A few weeks ago, I treated myself to a $5 doughnut baking tin and now its my latest obsession. I’m literally throwing any flavor combination I can come up with in this pan! But this lemon lavender combo has to be my favorite so far!!
Usually there is some kind of rhyme or reason to how I make up a recipe but I have no idea how this flavor combo popped into my head but I am SO glad it did!
This feels like the perfect springtime/ summertime dessert. They are so light, tangy but sweet and aromatic! I love it!
Here’s a quick rundown on how I made these Vegan Lemon Lavender Doughnuts:
Preheat your oven to 350 degrees and lightly grease your doughnut pan with a tiny bit of coconut oil.
In a large mixing bowl, mix together sugar, milk, coconut oil, lavender syrup and apple cider vinegar. Mix until just fully combined.
In a medium bowl, combine flour, baking powder, baking soda and salt. Mix until fully combined.
While stirring, slowly pour flour mixture into the wet mixture and mix until just combined. Don’t overmix the batter too much.
Pour combined mixture into a piping bag (or a gallon sized ziplock bag and cut a small hole at one of the bottom corners). Pipe the mixture evenly into the six spots on your doughnut pan.
Bake for 11-13 minutes.
While your doughnuts are baking, its glaze time! Combine powdered sugar, lemon zest, lemon juice and slowly add your lavender syrup in a shallow bowl. Sometimes I get a little excited when I add the lavender syrup and the glaze gets a bit too thin. But truly, when it comes to frostings and glazes on sweet treats, I think it all comes down to personal preference on how thick you want it. Play around with it, add more lavender syrup or more powdered sugar. All up to you! I personally wouldn’t add more lemon juice thought because the flavor of the lemon will very quickly overpower the flavor of the lavender.
Once the doughnuts are done baking, allow them to cool completely before dipping the tops of the doughnuts into the glaze.
Optional: if you have some fresh lavender, lightly sprinkle a bit over the finished product just for fun!
Vegan Lemon Lavender Baked Doughnuts
Equipment
- 1 Doughnut Pan
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
Ingredients
Wet Ingredients
- 3 tbsp Granulated Sugar
- 1/3 cup Almond Milk
- 2 tbsp Coconut Oil melted
- 2.5 tbsp Lavender Syrup
- 1 tsp Apple Cider Vinegar
Dry Ingredients
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Lemon Lavender Glaze
- 1/2 cup Powdered Sugar
- 1/2 tsp Lemon Zest
- 1.5 tbsp Lemon Juice
- 2 tsp Lavender Syrup
Instructions
- Preheat oven to 350.
- In a large mixing bowl, mix together sugar, milk, coconut oil, lavender syrup and apple cider vinegar. Mix until just fully combined.
- In a medium mixing bowl, combine flour, baking powder, baking soda and salt.
- Pour dry ingredients into wet ingredients and mix until just combined.
- Lightly grease your doughnut pan
- In a piping bag (or a giant ziploc bag sealed with a small slit cut in one bottom corner) pipe the dough evenly into the six doughnut forms.
- Bake for 11-13 minutes.
- While doughnuts are baking, combine all glaze ingredients into a shallow bowl.
- Let doughnuts cool completely before dipping the tops into the glaze.
