Yesterday was pretty stellar.  There is just one little thing I would change about it…

Jacob not working of course so he could spent time begin kooky with me + my family!


We celebrated by dad’s birthday a couple days early on our extra day off.  Long weekends are the best.  My mom asked that I bring a blackberry dessert along, which are one of my dad’s favorites.

Not a problem mom.  I sure didn’t stick with any traditional blackberry dessert this time!


After picking up a donut pan at the outlet mall over the weekend, I wanted to… no scratch that, needed to make donuts in it.  I, of course turned to Ashley first thing for some donut inspiration.  That girl has been knocking out amazing donuts like her life depends on it.


I settled on her lemon cake donut, but with blackberries thrown in.

Plus a slightly more lemon flavored glaze.  I needed to add more of a lemon punch since I didn’t have lemon extract at home.

Ashley created a unique gluten free flour combo of oat flour, rice flour and coconut flour.  All gluten free but you sure wouldn’t know it!

Do you have a donut pan?  If not, try these out in muffin pans (bake a couple minutes longer).  Just about everyone seemed to like them… a few went for seconds until they were all gone.  A good sign in my book.

Plus I saved one for Jacob since he was missing out on the get together.  He even liked them and he’s a picky guy when it comes to my ‘healthier’ treats.

Score one point Heather.

Blackberry Lemon Cake Donuts
Makes 6 ~ adapted from Lemon Cake Donuts


  • 1/2 cup oat flour [ground in a blender from oat groats or steel cut oats]
  • 1/2 cup brown rice flour
  • 3 tbsp coconut flour
  • 3 tbsp canola oil
  • 1/3 cup natural cane sugar
  • 2 large eggs
  • 3 tbsp unsweetened applesauce
  • 6 tbsp almond milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup blackberries, if frozen partially thawd


  1. Preheat your oven to 350 degrees + grease your donut pan.
  2. In a medium sized bowl mix together the oat flour, brown rice flour, coconut flour, sugar, salt + baking powder.
  3. In a small bowl, whisk together eggs, milk, vanilla extract, oil + applesauce.
  4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  5. Fold in the lemon juice + zest.
  6. With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.  Add the blackberries on top of the batter.
  7. Bake for 16-18.
  8. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
  9. Let them cool in the pan for 5min then turn out onto a cooling rack.
  10. Glaze when cooled.

Lemon Glaze
{this is enough glaze for a double recipe, but when only glazing 1 side}


  • 3 tbsp powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk
  • 2 tbsp lemon zest


  1. Whisk powdered sugar, lemon juice + milk together until smooth.  Let sit 2-3min.
  2. Dip donut into glaze on one side.
  3. Sprinkles with lemon zest right away, so it sticks.
  4. Let dry + soak in on a cooling rack.

Blackberries – check!

Lemon – check!

Sweet deliciousness that melts in your mouth – check!

We’re set.

I doubled to recipe to make 12 to take along with me.  Easy as pie donut!

Wait a sec… there are only 11 there.


Oh yeah, I had to taste test before I brought them over.  You know… quality control.  Comes with the territory. Smile

First day of donut making.  I’d say it was a success.

You did good donut pan.  You did good.

Now what will I make next?  That’s the big question.  Any suggestions?

I may even share with them again… only if they’re kooky.



0 thoughts on “Blackberry Lemon Cake Donuts {gluten free}”

  1. Yumm! I love anything lemon. I keep thinking I need to get a donut pan with all these great donut recipes I keep seeing!

    p.s. I checked out your hikes page and I LOVE multnomah falls. I always stop when I drive to see my parents in Salem!

  2. Wow, these look really good and delicious! I have this lemon tree in the backyard and it grows lemons like it’s on steroids. Thanks for the recipe, now I have another way to bake with my many lemons. 🙂

  3. Heather, you guys are too cute. Love the sound of these donuts. Been meaning to make some baked donuts.
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  4. Hi!! Just made these as muffins and had to write to tell you they are THE BEST lemon berry muffins we’ve ever made. Our family is gluten free, dairy free vegetarians and it’s been sooooo hard to find a muffin that’s whole grain, healthy and delicious and your recipe is all that and more!! The taste is amazing, the crumb is perfect and it’s so moist!! I made a double batch (LARGE family of hungry kiddos) and will make another double or even triple batch to freeze for another time!! I’m sure they won’t last long!

    Thank you, thank you, thank you!!

    gf/df mom to five lovelies

  5. Yumm! I heart blackberries! I checked out your hikes page and I LOVE multnomah falls. I keep thinking I need to get a donut pan with all these great donut recipes I keep seeing!

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