Around the time I started writing Pickles & Honey (about 5.5 years ago…!!), baked donuts were all the rage. I mean, donuts are always popular, but back then I kept seeing them everywhere. Being the minimalist that I am, it took me an absurdly long time to finally commit to buying a $10 pan so I too could enjoy them at home. I made donuts for friends and family, donuts for birthdays and holidays—I basically looked for any excuse to make donuts because they were easy, fun, and always well-received. Somewhere in between our many moves and traveling, my donut pan got relegated to the back of a cabinet behind a cake stand, cupcake tin, and popsicle molds, and while organizing our kitchen the other week, I suddenly felt a strong urge to bring back the baked donut craze of 2011.
The turmeric lemon coconut donuts I’m sharing with you today are my #1 favorite donut recipe, hands down. I used REBBL’s Turmeric Lemon Tart Elixir as the liquid, which I love because it’s this perfectly tangy, creamy citrus combination that reminds me of lemon meringue pie meets golden milk. And similar to their other elixirs, the organic coconut milk base in this flavor creates a really stellar crumb. I’m especially smitten with the color of the Turmeric Lemon Tart; it’s the most beautifully cheerful, sunny shade of yellow. I won’t dwell too much on the nutritional benefits since these are donuts after all, but it’s worth noting that this particular elixir packs a powerful anti-inflammatory punch thanks to the turmeric.
If you love cake donuts and you’re looking for a good reason to either buy a donut pan or bring yours out of retirement, I highly recommend making this recipe. It’s simple, the ingredients are relatively wholesome (turmeric, non-dairy yogurt, coconut oil, etc.), and the flavor is simultaneously familiar and new/exciting all at once. There’s soft lemon cake with a subtle earthiness and spice from the turmeric, a sweet 2-ingredient glaze, and lots of shredded coconut. If I ever decide to open a bakery, these babes will for sure be going on the menu.
P.S. You’ll have about 1/2 cup of the Turmeric Lemon Tart Elixir left after you make the batter and glaze. Feel free to enjoy it while the donuts are in the oven, or save it for dipping your donut at the end. ♥
Thank you to REBBL for sponsoring this post! We love their Super Herb Elixirs and Plant-Based Proteins. Check their store locator to find them near you!
Turmeric Lemon Coconut Donuts
Serves: 12 small donuts
20 minute turmeric lemon donuts covered in sweet glaze and dusted with finely shredded coconut. The flavor is like lemon meringue meets golden milk!
Servings: 12 small donuts
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
20 minute turmeric lemon donuts covered in sweet glaze and dusted with finely shredded coconut. The flavor is like lemon meringue meets golden milk!
For the yogurt, I recommend my homemade cashew yogurt recipe. It’s super easy and low in sugar.
I use a Wilton donut pan. This recipe makes 12 small donuts with that pan; however, donut pans can vary a lot in size, so donut yield may vary. You might need to adjust your baking time accordingly.
Recipe lightly adapted from my Pumpkin Spice Donuts.
These donuts are egg-free and dairy-free, but not strictly vegan because REBBL Turmeric Lemon Tart Elixir contains organic honey.
Copyright © 2020 Amanda Maguire for Pickles & Honey
These are GORGEOUS girl! Loving that bright yellow color so much and the texture looks so light and fluffy! {swoon}
These donuts sound positively dreamy, Amanda! I’ve been reading blogs for almost a decade and I remember that baked donut craze a handful of years ago. I loved it and I’m thrilled you just brought it back for us. Pinning your recipe to make the next time a craving hits!
LOVING this flavor combination! I was thinking “how did she get those doughnuts to be so yellow??” when I saw them on Facebook. Turmeric – duh! They’re perfect for summer.
Coconut and lemon is one of the best flavor combinations! I bet it’s delicious with turmeric for a golden milk flavor. 🙂 Thanks for turning me on to Rebbl, it’s become my new go-to treat when I shop at WFM.
Could you use fresh squeezed lemon juice instead of the Elixir? If so, how much ?
Thank you,,,these sound wonderful!
Hi Joy! You definitely can’t replace the Elixir with lemon juice because the elixir is mostly coconut milk. You could try replacing it with plain, full-fat coconut milk (light coconut milk may also work), but the lemon and turmeric flavor will be much less pronounced in the donuts.
Making these tonight for my best friend’s birthday! She loves lemon and coconut. 🙂
These are so striking! Turmeric and lemon…such a lovely combination, and made even more lovely with your addition of coconut. Beautiful, Amanda.
Your post convinced me to buy a doughnut pan and these turned out perfect! They are just the right amount of sweet.
Awesome! And so happy you bought a donut pan. They’re such a fun treat.
Um, you are a genius! I can’t get enough of golden milk lately and I bet I would love a lemony version even more, especially as a doughnut! The color alone makes me want to bake some ASAP.