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!
See other doughnut recipes on Orchids + Sweet Tea:
Vegan Vanilla Unicorn-inspired Doughnuts
Best Cinnamon Roll Doughnuts
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!
Take a bite and enjoy!
Delicious Lemon Raspberry Glazed Doughnuts
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.
Must-Haves:
- 1 1/2 cups organic all-purpose flour (I used Bob Red Mill's)
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cupe pure cane sugar
- 3/4 cup unsweetened coconut milk (I used the So Delicious brand)
- 1 tsp apple cider vinegar
- 3 Tbsps vegetable oil
- 1/2 tsp vanilla extract
- 2 Tbsps lemon exract
- 1 tsp lemon juice
Instructions:
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Preheat oven to 375 degrees Fahrenheit and spray your doughnut baking pan (that has 6-wells).
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In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and sea salt.
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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.
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Spoon the batter into a plastic ziploc bag (or piping bag), cutting the tip and pipping it into prepared doughnut pan.
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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.
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Once cooled, dip in prepared raspberry glaze (see directions in above section of post!) and Bon Appetite!
FYI:
Can be stored in a tightly closed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
There you have it, Ya’ll—-Delicious Lemon Raspberry Glazed Doughnuts for the sweetly-obsessed Vegan and non-Vegans!
Don’t forget to rate this recipe + share around!
Other great comfort Sweet Treat recipes on Orchids + Sweet Tea:
Best Vegan Pumpkin Cinnamon Rolls
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Jamie says
October 20, 2017 at 5:37 PMThese look absolutely amazing. Thanks for sharing. Your pictures are so fab they make my mouth water!
Nakia says
October 20, 2017 at 9:21 PMThese looks soooo delicious! I will definitely try to make these doughnuts so I will also be pinning this recipe!
Shanika says
October 21, 2017 at 2:30 AMThanks so much Nakia! Awesome! Be sure to let me know what you think when you do give them a try!
ashley peavey says
October 20, 2017 at 11:14 PMOmg, I need to make these! They look TOO good!
Shanika says
October 21, 2017 at 2:29 AMThanks so much Ashley! You definitely should! They were delicious!
Rhonda Sittig says
October 22, 2017 at 1:36 AMThese are just so so pretty Shanika! My daughter-in-law made donuts while we were up there last time, but they were fried (and delicious)– but yours look every bit as good and more healthy!! Love the recipe! thanks. Hope all’s well at your house. Looks like you’ve been cooking up a lot of great food lately… xox
Shanika says
October 22, 2017 at 11:48 PMHi Rhonda! I’m still wanting to try doughnuts fried! I could only imagine how great they were! I’m thinking about doing doughnut holes the fried way, so hopefully you’ll like it once I put it up! Thanks so much for the positive encouragement. That means a lot coming from you, especially since I look to you as the master baker! You know that I just love your recipes! Well, I do hope that you and your family enjoy the Maple Vegan Pumpkin Pie recipe for Thanksgiving! Be sure to let me know! Everyone is well in my house and I hope that you and your family are enjoying great moments per usual! Hugs and more hugs!