Vanilla Donuts with Blueberry Lemon Glaze

Vanilla Donuts with Blueberry Lemon Glaze are a guilt free (and vegan!) way to enjoy this breakfast treat.
Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 -27 donuts
Author Je suis alimentageuse, recipe adapted from Free Easy Vegan Recipes, glaze adapted from Arctic Garden Studio



  • 1 cup all-purpose flour
  • cup agave nectar
  • tsp baking powder
  • ¼ tsp salt
  • ½ cup rice milk
  • 2 tsp flax meal
  • 1 tsp vanilla extract
  • 1 tbsp warm water
  • ¼ cup vegan margarine


  • 1/3 cup lemon juice juice from one lemon
  • 1 cup frozen wild blueberries
  • 2-3 cups icing sugar depending on how runny you want the glaze to be


  • Mix flax seed and warm water in a small bowl. Stir then let sit for about 2 min.
  • Mix vanilla, agave nectar, flax seed mixture, milk, and margarine until combined.
  • Add flour, baking powder, and salt. Mix until incorporated, but do not over mix.
  • Pipe into greased donut baking pans about half full (they puff up a lot)
  • Bake for 12-14 minutes at 350F until golden. 12 minutes if using a mini-donut pan, 14 if using a regular-sized donut pan.
  • Remove from oven, let sit in the pan for about 1 min, then remove from pan and let cool on a wire rack until cooled.
  • For the glaze, in a small pot over medium heat, cook the blueberries and lemon juice until the blueberry skins pop and the juices come out. Use a spoon to smash the berries if necessary.
  • Strain the mixture and discard the solids (skins, seeds, etc.)
  • Whisk in 2 cups of icing sugar (add more or less depending on how thick you want the glaze to be)
  • Dip cooled donuts in glaze, let excess drip off, then let them dry on the wire rack.
  • Leave for about 10-15 minutes until dry, then eat!