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three lemon blueberry cake donuts stacked on a black surface with some fresh blueberries scattered around

Meyer Lemon Blueberry Cake Donuts


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Description

Delicious vegan cake donuts that combine the bright sweetness of Meyer lemons with juicy blueberries without the oil of traditional fried donuts.

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Ingredients


Instructions

  1. Preheat the oven to 350F. Coat a donut pan with nonstick spray
  2. Whisk together the nondairy milk and ground flax in a small bowl. Set aside
  3. In a medium bowl, combine the flour, baking powder, baking soda, lemon zest, and salt
  4. In a large bowl, whisk together the melted coconut oil, maple syrup, vanilla, lemon juice and flax mixture. Add the flour mixture and mix until just combined (do not overmix)
  5. Spoon or pipe in the batter into the donut pan. Place a few blueberries on each donut, pressing them down gently, and bake for 15-17 minutes. Let them cool completely before removing them from the pan

Nutrition

  • Serving Size: 1 donut
  • Calories: 214
  • Sugar: 9.3
  • Sodium: 36
  • Fat: 12
  • Saturated Fat: 9
  • Unsaturated Fat: 1.7
  • Trans Fat: 0
  • Carbohydrates: 25.4
  • Fiber: 2.8
  • Protein: 3
  • Cholesterol: 0
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