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raspberry lemonade doughnuts

by sincerelycaroline

makes 12 doughnuts | gluten-free & vegan

ingredients

cake
2 flaxseed “eggs” (2 Tablespoons flaxseed meal + 6 Tablespoons warm water)
1 cup granulated vegan sugar
1/2 cup unsweetened applesauce
1/4 cup + 2 Tablespoons grapeseed or safflower oil
juice and zest of 1/2 fresh lemon, seeds removed
1/2 cup fresh raspberries
2 cups Gluten-Free Baking Flour Mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

glaze
2 Tablespoons unsweetened vanilla dairy-free milk
1/4 teaspoon pure vanilla extract
1 cup powdered sugar

directions

For cake

(1) Preheat oven to 325°F. Prepare doughnut pan by brushing with oil or using a non-stick spray. Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.

(2) Combine flour, baking powder, baking soda, cinnamon, and sea salt in a medium bowl and set aside.

(3) Using a standing mixer or medium bowl with hand mixer, combine vegan sugar, applesauce, grapeseed oil, lemon juice, and lemon zest. Add flaxseed mixture, then raspberries, mixing on low-medium speed. Slowly add flour combination to the wet ingredients, mixing until combined.

(4) Fill each doughnut cup 3/4 full. Bake for 30–35 minutes until golden brown, or until a toothpick inserted toward the center comes out clean. Allow doughnuts to sit in pan for 6–8 minutes, then transfer to a baking rack to cool completely.

For glaze

(1) While doughnuts are cooling, combine milk, vanilla extract, and powdered sugar in a small pot. Place over low heat and begin continuously whisking. Continue this process until all lumps have dissolved. Remove from heat.

(2) Dip one side of each doughnut in the glaze, then place back on the wire baking rack to set. Repeat until all doughnuts have been coated. ** NOTE: Place a tray or parchment paper under the wire rack to catch excess glaze that will drip from doughnuts.

** TIP: No time for doughnuts? Preheat the oven to 350°F and place the batter in a greased 9×5-inch loaf pan to make a quick bread instead. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (until a toothpick comes out clean), then drizzle glaze on top.