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. 
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
- Preheat the oven to 180˚C and lightly grease a donut pan.
- Whisk together the flour, sugar, baking powder and lemon zest in a large bowl.
- Add milk, margarine, egg replacer and lemon juice to a small saucepan and heat over medium heat until the margarine has just melted.
- Add the liquid ingredients from the saucepan to the bowl with the dry ingredients and mix until everything is just combined.
- 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.
- Bake for 12 minutes, then remove donuts from the pan and leave them to cool on a wire rack
For the glaze
- 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.
- Add the lemon juice and whisk in the icing sugar, continue whisking until a smooth icing has formed.
- Ice your cooled donuts and serve.
Recipe Notes
Recipe adapted from Vegan Yum Yum (one of our favourite cookbooks).
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