1 Bowl Vegan Gluten-free Lemon Donuts Recipe. These baked gluten free doughnuts are amazingly soft. They are grain-free, Easy, Zesty Chickpea flour Donuts. Use lemon or lime. Baked Vegan Doughnuts. Yeast-free Glutenfree Donuts. Makes about 8 to 9

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: Gluten-free, Vegan

Ingredients

Dry:

  • 3/4 cup besan (gram flour)
  • 3 tbsp cornstarch or potato starch (or more besan, you might need an additional tbsp of water with besan)
  • 2 tbsp almond flour (or use more besan)
  • 1/4 tsp salt
  • Zest of half (or whole for zestier a lemon, or whole lime)
  • 1 tsp baking powder (divided)
  • 1/4 tsp baking soda.

Wet:

  • Juice of a lemon or lime (2 to 2.5 tbsp)
  • 1/3 cup sugar (1 tbsp more for sweeter)
  • 1/2 tsp vanilla extract
  • a pinch of nutmeg
  • 1.5 tsp white or apple cider vinegar
  • 1/2 cup water (scant)
  • 1/4 cup oil

Glaze:

  • 3/4 cup raw sugar (or powdered)
  • 1 to 2 tbsp non dairy milk (or lemon juice)

Method

  1. Preheat oven to 400 degrees F / 200ºc. Grease the doughnut pan really well. Also keep 2 baking sheets (larger than the pan handy).
  2. In a blender, add the flour, starch, almond flour, salt, 1/2 tsp baking powder and zest.
  3. Add the wet ingredients and blend until the sugar is combined and the batter is smooth. you want to add not more than total of 2/3 cup liquid(water and lemon juice). You can also mix these in a bowl. The batter should be like a pancake batter on the thin side.
  4. Now, add the remaining baking powder and baking soda and pulse a few times to combine or use a spoon to mix in well. Let the mixture sit for a minute to get slightly frothy. The lemon and baking powder will react to make the batter frothy.
  5. Pour into prepared donut pan. Fill not more than 2/3 of the height. Place doughnut pan on a baking sheet. Place another baking sheet on top. This will create chamber where some of the steam will stay during baking instead of escaping.
  6. Bake for 11 minutes, them remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.
  7. Take the pan out and let it sit for a minute, then pat to remove the doughnuts. Let the doughnuts cool completely for 15 minutes. Then frost and let the frosting sit for a few minutes then serve. If not serving immediately, store in airtight container for the day.

Easy Glaze:

  1. Powder the sugar in a blender with 1 tbsp cornstarch. Add to a bowl and add 1 to 2 tbsp non dairy milk or lemon juice and a good pinch of salt. Mix until smooth. Dip donuts in the glaze or drizzle some on the doughnuts. I usually like to drizzle so there is just a bit of glaze and hence less sugar for added moisture.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.