Fluffy vegan donuts with a zesty lemon glaze made with flax eggs and coconut oil. The maple-almond glaze offers a creamy, non-dairy finish to these plant-based pastries.
1 tbsp flaxseed meal
3 tbsp water
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 cup cornstarch
3/4 cup vegetable oil (or melted coconut oil)
1 tbsp lemon zest
1/4 cup lemon juice
1/3 cup maple syrup
1 tsp vanilla extract (or almond extract)
1/4 tsp salt
1/2 cup powdered sugar
3 tbsp almond milk
1 tbsp maple syrup (glaze)
1 tsp lemon zest (glaze)
Whisk flaxseed meal and water; let sit for 5 minutes
In a bowl, sift flour, baking powder, cornstarch, and salt
In a separate bowl, mix oil, flax egg, lemon zest, lemon juice, maple syrup, and vanilla
Combine wet and dry ingredients until just mixed
Rest dough for 10 minutes
Portion dough into donut shapes
Fry in preheated 350°F oil until golden (about 1.5 minutes per side)
For glaze: whisk powdered sugar, almond milk, half the glaze syrup, and half the glaze zest
Brush donuts with remaining glaze syrup and lemon zest just before serving
Use gluten-free flour for gluten-free version
Glaze can be made with aquafaba for extra shine
Store unglazed donuts in airtight container up to 2 days
Glaze keeps for 24 hours in fridge
No pork/ham/lard substitutions required in original recipe