These were my second batch of donuts and they are bursting with lemony goodness. The lemon extract has less of a bite than plain lemon juice, so I like using the two together.
The lemon cream cheese frosting adds more sweetness but also a bit of richness to the bright flavor of the lemon donut. You could also add lemon zest in the batter or the frosting for even more lemon.
The vegan cream cheese does add some fat, but so far it’s the best base for a stevia frosting/glaze. I’m still working on one for tomorrow’s donut, so far the glaze for it is not working. There may be naked donuts tomorrow! : (
I really like making a dozen mini donuts. It’s easier to just have a couple small ones for breakfast and then have a few for dessert later in the day. Plus there’s not a surplus of donuts around the house. (Unless, you are making multiple dozens at a time…)
Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lavender-Rose Valentine’s Donuts – they are all sweetened with stevia too!
Also check out Slightly Indulgent Tuesday for more healthied up recipes!
Baked Lemon Donuts with Cream Cheese Frosting
soy-free
makes 12 mini donuts
wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
dry ingredients:
- 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)
frosting ingredients:
- 3 tablespoons vegan cream cheese
- 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 2 teaspoons agave nectar, optional
Mix the frosting ingredients together and spread on cooled donuts. Sprinkle with coconut if desired.
