Easy Dairy-Free Baked Coconut Lemon Donuts
Ingredients
- 1 tablespoon lemon juice (for buttermilk)
- Almond milk (to make 1 cup buttermilk)
- 1 1/4 cups all-purpose flour
- 1/2 cup coconut sugar or 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Nutmeg (to taste)
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon vegan butter
Glaze
- 3/4 cup icing sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
Preparation
Make buttermilk by combining 1 tablespoon lemon juice and almond milk to make 1 cup, then let it rest for 5 minutes.
Combine the dry ingredients: 1 1/4 cups all-purpose flour, 1/2 cup coconut sugar or 3/4 cup white sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and nutmeg.
Combine the wet ingredients: 1 egg, 1/2 cup buttermilk, 1 tablespoon lemon juice, and 1 teaspoon vanilla.
Mix the wet and dry ingredients together and stir in 1 tablespoon melted vegan butter.
Scoop the batter into a greased donut tin.
Bake at 425 degrees Fahrenheit for 11 minutes.
For the icing, mix 3/4 cup icing sugar, 3 tablespoons lemon juice, and 1 teaspoon vanilla.
Dip the baked donuts into the icing, then into toasted coconut.
