omnivore approved vegan comfort food from our tiny kitchen

Vegan raspberry glazed lemon donuts

vegan raspberry donuts

Donuts are quickly becoming our favourite thing to bake and it’s lots of fun getting creative with the flavour combinations! These lemon donuts with a raspberry glaze taste delicious and as a bonus they look beautiful without having to add food colouring. vegan raspberry donuts

vegan raspberry bagels
vegan raspberry donuts
Vegan raspberry glazed lemon donuts
Print Recipe
Servings
18 mini donuts
Servings
18 mini donuts
vegan raspberry donuts
Vegan raspberry glazed lemon donuts
Print Recipe
Servings
18 mini donuts
Servings
18 mini donuts
Ingredients
For the donuts
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1+1/2 tsp baking powder
  • 2 tsp lemon zest
  • 1 egg equivalent egg replacer
  • 1/2 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1/4 cup margarine
For the raspberry glaze
  • 1/2 cup frozen raspberries (thawed)
  • 1 cup icing sugar
  • 1 tsp lemon juice
Servings: mini donuts
Instructions
For the donuts
  1. Preheat the oven to 180˚C and lightly grease a donut pan.
  2. Whisk together the flour, sugar, baking powder and lemon zest in a large bowl.
  3. Add milk, margarine, egg replacer and lemon juice to a small saucepan and heat over medium heat until the margarine has just melted.
  4. Add the liquid ingredients from the saucepan to the bowl with the dry ingredients and mix until everything is just combined.
  5. Spoon the mixture into the donut pan, fill each donut mould 2/3 full and smooth out the batter with your finger to make sure the donuts are even.
  6. Bake for 12 minutes, then remove donuts from the pan and leave them to cool on a wire rack
For the glaze
  1. Using the back of a spoon, push the thawed raspberries through a fine mesh sieve/strainer - catch the juices in a bowl and discard the seeds.
  2. Add the lemon juice and whisk in the icing sugar, continue whisking until a smooth icing has formed.
  3. Ice your cooled donuts and serve.
Recipe Notes

Recipe adapted from Vegan Yum Yum (one of our favourite cookbooks).

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