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Lamington Donuts (Vegan)

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 12


Vanilla Cake Donut

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2/3 cup nondairy milk
  • 2 Tbsp. vegan butter melted
  • scant 1/3 cup brown sugar
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. apple cider vinegar
  • 1/4 cup jam I used raspberry

Chocolate Glaze

  • 1/4 cup cocoa powder
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk
  • sweetened shredded coconut for topping


For the donuts:

  • Preheat the oven to 350ºF.
  • Sift together the dry ingredients (flour, baking powder, baking soda, and salt), then add the brown sugar and mix well to break up any clumps.
  • Mix together the wet ingredients (milk, butter, vanilla, and apple cider vinegar), then add to the dry ingredients and mix until just incorporated. Don't overmix; clumps are ok!
  • Grease the wells of a donut pan, then fill the wells a little under halfway with the batter. Using a piping bag or small spoon, add a small layer of jam on top of the donut batter. Add the remaining batter on top, making sure to completely cover the jam.
  • Bake 13-15 minutes until golden brown. Let cool completely.

To decorate:

  • Mix together the glaze ingredients and stir until completely smooth.
  • Carefully dip the top half of the donuts into the chocolate glaze, and gently move back and forth to get all the excess glaze to drip off. Set aside and let the glaze start to harden, about 2 minutes.
  • Once the glaze is starting to set (but isn't hard yet), dip the glazed part of the donut into the shredded coconut and roll around to make sure all sides are coated. Gently shake the donut above the bowl to remove any excess coconut.