Vegan Lemon Cake Donuts

Indulge in the zesty delight of our Vegan Lemon Cake Donuts—a perfect fusion of sweet and tangy flavors! These donuts are not only mouthwatering and delicious but also completely plant-based. The recipe combines simple ingredients like almond milk, lemon zest, and coconut oil to give you a vegan-friendly and incredibly satisfying treat. Whether you're a seasoned vegan baker or just looking for a tasty snack, these lemony cake donuts are sure to brighten your day. Ideal for breakfast, dessert, or any time you need a burst of citrusy sweetness! 🍋🍩

If you’re on the hunt for a treat that’s both delicious and vegan-friendly, then you’ve landed on the right page. Today, we’re going to whip up something that will tickle your taste buds without compromising your dietary preferences: Vegan Lemon Cake Donuts!

A vegan donut with lavender icing on a plate.

Why Vegan Lemon Cake Donuts?

  1. Vegan-Friendly: No animal products involved, making it suitable for vegans and those interested in cruelty-free eating.
  2. You get to control your ingredients: Using good quality ingredients ensures you get a dose the best baked donuts ever, with out any chemicals or added stuff.
  3. Flavor Explosion: The tangy lemon zest combined with the sweetness of the cake donut creates a perfect balance.

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If I don’t have a donut pan, what alternatives do I have?

If you don’t have a donut pan available, use a muffin tin or a cakelet pan.

Ingredients

  • Vegan butter softened; it is important to use room temperature butter.
  • Cane sugar, make sure your sugar is vegan.
  • Zest and juice of one lemon. Always use fresh lemons and avoid lemon extract or any fale lemon flavors.
  • Apple purée. You can either make it at home or buy it from a store. However, it’s important to check the labels before using it to ensure that it’s safe and meets your dietary requirements.
  • Milk, any dairy-free milk that you like
  • Baking powder, salt, all-purpose flour

LEMON GLAZE

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

How to make vegan lemon cake donuts

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.
  2. In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the lemon zest, apple purée, baking powder, salt, and flour until combined. Stir in the milk and lemon juice until the batter is smooth.
  3. Pour batter into the prepared donut pan.
  4. Bake for 12-15 minutes or until a toothpick inserted into the center comes clean.
  5. Cool in pan for a few minutes before transferring to a wire rack to cool completely. Glaze.
  6. And most importantly…enjoy!
Vegan lemon cake donuts with powdered sugar and lemons on a white plate.

Tips for the best glaze

Sift the Sugar. For a smooth, lump-free glaze and a smooth texture, make sure to sift your powdered sugar before mixing it with other ingredients.

Get the Ratio Right. If you’re after a thicker glaze, use a higher ratio of powdered sugar to liquid. Start with a little liquid and add more gradually, mixing constantly until you reach your desired thickness. Before glazing all your donuts, test the thickness on one. If it’s too thin, you can always add more powdered sugar to the glaze mix.

Temperature Matters. It’s easier to work with a glaze that’s at room temperature or slightly warmed. Too hot, and the glaze will be too thin; too cold, and it won’t spread evenly. If it is too thick, you can always put it in the microwave for 20 seconds to loosen up.

Double-Dip. For an extra-thick layer, consider double-dipping your donuts. Dip once, allow the first layer to set for a few minutes, and then dip again.

Let it Sit. After dipping, allow the donuts to sit for a few minutes. This will give the glaze time to set and achieve that thick, sumptuous texture.

Use a Cooling Rack. Place a cooling rack on top of a baking sheet, and then place your glazed donuts on the rack. This allows excess glaze to drip away without pooling, helping to maintain the thickness of the glaze on the donut.

Vegan donuts with lavender icing.

Frequently asked questions

Other Vegan donuts and cake recipes

And there you have it—a scrumptious batch of Vegan Lemon Cake Donuts! They’re perfect for breakfast, a midday snack, or dessert. We’ve managed to combine “vegan deliciousness” with “zesty lemon” into one glorious treat.

A vegan lemon cake donut with lavender icing on a plate.

Vegan Lemon Cake Donut recipe

Alejandra Graf
Indulge in the zesty delight of our Vegan Lemon Cake Donuts—a perfect fusion of sweet and tangy flavors! These donuts are not only mouthwatering and delicious but also completely plant-based. The recipe combines simple ingredients like almond milk, lemon zest, and coconut oil to give you a vegan-friendly and incredibly satisfying treat. Whether you're a seasoned vegan baker or just looking for a tasty snack, these lemony cake donuts are sure to brighten your day. Ideal for breakfast, dessert, or any time you need a burst of citrusy sweetness! 🍋🍩
5 de 2 votos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Baked goods
Cuisine American
Servings 8 donuts
Calories 336 kcal

Equipment

Ingredients
  

  • ½ cup vegan butter softened
  • 1 cup cane sugar
  • Zest of one lemon
  • 1/4 cup apple puree
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • ½ cup milk
  • 1 tablespoon lemon juice

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a donut pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the lemon zest, apple puree, baking powder, salt, and flour until combined. Stir in the milk and lemon juice until the batter is smooth.
  • Pour batter into prepared donut pan.
  • Bake for 12-15 minutes or until a toothpick inserted into the center comes clean.
  • Cool in pan for a few minutes before transferring to a wire rack to cool completely.

For the Lemon Glaze

  • To make the glaze, take a medium-sized bowl and whisk together the powdered sugar, and lemon juice until the mixture becomes smooth. After that, dip one side of each lemon cake in the glaze and let it dry on a wire rack.
  • Finally, decorate the cake with a sprig of lavender or sprinkle some lemon zest on top.

Nutrition

Serving: 1pieceCalories: 336kcalCarbohydrates: 60gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 2mgSodium: 244mgPotassium: 113mgFiber: 1gSugar: 41gVitamin A: 567IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword lemon cake, vegan lemon cake

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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