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Nicole Modic
SERVES 8 donuts
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  • 1 cup gluten free flour (I use Bob's red mill gluten free 1:1 baking flour)
  • 1/2 cup coconut sugar
  • 1/2 cup  apple sauce
  • 1/4 cup  olive oil
  • juice of one lemon
  • 1 tsp baking poweder
  • 1/8 cup non-dairy milk (or coconut milk)
  • 1/8 cup bone broth (optional: if omitting, substitute with 1/8 cup non-dairy milk)
  • 1 tbsp lemon zest
  • 1/2 cup shredded coconut (I like sweetened for this recipe)
  • pinch sea salt

Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 2-3 tbsp  lemon juice
  • 1/2 cup  chopped pistachios
  • shredded sweetened coconut


  • Preheat oven to 350, and lightly spray a donut pan (highly recommend a silicone donut pan).
  • In a medium bowl, mix together the flour, coconut, baking powder, and salt. 
  • In another medium bowl, whisk together the coconut sugar, apple sauce, bone broth, olive oil, lemon juice, lemon zest, and non dairy milk. 
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
  • Using a piping bag or spoon, fill the donut cavities full. 
  • Bake 12-13 minutes.
  • Remove from the oven and let cool for about 10 minutes, before transferring them to a cooling rack to cool completely. 
  • Make the lemon glaze by stirring together the powdered sugar and lemon juice. It should be thick.
  • Dip the top half of each donut in the lemon glaze and top with crushed pistachios and shredded coconut. ENJOY!

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