During both of my pregnancies, donuts and the lemon iced pound cake at Starbucks were pretty much my best friends. Let's be honest, I'm not pregnant now and these two desserts rank almost as high on my priority list as my children and husband. I love me a donut.

Even though donuts are my jam, my sweet little HDawg had never had one before due to his severe dairy allergy. So, this momma decided to concoct a recipe (I pulled the cake donut recipe from here) to make my favorite dessert for my dairy-free kiddo. Because what two year old doesn't NEED a good donut in his life? And don't worry, Little Lady June got to enjoy too. And as she would say: TA DA! Now I've got a recipe for dairy free lemon iced baked donuts! Enjoy.

I N G R E D I E N T S :

donuts:

-one (1) cup flour

-1/2 cup sugar

-1 1/2 teaspoons baking powder

-1/4 teaspoon cinnamon

-1/2 cup almond milk

-1/2 teaspoon white vinegar

-1/2 teaspoon vanilla extract

-1 egg

-4 tablespoons of Earth Balance

-1/4 tablespoon salt

-donut pan (I used this one!)

icing:

-2 1/2 cups powdered sugar
-4-5 tablespoons lemon juice

D I R E C T I O N S :

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. In small saucepan on medium heat, stir in almond milk, vinegar, vanilla extract, egg and Earth Balance. Stir until butter melts and then combine wet and dry mixtures. Stir until smooth and then pour into ungreased donut pan. Bake for 12 minutes. While baking, mix together sugar and lemon juice to create icing. Once donuts cool, ice and let set. Zest some lemon peel over the icing for extra lemon-y effect.

Psst! I also made a dairy-free chocolate icing for HDawg (with sprinkles, duh). Simply mix 1 1/2 cups powdered sugar, 4 tablespoons of cocoa powder and 3 tablespoons almond milk. Delish.