Delightfully lemony, these vegan donuts are light, not too sweet, and take just a few minutes to throw together! It’s best to bake them in a donut pan – the donut shape looks really cool – but a muffin pan works just as well. These donuts are best eaten fresh, although they will keep for a couple days (if they last that long!).

1 cup unbleached white flour
1 cup wheat flour
1 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
Zest of one lemon
2/3 cup almond or soy milk
1/4 cup vegetable oil
1 Tbs. lemon juice
1/2 tsp. vanilla extract

Glaze:
1 cup powdered (confectioner’s) sugar
1 Tbs. lemon juice
1/4 tsp vanilla extract
1 Tbs. water, if necessary to make glaze thin

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl.

Add wet ingredients, and stir just enough to remove dry spots. You may need to add a bit of water, a teaspoon at a time, so that batter is not too thick to pour into pan. Fill the indentations 2/3 full. Bake for 11-15 minutes. Makes one dozen.

Cool donuts on paper towels on a rack, and when cool, dip the top into glaze. Before the glaze dries, you can add toasted almonds, poppy seeds, or whatever you like.