Vegan Almond and Lemon Doughnuts

Lemon Almond Tart, Almond Lemon Loaf and now Almond Lemon Doughnuts! These doughnuts are a great add-up for my vegan doughnuts recipes. The dough has the perfect smooth, “cakey” and moist texture. I glazed it with coconut yogurt, lemon zest and a drizzle of almond butter. The almond butter is homemade. I only used sliced almonds and organic coconut oil. I put in practice my skills from Icadelicias Nuts Spreads.

These Lemon Almond doughnuts are incredibly balanced between their texture and their flavor. They are not sweet and you can taste the lemon and feel the nutty almonds.

These doughnuts contain 7.5 g of fat 20 g of net carbs and 8g of protein, isn’t that incredible?!


yield: 9 doughnuts

For the dough:

1 cup almond flour

1 cup GF flour

1 scoop protein powder

1/2 cup water

1/2 cup coconut milk

juice of 1 lemon

1/4 cup organic agave

For the frosting:

1/4 cup coconut yogurt

organic and unsweetened coconut shreds

1T organic coconut oil melted

3T water or coconut milk

For the glaze:

1 T Almond butter

3T coconut milk


1- Pre heat the oven at 350F.

2- In a big bowl mix all of the dry ingredients.

3- Now begin to incorporate the liquid ingredients. Add the milk and water slowly so all of the ingredients can be well dissolved and incorporated.

4- Once the mixture is ready, pour it on the silicone mold. You will pour about 2 T of the batter.

5- Cook about 30 mins. Once they are done, let them cool 10mins, remove from the mold and let cool completely.

6- While they cook you can start setting the glaze and the almond drizzle.

For the glaze:

1- Simply mix the coconut yogurt with the milk until consistency. Store in the fridge.

For the almond drizzle:

1- Dilute 1 T of Almond Spread with 3T of coconut milk. Set aside.


1- Take the doughnuts for one side and damp them in the coconut glaze.

2- Drizzle the almond spread.

3- Finally, garish them with lemon zest

Nutrition Facts: 7.5g fat 20g net carbs

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