Egg replacerequivalent to 1 egg prepared as directed by package (1 teaspoon powder with 2 tablespoons warm water)
½teaspoonvanilla
½teaspoonapple cider vinegar
½cupsoy or other non-diary milk
zest of one lemon
for Glaze
2tablespoonslemon juice(juice from about half a lemon)
1cupicing sugar
dash of vanilla
Instructions
Preheat oven to 350.
Prepare mini donut pan with cooking spray.
Prepare egg replacer as directed by package, set aside
In a small bowl mix flour, baking powder and salt
Using a hand-held mixer and a large bowl, or a stand mixer with paddle attachment, beat sugar and melted coconut oil until well combined.
Add soy milk, egg replacer, vanilla and apple cider vinegar and continue to mix on high speed for 1 minute. This is where it the mixture may look like it has curdled a bit.
Add flour, baking powder, lemon zest and salt. Mix until just incorporated, but do not over mix.
Fill a piping bag with the dough and pipe into donut molds. Fill molds to about half full.
Bake for 12-14 minutes at 350F until golden.
Remove from pan and place on a wire rack until cooled.
for Glaze
Mix lemon juice, vanilla and powdered sugar. Add more powder sugar for a thicker glaze if desired.
Drizzle glaze on donuts. (Donuts should be completely cool before glazing). Do this while donuts are still on the wire rack as the glaze will drip. The glaze will harden after a few minutes.
Notes
For best results, use a piping bag to get the batter evenly into the mini donut molds. For full-size donuts add 2-3 additional minutes cooking time.