Celebrate National Donut Day (June 5) with these light, cakey Lemon Lavender Donuts! 🍋 Made with a lavender infused sugar and lemon zest, they’re the perfect summery dessert!
-Lemon Lavender Sugar-
1 cup cane sugar
1 tsp dried lavender
1 tsp lemon peel (chopped or zested)
1 cup almond milk (or other milk)
1 Tbsp apple cider vinegar
1/4 cup coconut oil (melted)
2 Tbsp unsweetened apple sauce
1 tsp vanilla bean paste/extract
1.25 cup pastry or cake flour
1 scoop Vanilla IdealRaw
3/4 cup lemon lavender infused sugar (see above)
1/2 tsp salt
2 tsp baking powder
2–3 Tbsp lite coconut milk
1/4 cup lemon lavender infused sugar (see above)
1/4 cup powdered sugar
1 tsp lemon juice
To make the Lemon Lavender Sugar: In a blender, add in sugar, dried lavender and lemon zest. Blend 2-3 minutes just to combine. Let sit at least 4 hours before using but best a week later for maximum flavor.
Preheat oven to 350F. Add your almond milk and apple cider vinegar to a large mixing bowl and whisk to combine. Let sit 5-10 minutes so milk slightly curdles to create “buttermilk”. Once the milk is curdled, mix in your lemon lavender infused sugar, coconut oil, apple sauce, and vanilla bean paste/extract.
In a separate bowl sift together flour, IdealRaw, salt, and baking powder. Add the sifted dry ingredients to wet ingredients and stir to combine – should be fairly thin like pancake batter. Once the batter is mixed, spray your doughnut pan with non-stick spray. Scrap out bowl into large gallon sized ziplock bag, cut bottom corner to pipe batter into doughnut pan. Be sure not to cover the raised middle of each doughnut hole with batter.
Bake at 350F for 10-15 minutes. Donuts will still be light when done so look for soft spongy cake that bounces back when touched. Allow to cool for 5-10 minutes before removing from pan. Let cool to room temperature before dipping into the glaze.
To make Glaze: Add coconut milk and infused sugar to small bowl and microwave for 1 minute or until the sugar has dissolved. Whisk in lemon juice and powdered sugar. Glade should be thin. Dunk the cooled doughnuts into the glaze, sprinkle some more lavender sugar over top and let rest until glaze is set.