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Lemon Mini Donuts (with protein version*)


  • 1c cake flour, or gluten-free cake flour blend (used gluten-free cake flour blend recipe below)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ½ c unsweetened applesauce
  • 1 tsp pure vanilla
  • 1 TBSP, plus 1 tsp, lemon juice
  • Zest of 1 large lemon
  • ¼ c coconut palm sugar, sucanat, or sugar of choice 
  • ⅓ c coconut milk, almond milk, or non-dairy milk of choice
  • 1 TBSP 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 ⅓ c of flour with our PURE Vegan Shake Vanilla or Vanilla Shake powder

Makes 18-22 mini donuts



  1. Preheat oven to 425 degrees.
  2. Zest lemon into a large bowl. In a medium bowl mix together 1 tsp. lemon juice and milk and set aside for 5 minutes.
  3. 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. 
  4. Add wet ingredients to dry mix with a spatula until combined.
  5. Spray mini donut pan with coconut oil or non-stick spray.
  6. 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.
  7. Prepare glaze whisking creamer or milk into powdered sugar in a small bowl.
  8. Let cool about 3 minutes, remove from and place on a wire rack.
  9. Sprinkle with sugar, toppings of choice, or dip tops into glaze. Enjoy!