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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
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1
cup
white rice flour
I used Bob's Red Mill
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1
cup
almond meal
fine almond flour preferred
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1
teaspoon
baking powder
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1/2
teaspoon
salt
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2
teaspoons
lemon zest
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1/4
cup
vegetable oil
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1
cup
brown sugar
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2/3
cup
soy milk
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2
tablespoons
lemon juice
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1/2
teaspoon
vanilla
Glaze:
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1-2
tablespoon
lemon juice
or as needed to make thick glaze
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1
cup
powdered sugar
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Preheat oven to 350 degrees.
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Mix dry ingredients including lemon zest and set aside.
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Mix all wet ingredients except vanilla in a Kitchen Aid mixer.
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Slowly add dry ingredients to wet mix.
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Add vanilla after mixing dry ingredients. Mix well.
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Lightly grease a doughnut pan and fill molds ¾ full.
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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:
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Whisk together powdered sugar, and 2 tablespoons lemon juice, adding more juice if necessary.
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Spoon glaze on top of fonuts.
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Optional: top with lemon zest
Makes 9 fonuts in a regular sized donut pan.