Gluten-Free Lemon Blueberry Donuts with a Coconut Glaze
Serves: 14 3½" donuts
for the donuts
  • coconut oil for oiling the donut pan
  • 1½ cups brown rice flour
  • pinch of sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • zest from 1 organic lemon
  • ½ cup plant milk
  • ½ cup freshly squeezed lemon juice
  • ⅓ cup olive oil
  • ¼ cup maple syrup
  • splash of vanilla extract
  • 1 cup fresh blueberries
  • coconut glaze (recipe below)
  • freeze-dried cherries, blueberries, and coconut flakes for decoration (optional)
for the coconut glaze
  • ¼ cup coconut butter
  • ¼ cup plant milk
  • 1½ tablespoons maple syrup
  • a splash of vanilla extract
  • pomegranate or beet powder (for pink color, optional)
to make the donuts
  1. Preheat your oven to 375° F (190° C). Prepare a donut pan (I have this set) by oiling each cavity with coconut oil.
  2. In a large bowl, combine the flour, salt, baking soda, baking powder, and lemon zest. Mix to combine. In a separate medium bowl, whisk together the plant milk, lemon juice, olive oil, maple syrup, and vanilla extract. Gradually add the whisked wet ingredients to the bowl with the dry ingredients, mixing everything as you go, until well-combined. Fold in the blueberries.
  3. Distribute the batter in your donut pan, evening it out as you go. The donuts will rise a bit, so leave some space for them to rise by not filling the cavities all the way. Pick up and drop your filled donut pan a few times to get rid of any potential air bubbles. Place in the oven and bake for 15-17 minutes, or until slightly golden brown in appearance and a toothpick, that's inserted into the batter, comes out clean. Let cool completely before gently inverting the donuts onto your working surface. Place the donuts onto a drying rack, curved side up. Glaze and decorate the donuts as you like. Refrigerate after a day.
to make the coconut glaze
  1. Combine the coconut butter, plant milk, maple syrup, and vanilla extract in a small saucepan. Melt over low heat, whisking, until the mixture becomes unified. Glaze all the donuts with just the white glaze or proceed to making the pink glaze.
  2. If making the pink glaze, separate the amount of glaze in half. Add about 3 tablespoons of pomegranate powder or ½ teaspoon of beet powder to half of the glaze and whisk it in. Add more for a more vibrant color. Proceed to glaze the donuts interchangeably, with the white and pink glaze.
Recipe by Golubka Kitchen at