Soft and fluffy lemon donuts topped with toasted coconut and mini chocolate eggs that look just like ‘birds nests’. They’re a fun and cute treat for kids and for entertaining, just in time for spring!
Key Ingredients
- Oat flour. Make sure to use gluten free oat flour if needed.
- Potato starch. Potato starch gives the donuts a crisp outside while keeping the inside fluffy.
- Almond flour. Almond flour rounds out the other two flours so that the donuts are not too dense.
- Organic cane sugar. Any light granulated sugar will work. For this recipe I use a very small amount of sugar (2 tablespoons) in the donut batter. This way all of the sweetness is coming from the icing so the donuts won’t be overly sweet.
- Club soda. Adding a bit of club soda to baked goods (especially vegan gluten free ones) really helps to make the batter lighter. All of the tiny air bubbles act similar to yeast giving it more rise.
- Vegetable oil. Sunflower oil, avocado oil and olive oil all work well in this recipe. Don’t use coconut oil because I find that once the donuts cool the coconut oil, which solidifies when cold, makes the donuts more dense.
- Lemon zest. Use one large organic lemon or two small. We want the lemon flavor to really shine through.
- Toasted coconut flakes. This is what gives the donuts the cute ‘bird nest’ look. Make sure to toast the coconut to really bring out the flavor.
- Chocolate eggs. I love using speckled candy coated chocolate eggs, but any chocolate or candy like jelly beans or gummies will work too.
How To Make The Donuts
These donuts could not be any easier to make! There are only 3 steps: mix, bake and frost.
- Mix the dry ingredients. Mix the wet ingredients. Mix the wet to the dry.
- Pipe the batter into a donut pan and bake for 15 minutes.
- Mix the icing and dip the donuts. Top with toasted coconut flakes and chocolate eggs.
Why You Will Love These Donuts
✓ Moist and fluffy
✓ Easy to make
✓ Fun for kids
✓ Great for entertaining
✓ Completely vegan and gluten free
Looking For More Donut Recipes?
- Chai Spiced Donuts
- Baked Vegan Pumpkin Donuts
- Mini Matcha Donuts
- Chocolate Donuts With Candied Orange And Ginger
- Coffee Ganache Donuts
Or More Easter Recipes?
I love making Easter and spring time treats with mini chocolate eggs because they are just so cute! These donuts are not only an adorable treat, they’re a delicious way to celebrate spring. They’re soft, fluffy and moist and I guarantee that they’ll be a hit for all eaters! I hope you try these donuts and enjoy them this spring!
Lemon Coconut Donuts With Mini Easter Eggs
Soft and fluffy lemon donuts topped with toasted coconut and chocolate eggs.
Ingredients
Dry Ingredients
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/4 cup potato starch
- 2 tablespoons organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
Wet Ingredients
- 1/4 cup almond milk
- 1/4 cup club soda
- 3 tablespoons vegetable oil (not coconut)
- 1 teaspoon vanilla extract
- Zest of 1 large organic lemon (or 2 small)
Icing
- 1.5 cups icing sugar
- 2-3 tablespoons coconut milk
- 1 cup coconut flakes, toasted
- 24 chocolate Easter eggs
Instructions
- Preheat the oven to 400F. Generously grease a 6 hole donut pan and set aside.
- In a medium sized bowl mix all of the dry ingredients making sure sure that there are no clumps. Set aside.
- In a small bowl or liquid measuring cup add all of the wet ingredients and stir. Pour the wet ingredients into the dry. Stir until combined making sure not to over mix. The batter should be quite moist and slightly clumpy.
- Pour the batter into a piping bag or a ziplock bag. An easy way to do this is to put a ziplock bag into a cup making sure that the bag is folded over the rim of the cup. This way the ziplock bag is held sturdy in the cup and won't fall over. Pour in the donut batter. Remove the ziplock bag from the cup, seal it and cut the tip of the bag. Pipe the batter evenly into the donut pan. They should be filled almost to the top.
- Bake the donuts for 14-15 minutes until they are a golden brown and a toothpick inserted comes out clean. Let the donuts cool in the pan for at least 15 minutes before removing. If the donuts stick to the pan use a butter knife to gently trace around the donut and scoop it out. Let them cool completely on a rack before icing. If you haven't already toasted the coconut flakes, do so now. In a 400F oven spread the coconut flakes evenly on a baking tray. Bake for 5-7 minutes stirring once. Watch carefully as it goes from toasted to burnt quite fast. Remove and let cool.
Icing
- Add the icing sugar to a small bowl. Make sure that the bowl is wide enough to fit a donut in it. Add the coconut milk one tablespoon at a time until the icing has a thick but pourable consistency. If the icing is too thin it will drip off the donuts and the coconut flakes will not stick as well.
- Dip one donut into the icing and generously sprinkle with toasted coconut. Gently press the coconut into the icing so that it sticks. Make sure to sprinkle the coconut right after the donut is dipped. If the icing hardens the coconut will not stick. Repeat for all of the donuts. Add 3-4 chocolate eggs to the center of each donut. They are best eaten the same day. The next day the texture will be a bit more crumbly and dry. If they need to be kept overnight keep them in a sealed container in the fridge and let them come to room temp before eating. Enjoy!
Notes
*This recipe can also be made into 24 mini donuts.
Nutrition
Serving: 1donut | Calories: 199kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Sodium: 186mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have questions about the recipe ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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