Lemon Donuts with Vegan Cream Cheese Frosting

By Kathy_Hester

These little bites of soy-free baked goodness are low fat, made with whole wheat pastry flour, and are sweetened with agave and stevia for a healthy indulgence.

Ingredients

• 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

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from healthyslowcooking.com

Preparation

Step 1

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.