These Vegan Lemon Raspberry Glazed Doughnuts are surely divine! Made with non-dairy ingredients and bursting with lemon flavored extract, these doughnuts will leave you satisfied and grabbing for a second bite of everyone’s favorite sweet treat—the Doughnut. Each doughnut is fluffy, moist, and far from the kind of thick that would have you helplessly running for a glass of water. It’s just perfect! Topped with a velvety raspberry glaze that adds a nice hint of tartness, these doughnuts are a WINNER.
Ahhhh. I can still smell these lovelies finishing their last 3-4 minutes in the oven as their sweet aroma dances through the kitchen while I make the raspberry glaze to later dress them.
I love doughnuts and while I’ve often found myself purchasing them at a local Dunkin Donuts or Starbucks or perhaps a speciality Doughnut spot here in Brooklyn (like the Doughnut Plant), I’m so happy to make my own from within my kitchen.
Doughnuts are so fun to make and trust me when I tell you, “they are fairly easy, Ya’ll!”. The only hard part is the decorating and that’s only if you’re planning to make a masterpiece!
I haven’t gone down the complex route of deep frying my doughnuts like most places, however, baked doughnuts have not disappointed me at all thus far!
I actually prefer them baked because it’s minus all that excess oil. But hey, I’m not opposed to trying donut holes in the upcoming days or weeks. Doughnut holes are actually my ultimate favorite types of donuts (especially on a lazy day!).
You just pick up a ball of doughnut and eat away until you’re done. No worries about holding it or biting it at the right angle like a classic doughnut.
However, I’d like to continue to make a few more doughnut flavors before moving on to those doughnut holes. Plus, I can’t make doughnuts and not make the classic “glazed doughnut”, right? Oooh, I’ll be doing that soon!
Vegan Red Velvet Baked Donuts
Vegan Lemon Poppy Seed Donuts
Healthy Blueberry Vegan Donuts with Blueberry Glaze
Anyway, back to this recipe. So, I chose to do a lemon and raspberry flavor because both flavors marry so well together and I definitely wanted to give a little break in between the Fall flavors.
We’ve been having a lot of pumpkin, so a girl had to switch things up to please the taste buds. Haha!
Well, this recipe was a nice bit of sweetness that I needed for sure.
Per usual, there weren’t that many ingredients in this recipe as most doughnuts don’t require much unless you choose a really complex flavor.
You simply sift the dry ingredients together in a separate bowl, while whisking the wet ingredients in another bowl, before later combining everything.
I add a bit of lemon juice and then 2 tsps of lemon extract as a way to amplify the lemon flavor in these doughnuts. Lemon extract is usually my go-to baking supply when making anything ‘lemon-y’ because I hate to taste just tiny hints of a flavor, unless it’s necessary.
In this case, it wasn’t—-so LEMON all the way! Haha.
Once everything is nicely incorporated, just pipe your batter into your doughnut pan and bake for 16-18 minutes on 375 degrees Fahrenheit or until golden brown.
Remove from the oven, cool slightly for 5 minutes before removing the doughnuts out of the pan and letting them continue to cool on a cooling rack.
The Raspberry glaze only called for 4 ingredients: 2 cups of powdered sugar, 1 1/2 cup of fresh raspberries (washed and pureed), 1 tsp of vanilla extract, and 1 tsp of lemon juice.
Simply mix all ingredients together and adjust powdered sugar as you please in preference of thickness. I generally add an additional 1 Tbsp at a time to see if I need my glaze to be thicker or not.
Also, if your glaze is too sweet for your liking, just add a little more lemon juice since acidity has a good way of cutting out sweetness, etc. Once done, add glaze to your cooled doughnuts and Wallah!
Let’s dig into this recipe, shall we?
Preheat oven to 375 degrees Fahrenheit and spray your doughnut baking pan (that has 6-wells).
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
In a separate mixing bowl, add the unsweetened coconut milk and apple cider vinegar, whisking together well and letting it sit for 2 minutes. Then add the pure cane sugar, vegetable oil, vanilla extract, lemon juice, and lemon extract and mix well again. Finally, stir in the dry ingredients until just well combined.
Spoon the batter into a plastic ziploc bag (or piping bag), cutting the tip and pipping it into prepared doughnut pan.
Bake doughnuts for 16-18 minutes or until golden brown and then let them cool for 5 minutes. Lastly, turn them out onto a cooling rack so that they continue to cool completely. Once cooled, dip in prepared raspberry glaze (see directions in above section of post!) and Bon Appetite!
If you choose to make these Delicious Lemon Raspberry Glazed Doughnuts or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
There you have it, Ya’ll—-Delicious Lemon Raspberry Glazed Doughnuts for the sweetly-obsessed Vegan and non-Vegans!
Other great comfort Sweet Treat recipes on Orchids + Sweet Tea: