Go Back
+ servings
5 from 2 votes
Stack of Three Lemon Doughnuts Topped with Glaze and Coconut Sitting on a Colorful Napkin
Vegan Lemon Coconut Donuts
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

These scrumptious vegan doughnuts are baked (not fried!), flavored with zesty lemon, sweet shredded coconut, and drizzled in a tangy lemon glaze!

Course: Dessert
Cuisine: American
Servings: 8
Author: Alissa
For the Donuts
  • 3 tbsp. water
  • 1 tbsp. ground flax seeds
  • 1 cup whole wheat pastry flour could sub all purpose
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 tsp. lemon zest
  • ¼ cup vegan margarine at room temperature
  • cup sugar
  • ½ cup unflavored unsweetened non-dairy milk
  • 1 tsp. lemon extract
  • 1 cup shredded coconut divided
For the Glaze
  • juice of ½ lemon
  • ½ to ¾ cup powdered sugar
Make the Donuts
  1. Preheat oven to 350 and spray donut pans or baking sheet with nonstick cooking spray.
  2. Whisk together flax seeds and water. Set aside and allow to sit for at least 10 minutes.
  3. Meanwhile, stir together flour, baking powder, salt and lemon zest in small bowl. In a separate bowl, cream together margarine and sugar.
  4. Add flax mixture then milk, maybe just a bit at a time to avoid splashing, and lemon extract.
  5. Add in dry ingredients and blend until a uniform dough is formed. Fold in ½ cup coconut.
  6. If you're making the "full" donut form of this recipe, distribute dough among donut forms. I found the best way to do this was by spreading it around with my hands. Otherwise, just roll dough into 24 balls and place on baking sheet.
  7. Bake for 12 minutes.
  8. Remove from oven, allow to cool and remove from pan before glazing.
Make the Glaze
  1. While baking, whisk glaze ingredients together, using as much powdered sugar as needed to get the right consistency.
  2. Drizzle glaze over donuts and top with remaining ½ cup of coconut.