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
Scale
- 1/4 cup unsweetened non-dairy milk, lukewarm
- 1 tbsp ground flax.
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup, lukewarm
- 1 tsp natural vanilla extract
- Juice and zest of 1 Meyer lemon
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350F. Coat a donut pan with nonstick spray
- Whisk together the nondairy milk and ground flax in a small bowl. Set aside
- In a medium bowl, combine the flour, baking powder, baking soda, lemon zest, and salt
- 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)
- 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
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
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