Vegan Lemon Coconut Cake Donuts
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!
Ingredients
- 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
Instructions
- 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!