Rhubarb and Lemon Donuts with Cream Cheese Frosting

Light and fluffy baked donuts studded with pieces of juicy rhubarb, topped with a lemon cream cheese zesty glaze and sticky rhubarb pieces. These fruity and delicious donuts are naturally vegan, gluten-free and easy to make with simple ingredients.

I am still very much on the rhubarb hype at the moment, after bringing you my new favourites; Vegan Almond Rhubarb and Lemon Cake, my Rhubarb and Raspberry Crisp and my Creamy Strawberry and Rhubarb Overnight Oats. These donuts are no exception and have been made on repeat – purely to “taste-test” of course. That said, I have tested these with different oils and find that sunflower or another liquid oil work better than melted butter or coconut oil due to the consistency of the batter. I have also tested them with GF plain and ordinary flour for you and they both work so well! The GF ones are slightly denser and a tighter texture with less rise, but you’d really never be able to tell!

Rhubarb and Lemon Donuts with Cream Cheese Frosting

The batter for these Rhubarb and Lemon Donuts with Cream Cheese Frosting is so simple: flour, baking powder, lemon zest for the zestiness, almond milk (or other plant-based milk), some fruit or maple syrup and sunflower oil whisked together until smooth. And then stir in the chopped rhubarb pieces – you want them quite small.

The key to successfully baked donuts in my experience is a well-greased donut pan (even if it says non-stick, always grease it lightly with spray oil or coconut oil!) and I prefer a silicone mould too, so you can pop them out more easily. Another trick is to allow the baked donuts to cool for 5-10 minutes before touching them! Patience is key – although the making process is so quick and easy.

Rhubarb and Lemon Donuts with Cream Cheese Frosting

As well as the lovely pieces of rhubarb inside the donuts, these Rhubarb and Lemon Donuts with Cream Cheese Frosting have more roasted rhubarb on top. Chop up some stalks of rhubarb, toss with some sugar and lemon juice and roast at the same time as the donuts cook. Then allow them both to cool down while you whip up the frosting…

I think frostings really make or break a sweet treat – not too much, not too little and not too sweet but just sweet enough. This lemon-infused cream cheese ticks all the boxes for me and you need 3 ingredients: vegan cream cheese (I like an almond-based one like this), lemon zest and icing sugar. It’s magic!

Spread the baked donuts liberally with the frosting before decorating with the baked rhubarb and some extra strawberries if you’re feeling fancy.  These Rhubarb and Lemon Donuts with Cream Cheese Frosting are such crowd-pleasing treats. They come together with minimal effort and fuss – just one bowl. But they definitely have the wow factor.

Rhubarb and Lemon Donuts with Cream Cheese Frosting

I hope you will enjoy these Rhubarb and Lemon Donuts with Cream Cheese Frosting; they are light and airy, cakey and fluffy with lots of lovely rhubarb pieces and a sweet tangy cream cheese frosting. They are naturally vegan and gluten-free (if using GF flour) and can easily be nut-free if you choose a different plant-based milk.

If you are looking for more donut recipes, how about my Vegan Oreo Donuts, Vegan Orang Chai Chocolate Donuts or Tiramisu Chocolate Chip Donuts. Or if you are looking for more zesty bakes, try out my Strawberry and Lemon Banana Bread or my Sticky Orange Banana Bread.

Rhubarb and Lemon Donuts with Cream Cheese Frosting

• Servings: 8
• Time: 20 minutes plus cooling
• Difficulty: easy
• Print

Light and fluffy baked donuts studded with pieces of juicy rhubarb, topped with a lemon cream cheese zesty glaze and sticky rhubarb pieces. These fruity and delicious donuts are naturally vegan, gluten-free and easy to make with simple ingredients.

Ingredients

• 200g plain GF or non-GF flour
• 1 tsp baking powder
• 1/2 lemon, zested
• 120ml almond milk
• 70g maple or fruit syrup
• 40g sunflower oil
• 50g rhubarb, thinly slice
• Frosting:
• 100g vegan cream cheese
• 1/2 lemon, zested
• 40g icing sugar
• 150g rhubarb thinly sliced
• 1 tbsp sugar
• 1 tsp lemon juice

Directions

1. Preheat the oven to 160Fan/180*C and grease 8 silicone donut holes.
2. Sift together the flour and baking powder. Whisk in the zest of ½ lemon with the almond milk, syrup and oil until thick and smooth. Stir in the 50g chopped rhubarb.
3. Spoon the batter into the donut holes, smooth over the top and bake for 12-14 minutes until risen.
4. Allow to cool for 10 minutes in the donut holes and then cool fully on a wire rack.
5. Meanwhile, add the 150g chopped rhubarb to an oven-proof dish and sprinkle with the 1 tbsp sugar and 1 tsp lemon juice. Bake for 20-25 minutes until tender.
6. Make the cream cheese frosting by stirring together the cream cheese, zest of ½ lemon and the icing sugar until smooth.
7. Spread each donut with the frosting and some cooled roasted rhubarb. Add on some chopped strawberries, too, if you like. Keep these in the fridge once cool but best enjoyed at room temperature over the next 1-2 days.

Rhubarb and Lemon Donuts with Cream Cheese Frosting

I look forward to hearing what you think of these Rhubarb and Lemon Donuts with Cream Cheese Frosting so please let me know in the comments below. If you bake these donuts, do tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rhubarb donut love x