1. Preheat oven to 350°F. Coat two 6-donut pans with nonstick spray or coconut oil. If using a non-stick donut pan with the non-stick coating intact (fairly new), do not spray. Set aside.
2. Make the Lemon Donuts: In a large bowl, sift together all the dry ingredients. Set aside.
3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
6. Pour or spoon batter evenly into prepared donut pans. Tap the pans several times to even out the batter and release bubbles that have formed. Bake for 10-14 minutes. Mine took 12 minutes. Test for doneness with a toothpick—it should come out clean when done.
7. Place pans on a cooling rack to cool for 10 minutes (or longer cool time to allow it to come out cleanly). Tap the pan several times on a flat surface to loosen donuts—you’ll see a donut or two jump up when they’re loose. Flip pan upside down onto the cooling rack to remove donuts. Allow to cool until completely cool.
8. Make the Lemon Glaze: In a small bowl, use a fork to stir together Lemon Glaze ingredients until thickened: confectioners’ sugar* and lemon juice. Glaze donuts. Optionally, top with lemon zest. Return to cooling rack to allow glaze to firm up. Enjoy! Storing instructions below.

Adapted from my Healthy Lemon Poppy Seed Muffins Recipe.

More Lemon Vegan Gluten Free Recipes

• Lemon Coconut Macaroons
• Easy Vegan Lemon Almond Poppy Seed Bread
• Healthy Lemon Raspberry Muffins Recipe