1c cake flour, or gluten-free cake flour blend (used gluten-free cake flour blend recipe below)
1 1/2 tsp baking powder
1/4 tsp salt
1/2c unsweetened applesauce
1 tsp pure vanilla
1 TBSP, plus 1 tsp, lemon juice
Zest of 1 large lemon
1/4c coconut palm sugar, sucanat, or sugar of choice
1/3c coconut milk, almond milk, or non-dairy milk of choice
1TBSP coconut oil, melted
2 TBSP Vanilla Coconut Milk Creamer or Vanilla Almond or Coconut Milk
1 c powder sugar
*For protein version replace up to 1/3 c of flour with our
NEW PURE Vegan Shake Vanilla or PURE 360 Vanilla Shake powder
Makes 18-22 mini donuts
Preheat oven to 425 degrees.
Zest lemon into a large bowl. In a medium bowl mix together 1 tsp. lemon juice and milk and set aside for 5 minutes.
Add flour, baking powder, and salt with the lemon zest. In the bowl containing the milk and lemon juice, add egg, coconut palm sugar, applesauce, vanilla, 1 tbsp. lemon juice, and coconut oil; mix until combined.
Add wet ingredients to dry mix with a spatula until combined.
Spray mini donut pan with coconut oil or non-stick spray.
Spoon or pipe, using a frosting bag or plastic bag with the corner cut, the mixture into mini donut pan filling halfway. Bake for 7-8 minutes.
Prepare glaze whisking creamer or milk into powdered sugar in a small bowl.
Let cool about 3 minutes, remove from and place on a wire rack.
Sprinkle with sugar, toppings of choice, or dip tops into glaze. Enjoy!