Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.
Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed
Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.
In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)
Fill batter into a pastry bag and cut tip to release batter into the baking pans. Fill a little past half full. Bake for about 12 minutes until cake is light and fluffy.
Set aside to cool.
In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.
Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.