Go Back
Vegan Soft Baked Chocolate Raspberry Lemon Donuts [GF]

Vegan Soft Baked Chocolate Raspberry Lemon Donuts [GF]

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Course Dessert
Servings 12 mini donuts (3")

Ingredients
  

Dry Ingredients

  • 1 & 1/3 cups oat flour
  • 2/3 cup cocoa powder
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pink Himalayan salt

Wet Ingredients

  • 3/4 cup plant- based milk (slightly warmed/room temperature)
  • 3 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup + 1 & 1/2 tbsp coconut palm sugar
  • 2 tsp vanilla extract
  • 3 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • Heaping 1/2 cup chopped fresh raspberries

Raspberry Lemon Almond Glaze

  • 1 & 1/4 cups unrefined confectioner’s sugar
  • 1 tbsp lemon juice
  • 1/3 cup mashed raspberries (mash really well so you get the juice, too)
  • 1/4 tsp almond extract
  • pinch of lemon zest or to taste

Instructions
 

  • Preheat the oven to 350 degrees F and add a little coconut oil to your donut pans. Cut up the raspberries into small pieces.
  • Add all dry ingredients to a large bowl and stir well.
  • Add all wet ingredients to another large bowl and whisk well.
  • Slowly add your wet ingredients to your dry, mixing well but don't overmix. Add raspberries and mix again.
  • Add batter to your donut pans ASAP, filling each donut cavity 3/4 way full. Bake on the middle rack for 15-16 minutes or until the tops are firm and a toothpick comes out clean. While the donuts are baking, make your glaze. NOTE: I use mini donuts pan that yields 3" donuts. If you are using larger donut pans, adjust baking time accordingly!
  • Cool the donuts in the pan for about 10 minutes and then transfer to a cooling rack (if you try to take them out while they are still really hot, they will break).
  • Once cooled, add glazed and top with lemon zest and mini chocolate chips. Enjoy!

Notes

  • NOTE: I use mini donuts pan that yields 3" donuts. If you are using larger donut pans, adjust baking time accordingly!
  • Make sure to do all your prep work before your batter is ready as these need to go in the oven as soon as the wet and dry ingredients are mixed.
  • You need your plant based milk to be at room temperature or else your coconut oil will solidify in the batter. If the coconut oil solidifies, it won't be evenly distributed. I just put mine in the microwave for about 15 seconds or so until slightly warmed. To be certain your coconut oil doesn't solidify, mix your milk and oil first and you can always put it in the microwave for 5-10 seconds if it starts to solidify
  • For the glaze, I like the texture from the raspberry seeds but you can use a sieve and just use the juice- you’ll probably need to adjust amounts until you reach your desired glaze consistency and taste
Keyword Donuts, Gluten Free