Easy and delicious dairy-free coconut lemon donuts, perfect for those who prefer less sweet desserts. This recipe yields 6 donuts, making it an ideal treat without overwhelming sweetness.
1: Make buttermilk by combining 1 tbsp lemon juice and almond milk until 1 cup is reached, and let rest for 5 minutes.
2: Combine 1 1/4 cup all purpose flour, 1/2 cup coconut sugar (or 3/4 cup white sugar), 1 tsp baking powder, 1/4 tsp salt, and nutmeg in a bowl.
3: In another bowl, combine 1 egg, 1/2 cup buttermilk, 1 tbsp lemon juice, and 1 tsp vanilla.
4: Combine the wet and dry ingredients, then stir in 1 tbsp melted vegan butter.
5: Scoop the mixture into a greased donut tin.
6: Bake at 425°F for 11 minutes.
7: Dip the donuts into icing made from 3/4 cup icing sugar, 3 tbsp lemon juice, and 1 tsp vanilla.
8: Dip into toasted coconut.
