Vegan raspberry glazed lemon donuts
18mini donuts
18mini donuts
For the donuts
  • 1cup all purpose flour
  • 1/2cup granulated sugar
  • 1+1/2tsp baking powder
  • 2tsp lemon zest
  • 1egg equivalent egg replacer
  • 1/2cup non-dairy milk
  • 1tbsp lemon juice
  • 1/4cup margarine
For the raspberry glaze
  • 1/2cup frozen raspberries(thawed)
  • 1cup icing sugar
  • 1tsp lemon juice
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).