Vegan Gluten-Free Donuts

Ingredients

• 150 g gluten-free flour (light; blend) + 1 tbsp for dusting the pan
• 100 g ground almonds (peeled)
• 0.5 tsp Baking powder
• 1 pinch baking soda
• 0.5 tsp vanilla powder
• 4 tbsp applesauce
• 125 g apple molasses
• 80 ml rapeseed oil (+ 1 tbsp for the pan)
• 250 ml Almond drink (Almond milk)
• 1 organic lemon (juice and zest)
• 60 g powdered sugar

Instructions

1. 1.

   Mix flour with almonds, baking powder, baking soda, and vanilla powder. Whisk applesauce with apple molasses, oil, and almond drink. Rinse the lemon hot, pat dry, grate finely, then squeeze out the juice. Set aside a bit of zest and 1–2 tbsp for the glaze. Add both to the applesauce mixture and pour portions into the flour mix. Stir carefully until the dough is smooth.

2. 2.

   Grease a donut pan (or use a muffin tin) and dust with flour. Fill the cavities with dough and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes until golden brown.

3. 3.

   Remove the vegan gluten‑free donuts from the oven, let them cool in the pan for 5 minutes, then lift out and allow to cool completely.

4. 4.

   For the glaze whisk powdered sugar with 1–2 tbsp lemon juice into a smooth paste. Place in a freezer bag, cut a corner open, drizzle over the donuts, and sprinkle with lemon zest before serving.