Go Back

Grain-Free Vegan Blueberry Lime Cake Donuts

Servings 8


  • 2 tablespoons golden flaxmeal
  • 4 tablespoons warm water
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup organic non-hydrogenated shortening such as Spectrum
  • 1 tablespoon lime rind
  • 1/4 cup fresh lime juice
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla paste or extract
  • 1/3 cup freeze-dried blueberries or fresh
  • 1/4 cup freeze dried-blueberries
  • 1 cup powdered sugar
  • fresh lime juice


  • Preheat oven to 375°.
  • Combine flaxmeal and warm water to for a slurry; set aside.
  • Combine almond flour, baking powder, and salt in a medium bowl.
  • Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal.
  • Mix together lime rind, 1/4 cup lime juice, maple syrup, and vanilla in a small bowl. Add mixture and flax slurry to dry ingredients, and stir until just combined.
  • Stir in 1/3 cup freeze-dried blueberries.
  • Divide mixture evenly among 8 greased donut pan wells.
  • Bake at 375° for 15 minutes or until golden. Allow to cool; carefully turn out donuts.
  • Place 1/4 cup freeze-dried blueberries in a small zip-top bag. Beat with a rolling pin to make a powder. Transfer blueberry powder to a medium bowl. Add powdered sugar and stir to combine. Add 1-2 tablespoons fresh lime juice to make a thick glaze.
  • Spoon glaze onto donuts. Top with sprinkles, if desired.