These Dairy Free, Gluten Free Baked Lemon Donuts are the perfect treat when you need to satisfy your sweet tooth. And lemon zest in both the batter and the icing gives you that delicious lemon zing in every bite!
I know I’m going to sound weird here but I’m going to go out on a limb and say that chocolate is not my favorite kind of dessert. I mean I like it, and will eat it, and yes there are some super delish chocolate recipes I make but what I really love is lemon! I love the zingy tang mixed with sweet. Lemon bars, lemon meringue, lemon poundcake…all 100! in my book. And these Baked Lemon Donuts are perfection to me…they are a light, zesty, and just the perfect amount of sweet which makes them great for a quick breakfast or snack!
And if you like lemon as much as I do, you might enjoy my Gluten Free Dairy Free Lemon Bar recipe I shared a while back. They are just as good as the non-gluten free version you find everywhere, in fact you could even make them with regular all-purpose flour! I even have a pretty spectacular recipe for Lemon Lush which is one of may favorite desserts to make when we BBQ in the summer! (affiliate links present)
To make these delicious baked donuts you need one of two things. You will need a donut pan, I like to use this mini donut pan because let’s face it, everything is cuter when it’s mini! 🙂 Or you could use a babycakes donut maker to get the job done which also bakes up donuts of the mini variety! I have both of these but for whatever reason prefer my donut pans.
I also like to put my batter in a large plastic zippered bag and use it like a pastry bag by cutting off one of the corners. I feel like this makes it super easy to fill the donut pan and decreases the mess that a scoop would do by like a 100%. Just a word to the wise.
Gluten Free Baked Lemon Donuts
- [u]Donuts[/u]
- 2 cups gluten free all-purpose flour (I use this [url href=”https://amzn.to/2GPaGPu”]brand[/url] with xanthum gum included)
- 1/2 cup evaporated cane sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup non-dairy milk (coconut, almond, or soy)
- 1 tbsp coconut oil, softened
- [u]Lemon Icing[/u]
- 2 cups powdered sugar
- 1 tsp lemon zest
- 2-3 tbsp non-dairy milk
- [u]Donuts[/u]
- In a medium-sized bowl, mix all ingredients together and add to a large plastic zippered bag.
- Cut the tip off of one corner to use the bag like a pastry bag.
- Fill greased baking pans 1/2 full and bake at 350 degrees for 8-10 minutes.
- When finished place donuts on a cooling rack.
- Allow donuts to cool before icing.
- [u]Lemon Icing[/u]
- Whisk together powdered sugar, lemon zest and 2 tbsp of non-dairy milk in a medium-sized bowl.
- Add remaining milk a teaspoon at a time until the icing is desired consistency for either dipping donuts or drizzling over the top of the donuts.
- Enjoy!
Oooooh yaaassss! Just look at these babies!! So full of lemon flavor!
Once you try them, I dare you to eat just one….and just try not to keep dipping them in the extra Lemon Icing…it’s impossible I tell you!!!
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Thanks for stopping by today!
Love,
Maggie
