Description
Vegan donuts have become more popular, and when you make them with chickpea flour, the texture really works. Add in these lavender and lemon flavors, and wow, this is a delicious donut.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tablespoons chickpea flour
- ⅓ cup coconut sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- pinch of salt
- 1 tablespoon dried lavender
- zest of ½ lemon
- ½ tablespoon poppy seeds
Wet Ingredients
- ⅓ cup full-fat coconut milk
- ⅓ cup water
- 2 tablespoon melted coconut oil
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Frosting
- 2 tablespoons coconut butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon dried lavender
Topping
- Coconut flakes (optional)
Instructions
- Preheat oven to 350 F.
- Grease one donut pan for 6 donuts with a little coconut oil and set aside.
- In a large mixing bowl, mix the dry ingredients together and set aside.
- In a separate bowl, whisk together the wet ingredients until well combined. Add the wet ingredients to the dry.
- Grease a donut pan and pour in the mixture. Bake for 12–15 minutes, or until donuts are golden brown. Allow donut cakes to rest for 5 minutes before flipping onto cooling wrack.
- While donuts are baking, in a small saucepan, add the frosting ingredients and stir over medium-low heat until well combined. Remove from heat.
- Top with frosting and coconut flakes.
Notes
- In place of maple syrup, you can use honey for sweetness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut (76g)
- Calories: 247
- Sugar: 17.5g
- Sodium: 166mg
- Fat: 14.6g
- Saturated Fat: 10.8g
- Unsaturated Fat: 2.8g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1.9g
- Protein: 3.9g
- Cholesterol: 10mg