Description

These Lemon Cake Donuts are so easy to make and taste incredible! They have an amazingly soft texture and lemon flavor. They are also gluten-free and vegan cake donuts!

Ingredients

Scale

For the Lemon Cake Donuts:

1 cup (110g) gluten free oat flour (almond flour or sorghum flour will work as well)
1 cup (160g) all-purpose gluten free flour (I use “Better Batter” or “Bob’s Red Mill“)
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
1 tsp salt
1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
Zest and juice from 1 large lemon (about 1/4 cup of lemon juice)
1/2 cup maple syrup
1/4 cup coconut oil, melted (avocado oil works as well)
1 tsp vanilla

For the Lemon Glaze:

3/4 cup powdered sugar/sweetener (I use “Swerve” powdered sweetener)
1–2 tbsp fresh lemon juice
Additional lemon zest for topping (optional)

Instructions

To Make the Lemon Donuts:

Preheat the oven to 350°F.
Grease your donut pans.
In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, and xanthan gum (if your flour doesn’t contain it). Note: I recommend weighing the flour for the best result.
Add the remaining donut ingredients to the bowl and stir until combined.
Use a piping bag to add the mixture to the donut pans.
Bake the doughnuts for 10 minutes or until a toothpick comes out clean.
After a few minutes, transfer to doughnuts to a cooling rack.
Allow the donuts to cool completely before dipping them in the lemon glaze.

To Make the Lemon Glaze:

Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
Dip the donuts into the glaze and optionally sprinkle with lemon zest.

Notes

These donuts will be a very soft, cake-like texture when they are first made. If you prefer a more dense donut texture then I recommend placing the donuts in the refrigerator for a couple of hours to firm up.

For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount of flour can change the texture of the baked goods.