Vegan Lemon Coconut Cake Donuts
Nikki
These delicious lemon coconut donuts are a soft, velvety cake donut infused with lemon, topped with a sweet lemon icing and drizzled with crunchy coconut. Vegan and gluten-free!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Dessert
Cuisine American
- 2 cups gluten free flour
- 1 tsp baking powder
- 1 teaspoon baking soda
- ¼ teaspoon pink salt
- ½ cup organic cane sugar
- 1 + ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
For The Icing:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Sprinkles of unsweetened shredded coconut
Preheat oven to 400 degrees. Spray a donut pan with non stick grease (I use coconut oil spray).
Combine all dry ingredients in one large bowl and the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Scoop large spoon fulls into the donut molds. Light press with back of spoon to ensure they fill the mold.
Bake in oven for 10 minutes, or until golden.
Remove from oven, cool for 10 minutes before attempting to remove from the molds.
For Icing
Start with a small bowl of the lemon juice, slow start adding in the 1 cup of powder sugar, mixing it as you go.
Once your icing is complete and your donuts are cool, dunk the tops of the donuts into the icing, then lay them on a tray.
Sprinkle with the shredded coconut flakes and your done!
Keyword cake donuts, Gluten Free, Vegan, vegan donuts