Vegan Coconut Lemon Baked Doughnuts
Ingredients
The doughnuts
-
1
tablespoon
flaxseed meal
-
3
tablespoons
water
-
⅓
cup
white sugar
-
1
tablespoon
lemon zest
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
2
tablespoons
solid coconut oil
-
½
cup
canned lite coconut milk
-
1
tablespoon
freshly-squeezed lemon juice
The glaze
-
1
cup
powdered sugar
-
2
tablespoons
fresh-squeezed lemon juice
-
1
tablespoon
canned lite coconut milk
The topping
-
½
cup
sweetened flaked coconut
Instructions
- Preheat the oven to 350ºF and grease a six-count doughnut pan.
- Mix the flaxseed meal and water in a small bowl and set aside.
- In a large bowl, combine sugar and lemon zest, then add flour, baking powder, and salt.
- Incorporate the coconut oil into the flour mixture until it resembles coarse crumbs.
- Combine the coconut milk and lemon juice with the flaxseed mixture and stir.
- Make a well in the dry ingredients and add the wet ingredients, stirring until just combined.
- Scoop the batter into a zipper bag, snip off a corner, and pipe the batter into the doughnut cups.
- Bake for 8-10 minutes until the doughnuts spring back when poked.
- Cool the doughnuts in the pan for five minutes, then transfer to a rack to cool completely.
- Prepare the glaze by mixing powdered sugar, lemon juice, and coconut milk until smooth.
- Dip each doughnut in the glaze and sprinkle with coconut.
Nutrition Facts (estimated)
Servings
6
Calories
294
Total fat
9g
Total carbohydrates
52g
Total protein
3g
Sodium
302mg
Cholesterol
0mg
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