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If you love lemon cake and donuts, these Lemon Donuts are the best of both worlds! The recipe is super easy and you only need about 30 minutes and a handful of simple ingredients. The texture is moist, tender, and oh so fluffy. Everyone in your home will love them and no one will guess they're vegan friendly!
Lemon Donuts Ingredients
- Lemon Juice: You may use store-bought lemon juice or freshly squeezed. Freshly squeezed does give these are brighter and sweeter and more lemony taste, but store-bought juice is just as delicious (and way easier)!
- Milk: To keep our delicious lemon donuts vegan, we recommend using unsweetened almond milk or oat milk. If you are not vegan or dairy-free, regular milk works well.
- Sugar: We used organic cane sugar in our donut batter. Regular white sugar or coconut sugar will also work.
- Butter: To keep these moist lemon donuts vegan, we use vegan butter in our donut batter. If you are not vegan or dairy-free, feel free to use regular butter.
- Vanilla and Lemon Extract: For flavoring our delicious vegan lemon donuts.
- Baking Powder and Baking Soda: Because our homemade lemon donuts are made without eggs or yeast, we use baking powder and baking soda to give them a nice fluffy texture.
- Flour: We recommend using either regular or gluten-free all purpose flour.
- Powdered Sugar: We use powdered sugar to make the simple vegan lemon glaze that is drizzled over the lemon donuts.
How To Make Lemon Donuts
Step 1: Preheat the oven and grease your silicone donut molds with non stick baking spray. In a large bowl, mix the lemon juice, sugar, melted vegan butter, almond or oat milk, vanilla, and lemon extract together.
Step 2: Add the baking powder and baking soda and mix. The mixture is going to begin to bubble. Quickly, add the flour and mix until the batter is smooth. Spoon the batter into the greased donut molds and bake in the oven for about 25 minutes or until the lemon donuts are golden.
Step 3: While the donuts bake, whisk together the powdered sugar, almond milk, lemon juice, and vanilla to make the lemon glaze. Allow the donuts to cool before drizzling the frosting over the top. Enjoy!
Click Image Below for My Silicone Donut Molds
Frequently Asked Questions
How do I store these vegan lemon donuts?
We recommend storing these moist vegan lemon donuts in a sealed container at room temperature for 3-4 days. If you need to store them for longer, we recommend freezing them and reheating in the microwave to serve warm.
Do you have a lemon cake recipe?
Yes! My moist vegan lemon cake recipe is the number one recipe on my blog. Click the image below to check out the recipe.
Can we make these lemon donuts gluten-free?
Absolutely! We recommend using King Arthur Measure for Measure Gluten-Free Flour to make gluten-free lemon donuts.
Lemon Donuts
Jillian Glenn
If you love lemon cake and donuts, these Lemon Donuts are the best of both worlds! The recipe is super easy and you only need about 30 minutes and a handful of simple ingredients. The texture is moist, tender, and oh so fluffy. Everyone in your home will love them and no one will guess they're vegan!
5 from 7 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 18
Calories 139 kcal
Ingredients
Lemon Donut Ingredients
- 1 cup unsweetened oat or almond milk regular milk will also work
- ½ cup lemon juice
- 1 cup sugar
- ¼ cup melted regular or vegan butter
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional)
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk or oat milk regular milk will also work
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
Lemon Donuts Instructions
Preheat oven to 350
Hand mix the lemon juice, melted vegan butter, oat or almond milk, sugar, stevia (if using), baking soda, and baking powder. The batter will begin to fizz. This is ok. Option to add 1 teaspoon lemon extract for a bolder lemon flavor. Add the flour and mix just until combined. Be careful not to over mix!
Pour the batter into 18 greased silicone donut molds - be careful not to overfill the molds. Bake for 25 minutes or until they are golden and fluffy.
While the donuts are baking, whisk together the glaze ingredients.
Once donuts are done, remove them from the donut molds. Let them cool and then spoon or drizzle the glaze over the donuts.
Nutrition
Serving: 1Calories: 139kcalCarbohydrates: 28gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 135mgPotassium: 9mgFiber: 1gSugar: 18gVitamin A: 0.5IUVitamin C: 3mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
More Vegan Dessert Recipes
- Cinnamon Sugar Pumpkin Donut Holes
- Oatmeal Chocolate Chip Pumpkin Bread
- Peach Cake
- Glazed Lemon Donut Holes
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5 from 7 votes (7 ratings without comment)
