Lemon Rose Vegan Donuts + Winky Lux Giveaway

 Photo Copyright Nicole Burron  This post is sponsored.  All thoughts and opinions are my own.  This post also contains affiliate links which help me fund my blog so I can continue sharing magical content with you!

Photo Copyright Nicole Burron
This post is sponsored.  All thoughts and opinions are my own.  This post also contains affiliate links which help me fund my blog so I can continue sharing magical content with you!

Who doesn't love donuts?  Especially ones that look gorgeous and are vegan!  I teamed up with cruelty-free & toxic-free makeup brand Winky Lux  to share this easy 30 minute recipe with you PLUS a chance to win your very own exclusive makeup kit.

 Photo copyright Nicole Burron

Photo copyright Nicole Burron

The giveaway kit will include all the items shown above (also listed below) plus a super cute donut makeup bag to keep them in:

This contest is Instagram based and you can enter here: Winky Lux Makeup Giveaway

You can also shop all the items below, available exclusively at ULTA Beauty stores.

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These lemon rose donuts are delicately beautiful both in flavor and visually.  I love these as a treat to bring for book club, bridal showers, baby showers or if you have guests visiting.  They are easy to make but leave a major wow factor.

I want to note ahead of time I find using caster sugar in baked donuts really creates a better texture than regular sugar.  You easily Prime it to your door as well along with any of the other items you may be needing.  All of the fancy things are linked below.

Ingredients 

  • 3/4 cup caster sugar
  • 1 ounce vegetable oil (I used sunflower oil)
  • 3/4 cup un-sweetened almond milk
  • 1/2 cup unsweetened applesauce (I always choose organic)
  • 1 tsp vanilla extract
  • 1 tsp rose water
  • 2 cups self rising flour
  • 1 lemons zest

For the glaze

  • 1  1/2 cups powdered sugar
  • 2  tbsp water
  • 1  1/2 tsp of rose water
  • 1 tsp of lemon juice 

Decoration

  • Optional edible grade dried roses/rose petals

Instructions

  1. Pre-heat oven to 350F and spray two donut tins with coconut oil if you are using not using non-stick tins.  I have non-stick tins and did not have to spray them.
  2. Mix together the caster sugar, almond milk, vegetable/sunflower oil, vanilla extract, rose water, applesauce and lemon zest into a bowl.
  3. Slowly add self ring flour.
  4. Divide the batter into the two trays.  I use a spoon to avoid as much cross over of the better onto the pan.
  5. Bake for 12-14 minutes.  Remove from the tin immediately and let cool on baking rack with baking sheet under for future step.
  6. To make the glaze start by mixing together the powdered sugar, water, lemon juice and rose water until smooth.  If the consistency seems too runny add 1/2 tsp of powdered sugar bit by bit. The glaze should not be as runny as water but not as firm as frosting. 
  7. Dip each donut into the bowl of glaze and return to rack.  Add additional glaze by drizzling on top with spoon if desired.  I added an additional spoon onto each donut.  The baking sheet under the rack should catch any additional glaze that spills off.  
  8. If you are adding edible roses to the donuts or any other decor do this step immediately before the glaze sets so they stick properly. 
 Photo Copyright Nicole Burron

Photo Copyright Nicole Burron