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Vegan Lemon Lavender Donuts Recipe

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3.9 from 77 reviews

These Vegan Lemon Lavender Donuts are a delightful plant-based treat infused with the fresh flavors of lemon zest and aromatic dried lavender. Lightly sweetened and moist, they are topped with a zesty lemon glaze that perfectly complements the subtle floral notes. Baked to perfection, these donuts are a healthy and delicious option for breakfast, snack, or dessert with a bright, refreshing twist.

Ingredients

Lemon Lavender Infused Sugar

  • 3/8 cup cane sugar (half of 3/4 cup)
  • 1 tsp dried lavender
  • 2 teaspoons lemon zest (about 1 lemon zest)
  • 3/8 cup cane sugar (remaining half)

Donut Batter

  • 1 cup oat or almond milk (or other plant-based milk alternative)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup olive oil (liquid oil)
  • 2 Tbsp unsweetened apple sauce
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 3/4 cup pastry flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup lemon lavender infused sugar (from above)

Lemon Glaze

  • 1 cup sifted powdered sugar
  • 1 Tablespoon lemon juice
  • 1-2 teaspoons lemon zest

Instructions

  1. Lemon Lavender Infused Sugar: In a small blender, combine half the cane sugar, dried lavender, and lemon zest. Blend for 2-3 minutes until it becomes a well-blended powdered sugar. Transfer to a container and mix in the remaining sugar. Use immediately or let it sit up to one week for a stronger flavor.
  2. Prepare Vegan Buttermilk: Preheat your oven to 350°F. In a large mixing bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes until it slightly curdles, forming a vegan buttermilk.
  3. Mix Wet Ingredients: Add the lemon lavender infused sugar, olive oil, apple sauce, and vanilla bean paste or extract to the vegan buttermilk. Whisk until fully combined.
  4. Combine Dry Ingredients: Add the pastry flour, salt, and baking powder to the wet mixture. Add the flour first, then pile the salt and baking powder on top. Gently whisk until a thick batter forms, avoiding overmixing; a few lumps are fine as long as there are no large streaks of flour.
  5. Prepare Donut Pan: Spray a donut pan with non-stick spray. Use a spoon or large cookie scoop to evenly distribute the batter into the pan, being careful not to cover the raised donut hole centerpiece.
  6. Bake Donuts: Bake in the preheated oven for 11-13 minutes. Around 12 minutes is ideal—the donuts should be firm enough to remove without breaking but not overly browned or crunchy.
  7. Cool Donuts: Once baked, invert the donuts onto a cooling rack to release. Let them cool completely to room temperature before glazing.
  8. Make Lemon Glaze: In a bowl, whisk together sifted powdered sugar, lemon juice, and lemon zest until a thick glaze forms.
  9. Glaze Donuts: Dip the cooled donuts into the lemon glaze. Optionally, add toppings such as extra lemon zest, dried lavender, or fresh lemon slices.
  10. Set Glaze: Place glazed donuts on a cooling rack and allow the glaze to harden before serving. Enjoy your fresh, vegan lemon lavender donuts!

Notes

  • The infused sugar can be stored for up to one week to intensify the flavor before use.
  • Use plant-based milk alternatives like oat or almond milk to keep this recipe vegan.
  • The batter should not be overmixed to keep the donuts tender and light.
  • If you don’t have a donut pan, use a muffin pan or small cake molds and adjust baking times accordingly.
  • For stronger lemon flavor, increase lemon zest in the glaze or batter slightly.

Find it online: https://justsosavory.com/vegan-lemon-lavender-donuts-recipe/