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Lemon Fonuts

These tasty Lemon Fonuts are vegan and wheat/gluten free. If you don't have a donut pan, you can use a muffin pan.
Author Courtesy of Waylynn Lucas & Nancy Truman

Ingredients

  • 1 cup white rice flour I used Bob's Red Mill
  • 1 cup almond meal fine almond flour preferred
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 2/3 cup soy milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla

Glaze:

  • 1-2 tablespoon lemon juice or as needed to make thick glaze
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients including lemon zest and set aside.
  3. Mix all wet ingredients except vanilla in a Kitchen Aid mixer.
  4. Slowly add dry ingredients to wet mix.
  5. Add vanilla after mixing dry ingredients. Mix well.
  6. Lightly grease a doughnut pan and fill molds ¾ full.
  7. Bake at 350F degrees in doughnut pans for 12-15 minutes or until light and fluffy to the touch. Place fonuts on a cooling rack.

Glaze Instructions:

  1. Whisk together powdered sugar, and 2 tablespoons lemon juice, adding more juice if necessary.
  2. Spoon glaze on top of fonuts.
  3. Optional: top with lemon zest

Recipe Notes

Makes 9 fonuts in a regular sized donut pan.