Lemon Coconut Vegan Doughnuts

In a world covered in cakes, cupcakes, and cookies, one man has stayed true to his first love. He has become the symbol of doughnut lovers around the world, some might even say the patron saint of doughnuts. Homer Simpson deserves to be recognized, and so on this day I bequeath it Homer Simpson day! Indulge in these sweet doughnuts and be merry!

Lemon Coconut Vegan Doughnuts

2 c. Flour
1 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Applesauce
1 c. Coconut Milk
2 tsp. Vanilla
1/2 c. Coconut Shreds
Zest of 1 lemon

2 1/4 c. Confectioner’s Sugar
1/2 tsp. Vanilla
1/4 c. Almond Milk
Juice of half a lemon

*You’ll need a doughnut pan for this recipe

Preheat the oven 350 degrees.

Using a stand mixer, whisk together flour, baking powder and salt.

In a separate bowl, combine applesauce, coconut milk, vanilla and sugar. Pour the wet ingredients into the dry ingredients, and mix until the the batter is smooth.

Next, add the zest and coconut shreds.

Pour the batter into a greased doughnut pan and bake for 20 minutes.

Remove from the oven and allow to completely cool before adding the glaze. Meanwhile, mix together confectioner’s sugar, vanilla, lemon juice, and almond milk.

Dip each doughnut into the glaze and rest them on a wire cooling rack, until the glaze is set.

Get ready and dive into these crazy good doughnuts.

Chocolate Coconut Brownies

Since becoming dairy-free there has been one dessert I have missed dearly: brownies. Is there anything better than that sweet fudgy taste melting in your mouth? The answer is no! Nothing beats a warm brownie, but this recipe comes pretty close. You won’t even miss the chocolate! In fact, no one will even know the difference.

Chocolate- Coconut Brownies


1 c. Flour
1/2 c. Coco Powder
1 tsp. Vanilla
1/2 c. Coconut Cream
1 c. Carob Chips
2 Eggs
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Sugar

Preheat the oven to 325 degrees.
In a double boiler melt 1/2 a cup of carob chips, and 1/2 a cup of coconut cream. Using a wooden spoon, continuously stir until the cream and chips are completely melted.

Place all the dry ingredients in a large bowl, whisk them together and set aside.

Using a hand mixer, blend together the coconut cream mixture, eggs, and sugar. Slowly add the flour mixture. Once all the ingredients have been incorporated into the batter, fold in the 1/2 cup of carob chips.

Line a square pan with parchment paper and pour in the batter. Bake for 30 minutes. The edges will become brown, but the middle might still be gooey. Allow the brownies to completely cool before cutting.