Donuts will forever be one of my favorite foods. There’s just something about them that makes my soul cry out, “I neeeeeed you!” And I usually listen. Because why wouldn’t I when it says I need DONUTS? Donuts are life.
Long story suuuper short, for the past several months my gut has been causing some serious drama. Because of all that, I’ve been following a rather strict, specific elimination-type diet (low FODMAP) and one of the eliminated foods was gluten in the form of wheat.
Wheat flour was the only thing I’d ever made donuts out of. Sad face.
Clearly a gluten-free donut recipe was necessary! And now it’s here.
So, let’s make some, shall we?
When life gives you lemons…
…make lemon glazed donuts!
Lemon is one of my absolute favorite flavors to bake with. It always seems so fresh, bright and happy. And it reminds me of sunshine and springtime, which I am so ready for. Southern Cali has been pretty dreary this winter and I will gladly say buh-bye to that!
Bring on the sunshine-y lemon baked goods.
There’s a new ingredient that’s recently been making its way into the vegan baking scene: AQUAFABA.
I really have no idea why it’s called aquafaba other than it sounds cooler than “garbanzo bean can liquid.” Though that’s exactly what it is. The liquid you drain from your can of garbanzo beans (chickpeas).
Aquafaba is a nifty little ingredient that can take the place of eggs in vegan recipes. Crazy but true. And this donut recipe uses it! It seems super weird, I know, but trust me. It works.
Don’t feel intimated by it either (I did at first). All you do is save the liquid from a can of chickpeas and whip it like you would egg whites. From there, you just fold it into your batter. And that’s it.
Besides that, all you really need to know about these donuts is that they’re DELICIOUS. And they’re full of bright, happy lemony flavor that will get your soul feeling like it’s springtime. Your soul needs these donuts.
- ⅓ cup unsweetened almond milk, room temp
- 1 Tbsp lemon juice
- 1 cup gluten-free flour (I used Bob's Red Mill GF 1-1 baking flour)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup aquafaba (the liquid in a can of garbanzo beans)
- ¼ cup cane sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 2 Tbsp melted + cooled coconut oil
- 1 cup confectioners' sugar
- 2 Tbsp fresh lemon juice
- Preheat oven to 350°F. Coat donut pan(s) with oil spray. Set aside.
- If almond milk is cold, microwave for a few seconds until room temperature. Add lemon juice and give a gentle stir. Set aside for 8-10 minutes to allow mixture to curdle.
- In a large mixing bowl, whisk together the GF flour, baking powder, baking soda and salt.
- Next prepare the aquafaba. Using a mixer, whip the chickpea liquid until soft peaks form - it may take a few minutes. Set aside.
- In a separate bowl, whisk together the sugar, maple syrup, vanilla, lemon zest and coconut oil. Add wet mixture and whipped aquafaba to dry mixture and gently stir with a large spoon until combined. Some small lumps may remain.
- Carefully scoop or pipe batter into prepared donut pan(s). Bake for 12-13 minutes or until golden brown and a toothpick inserted in the centers comes out clean.
- Let donuts cool in pan for a few minutes, then invert onto a wire rack to cool further.
- While the donuts cool, make the icing. Whisk together the confectioners' sugar and lemon juice until completely smooth and creamy. Dunk each donut into glaze and return to wire rack. Repeat dunking so each donut gets a double coat of glaze.
- Donuts are best eaten same day, but can be stored in an airtight container at room temperature (though they won't maintain quite the same crumb consistency).