Description
These Gluten Free Lemon Doughnuts are bursting with fresh citrus flavor and have a soft, fluffy texture thanks to a blend of gluten-free and almond flours. They are baked, not fried, making them a lighter treat that’s easy to whip up in under 30 minutes. The applesauce in the batter keeps them incredibly moist without being heavy, and they are finished with a zesty lemon glaze.
Ingredients
— The Doughnuts —
1 1/4 cups gluten free flour blend (ensure it contains xanthan gum)
3/4 cup almond flour
3/4 cup cane sugar
1/2 teaspoon baking soda
1 teaspoon baking powder (aluminum-free)
2 large eggs
1/2 cup unflavored applesauce
2/3 cup light oil (such as canola or vegetable oil)
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
1/2 cup non-dairy milk (or regular milk)
— The Glaze —
1 cup powdered sugar
2 tablespoons fresh lemon juice (add more for thinner glaze)
1 teaspoon lemon zest (optional, for garnish)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a doughnut pan with oil or non-stick cooking spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, almond flour, cane sugar, baking soda, and baking powder until well combined.
3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, unflavored applesauce, oil, vanilla extract, lemon juice, and milk until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Mix well until just combined and no dry streaks remain. Do not overmix.
5. Fill Pan: Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full. (You can use a piping bag or a ziplock bag with the corner cut off for easier filling).
6. Bake: Bake for 18–22 minutes, or until the doughnuts are firm to the touch and a toothpick inserted comes out clean.
7. Cool: Remove from the oven and let the doughnuts cool in the pan for 5 minutes. Then, gently transfer them to a wire rack to cool completely.
8. Make Glaze: While the doughnuts cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more sugar (thicker) or juice (thinner).
9. Decorate: Dip the tops of the cooled doughnuts into the glaze and return to the wire rack to set. Sprinkle with lemon zest if desired.
Notes
Flour Blend: This recipe uses a combination of 1:1 gluten-free flour and almond flour. The almond flour adds moisture and tenderness that is hard to replicate with just a rice flour blend.
Applesauce: Unflavored applesauce acts as a binder and moisture agent, keeping the doughnuts soft for days.
Storage: Store these doughnuts in an airtight container at room temperature for up to 3 days. They also freeze beautifully.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 240
- Sugar: 22
- Sodium: 110
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 30