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.
1 1/2cupsorganic all-purpose flour(I used Bob Red Mill's)
1/2cuporganic pure cane sugar
3/4cupunsweetened coconut milk(I used the So Delicious brand)
1tspapple cider vinegar
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!
Can be stored in a tightly closed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.