LemonBerry Vegan Donuts

Ingredients

Donuts

2 cups all purpose flower

1 cup sugar

2 tsp baking powder

1 1/4 cup plant based milk ( I use oat milk)

1/4 cup unsweetened applesauce

1/2 cup melted refined coconut oil

1 tsp vanilla extract

1 tsp almond extract

2 tbsp & 2 tsp lemon juice

2 large lemons

1/2 cup blueberries

Icing

1.5 cups powdered sugar

1 tbp lemon juice

1/3 cup blueberries

2 tsp of lemon zest

Directions

Preheat your oven to 350 degrees Fahrenheit and spray your donut pan heavily on. Take the two large lemons, wash them and zest each lemon fully into a bowl. Once done, juice both into another bowl and set that aside.

Take a medium mixing bowl, place 2 tsp of the fresh lemon juice you squeezed and combine it with your plant-based milk. Mix and set aside.

In a large mixing bowl, combine the flour, sugar, baking powder and salt (optional). Mix well.

Return to your medium mixing bowl, and add the melted coconut oil, vanilla extract, almond extract, applesauce and tbsp of lemon juice. Whisk to combine. Take this mixture and add to your large mixing bowl. Make sure to whisk all items together to get a smooth batter.

Pour the batter into the donut pan, filling each area 2/3 full. Feel free to add some blueberries on the top or fold them in the batter before you pour. Bake them for 25 minutes or until they are lightly golden brown.

Keep the in the pan for 3 – 5 minutes and then flip them over onto a cooling rack. Make sure the donuts are completely cooled before icing them.