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Vegan baked citrus donuts topped with white glaze, black sesame seeds, grapefruit zest and edible flowers
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5 from 1 vote

Vegan Baked Citrus Donuts

These vegan baked citrus donuts are made with ruby red grapefruit, cardamom and black sesame seeds. Top them with whipped coconut cream and red grapefruit glaze for a delicious vegan treat!
Prep Time25 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: delish vegan donuts, vegan baked donuts, baked donuts
Servings: 12 servings
Calories: 324kcal
Author: Kaity Farrell

Ingredients

Donut Batter

  • 280 g white whole wheat flour 2 cups, or all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 200 g coconut palm sugar 1 cup, or granulated sugar
  • 1 cup unsweetened non-dairy yogurt NOTE: if yogurt contains thickeners use 3/4 cup yogurt plus 1/4 cup unsweetened non-dairy milk
  • 100 g extra virgin olive oil 1/2 cup
  • 125 g red grapefruit juice 1/4 cup
  • 1 teaspoon grated red grapefruit zest
  • 2 tablespoons black sesame seeds

Whipped Coconut Cream

  • 1 can full fat coconut milk 13.5 oz, chilled overnight
  • 2 tablespoons coconut palm sugar or granulated sugar

Red Grapefruit Glaze

  • 125 g red grapefruit juice 1/4 cup
  • 85 g maple syrup 1/4 cup, or agave syrup
  • 1/8 teaspoon agar agar powder

Instructions

Make Donuts:

  • Preheat oven to 350˚F. Grease donut pans well with coconut oil or vegan shortening
  • Sift together flour, baking powder, salt, and sugar. Whisk together yogurt, oil, juice, and zest. Add wet mixture and sesame seeds to dry mixture and stir together until evenly incorporated. Fill donut pans about 3/4 full.
  • Bake on center rack for 17-20 minutes. Donuts are ready when golden brown and toothpick comes out clean.
  • Remove from oven and tap donuts out onto cooling rack. Allow them to cook to room temperature.

Make whipped coconut cream:

  • Scoop out thick coconut cream from chilled can, leaving water behind.
  • Whip coconut cream and sugar with a hand mixer until light a fluffy. Frost donuts with whipped coconut cream.

Make grapefruit glaze:

  • Whisk juice, sweetener and agar agar together in a saucepan. Heat mixture until it bubbles, whisking constantly, about 3-5 minutes.
  • Pour into shallow dish. Allow it to set up for about 10 minutes. You don't want it to fully set and become firm. It is ready when when thick but still pourable. If glaze becomes too firm, reheat it to soften.
  • Dip donuts into glaze and sprinkle tops with sesame seeds and grapefruit zest. Enjoy!

Notes

  • Serve at room temperature. Refrigerate left overs in a covered container for up to 3 days.
  • Unfrosted donuts can be kept at room temperature in covered container for up to 4 days.

Nutrition

Serving: 1donut | Calories: 324kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 212mg | Potassium: 152mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg