Baked donuts that are light and fluffy and studded with juicy rhubarb bits are then glazed with a lemon cream cheese frosting and garnished with sticky rhubarb pieces. These fruity, delectable doughnuts are naturally gluten-free, vegan, and require only a few basic ingredients.
Ingredients
For the Donuts
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup diced rhubarb
For the Cream Cheese Frosting
- 4 ounces vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Stir well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the diced rhubarb.
- Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake for 12-15 minutes or until a toothpick inserted into a donut comes out clean. Remove from the oven and let cool in the pan for a few minutes, then transfer the donuts to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened vegan cream cheese and vegan butter together in a bowl until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
- Once the donuts have cooled, spread or pipe the cream cheese frosting over the top of each donut.
- Serve and enjoy!
Nutrition Facts
- Calories: 220-250
- Protein: 2-3 grams
- Carbohydrates: 34-38 grams
- Fat: 9-12 grams
- Fiber: 1-2 grams
