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Lemon Vanilla Doughnuts - Baked


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Rate this recipe 4.4/5 (14 Votes)


  • Doughnuts:
  • 2 cups flour of your choice (such as oat flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted coconut butter
  • 1/2 cup honey
  • 1/4 cup fresh lemon juice
  • 1/4 cup unsweetened applesauce (I like to use baby food applesauce)
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 4 egg whites
  • Glaze:
  • 1/3 cup coconut butter
  • 1/4 cup honey
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 2-3 Tablespoons lemon juice


Adapted from


Step 1

Preheat oven to 350 degrees (or if using a doughnut maker, preheat accordingly).

Whisk flour, baking soda and salt together. Set aside.

In a separate bowl, whisk together melted cocounut butter, honey, lemon juice, applesauce and the scraped out seeds from one vanilla bean (or 1 teaspoon vanilla extract). Set aside.

In a third bowl, whisk egg whites for a few minutes until light and frothy and not much liquid remains.

Add egg whites to wet ingredients and mix.

Add wet ingredients to dry ingredients and fold in until just incorporated. Do not over mix.

Fill greased doughnut pan about 3/4 of the way full using a spoon.

Bake for 10-12 minutes until just slightly golden brown on top.

Allow to cool in doughnut pan for a few minutes before removing.

Combine all ingredients.

May need to heat coconut butter – it should be easy to stir.

Taste as you go when adding lemon juice to reach desired flavor and consistency.

If you want less lemon flavor, but it’s too stiff, add a tablespoon or two of water.

Once doughnuts are cooled, pour or spread glaze over the doughnuts and try not to eat the whole batch in one sitting.

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