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🍽️ Moist Vegan Donuts with Lemon Glaze

385 kcal · 30 min · 4 servings

Ingredients

• 150 g gluten-free flour (light; mix) + 1 tbsp for the baking sheet
• 100 g ground almonds (peeled)
• 0.5 tsp baking powder
• 1 pinch baking soda
• 0.5 tsp vanilla powder
• 4 tbsp applesauce
• 125 g apple syrup
• 80 ml rapeseed oil (+ 1 tbsp for the baking sheet)
• 250 ml almond drink (almond milk)
• 1 organic lemon (juice and zest)
• 60 g powdered sugar

Instructions

1. 1. Mix the flour with the ground almonds, baking powder, baking soda, and vanilla powder in a large bowl.
2. 2. Rinse the lemon under hot water and pat it dry.
3. 3. Finely grate the lemon zest and squeeze out the juice.
4. 4. Set aside a small amount of the lemon zest and 1 to 2 tablespoons of lemon juice for the glaze later.
5. 5. Whisk the applesauce with the apple syrup, oil, and almond drink in a separate bowl.
6. 6. Add the remaining lemon zest and lemon juice to the applesauce mixture.
7. 7. Add the liquid mixture to the flour mixture in portions.
8. 8. Stir everything carefully until the dough is smooth and homogeneous.
9. 9. Grease a donut pan and dust it lightly with flour.
10. 10. Fill the dough evenly into the molds of the pan.
11. 11. Preheat the oven to 180 degrees Celsius top/bottom heat (or 160 degrees Celsius fan-forced).
12. 12. Bake the donuts for about 25 minutes until golden brown.
13. 13. Remove the donuts from the oven and let them cool in the pan for 5 minutes.
14. 14. Carefully remove the donuts from the pan and let them cool completely.
15. 15. Whisk the powdered sugar with the 1 to 2 tablespoons of lemon juice to a smooth glaze.
16. 16. Fill the glaze into a piping bag and cut off a small corner.
17. 17. Drizzle the glaze over the cooled donuts.
18. 18. Sprinkle the donuts with the remaining lemon zest and serve.

Nutrition per serving

• kcal: 385
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 38 g