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Lemon Cake Donuts - Gluten Free, Vegan

Lemon Cake Donuts – Gluten Free, Vegan

  • Author: Morgan
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Yield: 12 1x


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!



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)
  • 12 tbsp fresh lemon juice
  • Additional lemon zest for topping (optional)


To Make the Lemon Donuts:

  1. Preheat the oven to 350°F.
  2. Grease your donut pans.
  3. 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.
  4. Add the remaining donut ingredients to the bowl and stir until combined.
  5. Use a piping bag to add the mixture to the donut pans.
  6. Bake the doughnuts for 10 minutes or until a toothpick comes out clean.
  7. After a few minutes, transfer to doughnuts to a cooling rack.
  8. Allow the donuts to cool completely before dipping them in the lemon glaze.

To Make the Lemon Glaze:

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


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.