Baked Gluten-Free Vegan Lemon Doughnuts
Ingredients
For the batter
- 2 tablespoons Ground Flax seed
- 4 tablespoons warm water
- 1/3 cup Coconut oil, melted
- ½ cup sugar
- 1 ¾ cups Gluten-free flour
- 1-1/2 teaspoons Fleischmann's® Baking Powder
- 1 lemon, zested and juiced (3 tablespoons)
- 4-6 tablespoons Coconut milk
Lemon Drizzle Icing
- 2 ½ tablespoons Lemon juice
- 1- 2/3 cups Icing sugar
Equipment
- Doughnut pan
- Piping bag
PRODUCTS
Instructions
- Preheat oven to 350F. Grease doughnut pan with a little coconut oil.
- Make flax eggs by mixing the ground flax seeds with warm water, allow to sit about 15 minutes to activate and thicken.
- Melt the coconut oil and blend with sugar in a mixing bowl. Add in the gluten-free flour, flax eggs, baking powder, lemon zest and lemon juice. Gently fold together. Add the coconut milk, one tablespoon at a time, just until batter is moist.
- Transfer batter to a large piping bag, cut the end of the bag to create a nozzle. Pipe batter into each doughnut ring ¾ full.
- Bake the doughnuts for 12-14 minutes until risen and golden. Let the doughnuts cool for a few minutes before removing from pan to a wire rack.
- Make the icing by slowly mixing the lemon juice into the icing sugar until you have a thick icing. Drizzle over doughnuts. Best enjoyed warm!
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