2 ¼cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Lemon Icing
1cuppowdered sugar
2tablespoonlemon juice
1teaspoonsoftened vegan butter
Instructions
Preheat oven to 350
In a large mixing bowl, use a whisk to mix the melted vegan butter, almond or oat milk, sugar, vanilla, baking soda, and baking powder. Option to add lemon extract for a bolder lemon flavor. Then, mix in the lemon juice. Quickly add the flour and mix just until combined. Be careful not to over mix!
Pour the batter into about 14-16 donut molds and bake for 25 minutes.
While the donuts are baking, blend together the icing ingredients.
Once donuts are done, remove them from the donut molds immediately and drizzle them with the icing. Top with lemon juice and enjoy! Store in a tightly sealed container for 1-2 days at room temperature.