Tag Archive for vegan donuts

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.

Lemon Donuts Vegan

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.

Vegan Lemon Donuts

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}

Ingredients for the donuts 
  • 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
Ingredients for the glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • lemon zest and thyme leaves for garnish
  1. Prepare a donut pan by greasing it well.
  2. In a bowl, place the non dairy milk and the lemon juice, and allow to sit for about 5 minutes.
  3. Whisk in the melted coconut oil, the lemon zest, the vanilla, the turmeric and the sugar.
  4. Blend together the flour, salt and baking powder, then mix into the wet ingredients.
  5. Pour the mixture into a piping bag and pipe into your prepared donut pans, about 2/3 full.
  6. Bake in a preheated 350 degree oven for about 11-12 minutes.
  7. 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.
  8. In a shallow, deep bowl, combine the glaze ingredients.
  9. 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.

Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts


  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted


  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 
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