Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts
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
Servings: 8
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
Instructions
- Preheat oven to 400 degrees F / 200ºc. Grease the doughnut pan really well. Also keep 2 baking sheets (larger than the pan handy).
- In a blender, add the flour, starch, almond flour, salt, 1/2 tsp baking powder and zest.
- 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.
- 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.
- 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.
- Bake for 11 minutes, them remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.
- 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:
- 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.
Notes
These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /garbanzo bean flour.
If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. To make these into Muffins/cupcakes: Make the batter by following steps 1 to 4. Pour in a greased muffin pan. Place the pan on a baking sheet and place another tall baking sheet on top of the muffin pan. Bake for 12 minutes at 400 degrees F. Bake for 5 minutes or longer until toothpick from the center comes out clean. Nutritional values based on one serving
If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. To make these into Muffins/cupcakes: Make the batter by following steps 1 to 4. Pour in a greased muffin pan. Place the pan on a baking sheet and place another tall baking sheet on top of the muffin pan. Bake for 12 minutes at 400 degrees F. Bake for 5 minutes or longer until toothpick from the center comes out clean. Nutritional values based on one serving
Nutrition
Calories: 235kcal | Carbohydrates: 35g | Protein: 2.5g | Fat: 8g | Sodium: 119mg | Potassium: 163mg | Fiber: 1g | Sugar: 28g | Calcium: 40mg | Iron: 0.7mg