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Lemon Donuts Vegan

Lemon Donuts {Vegan}

Rebecca Coleman
Bright, springy vegan donuts.
Prep Time 30 mins
Cook Time 12 mins
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