected brush with winter here on the West Coast, which left us in a deep freeze for about a week, and resulted in a snow day.

Now if you live pretty much anywhere East of where I live in Vancouver, snow and cold temps are the norm this time of the year.

I, on the other hand, after living for nearly two decades in the Maritimes, moved here to escape all that.

Vegan Lemon Donuts

Snow is very polarizing here. As a city, we’re not properly equipped for it. We don’t really have the infrastructure to handle a big snowfall; not enough plows, and our public transportation just can’t handle it. The residents mostly don’t have snow tires, and never properly learned how to drive in snowy conditions. So, basically, snow is a big pain in the tukus.

On the other hand, people love it. The city gets really quiet and still and it’s so pretty with its blanket of snow. Kids find the teeniest incline and slide down it on surfboards, garbage bags or anything else they can find until the ground shows through. It’s pretty joyful.

In the middle of all this winter, I needed a ray of sunshine. I needed a bit of light, a reminder that spring is coming, it’s just around the corner.

So I made lemon donuts. Bursting with bright citrus flavours, these were just what I needed.

And lo and behold, the snow is now gone, it’s 7 degrees, and I saw green things poking up out of the ground on my walk today. Ahhhh February in Vancouver. Sorry not sorry?

Lemon Donuts Vegan

Lemon Donuts {Vegan}

Rebecca Coleman
Bright, springy vegan donuts.
Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 4


  • Donut Pan


  • ½ cup non-dairy milk I used oat
  • 2 tbsp lemon juice
  • 1/8 tsp turmeric
  • the zest of one lemon
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • ½ cup sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup +2 tablespoons flour
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • lemon zest and thyme leaves for garnish


  • Prepare a donut pan by greasing it well.
  • In a bowl, place the non dairy milk and the lemon juice, and allow to sit for about 5 minutes.
  • Whisk in the melted coconut oil, the lemon zest, the vanilla, the turmeric and the sugar.
  • Blend together the flour, salt and baking powder, then mix into the wet ingredients.
  • Pour the mixture into a piping bag and pipe into your prepared donut pans, about 2/3 full.
  • Bake in a preheated 350 degree oven for about 11-12 minutes.
  • Remove from oven and allow to cool enough so that you can tip them out onto a wire rack set over a baking sheet. You may need to run a knife or an offset spatula around them to loosen them.
  • In a shallow, deep bowl, combine the glaze ingredients.
  • Dip each of the donuts in the glaze and then place them back on the wire rack (over a baking sheet to catch drips). Garnish with additional lemon zest and thyme leaves if desired. Allow to sit for a few minutes so the glaze can properly set, then serve.
Keyword vegan

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