Lemon & Baobab Doughnuts

lemon & baobab doughnuts

I’ve been trying to create the perfect gluten free, refined sugar free and low FODMAP doughnut recipe for a while now so I was SO happy when these turned out just as I had envisioned. They are light and fluffy which works so well with the citrus flavours of the lemon and baobab making it such a summery recipe. If you haven’t tried baobab powder before it has a really tropical, citrusy flavour like a cross between lemon and passion fruit.

These doughnuts (created for Superroot using their cacao nibs, bee pollen and baobab powder) are topped with a light and tangy coconut oil icing that I found really hard not to eat all in one go!

lemon & baobab doughnuts

Makes 12 large doughnuts


120g melted coconut oil

3 large eggs

120ml maple syrup

125ml unsweetened almond milk

Zest of 2 large lemons

1 tbsp cider vinegar

80g buckwheat flour

2 tsp gluten free baking powder

155g rice flour

100g ground almonds

2 tbsp Superroot baobab powder

2 tsp ground ginger

For the icing:

100g soft coconut oil (not melted)

1 tbsp Superroot baobab powder

30ml maple syrup

Juice of 1 large lemon

2 tbsp rice milk (or almond milk)

Optional to decorate:

2 tbsp Superroot cacao nibs

1 tbsp Superroot bee pollen

½ tbsp edible dried petals


  • Preheat the oven to 170oc and lightly grease 2 6-hole doughnut pans with coconut oil
  • Mix the buckwheat flour, baking powder, rice, ground almonds, baobab powder and ground ginger together in a large bowl
  • Add the coconut oil, eggs, maple syrup, lemon zest, almond milk and cider vinegar to a blender or food processor and pulse 3-4 times until everything is combined
  • Pour the wet ingredients into the dry ingredients and fold together with a spatula until you are left with thick, smooth batter (it will thicken quickly due to the cider vinegar reacting with the baking powder)
  • Spoon the batter into the doughnut pan rings and bake in the oven for 12 minutes until the dougnuts have risen and a skewer or knife comes out clean
  • Allow them to cool in the pan for 5 minutes before removing and placing on a cooling rack to cool completely (they should come out of the pan quite easily)
  • When the doughnuts are ready to ice, simply add all the icing ingredients to a blender or food processor and blend until thick and smooth
  • Spread the icing over the top of the doughnuts then sprinkle on your choice of toppings (optional)

2 Replies to “Lemon & Baobab Doughnuts”

  1. These sound fantastic, love finding recipes where I have 90% of the ingredients already in the cupboards! But some friends tried baobab and said it was disgusting…. I’ve always been wary and never tried it. Anything I should know?!

    1. Thank you 🙂 How strange, I love the taste of baobab! It has a really citrusy flavour that reminds me of passion fruit and pairs well with tropical flavours or lemon/lime so it works really well in this recipe. I definitely recommend trying it!

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