Lemon and Blueberry Cakenuts

jessthetics / lemon and raspberry cakenuts

Even though it’s summer now, on cloudy days I still feel like curling up under a blanket and eating lots of donuts, so I made some! Well, sort of. I don’t have a donut baking tray (although it’s definitely on my wishlist now) so I improvised and baked my mixture in a muffin tray. These treats are like a cross between a cake and a donut, hence “cakenut”! They’re light and fluffy, tart and sweet at the same time and it did not take me and my family long to munch through these (a day and a half, tops!) I’ve adapted my recipe from this incredible vegan donut recipe. The cakenuts are vegan too!

Jessthetics / Lemon and raspberry cakenuts

You will need: 2 tablespoons of ground flax seed, 1 cup of plain flour, 1/3 cup of maple syrup, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 1/2 cup of rice milk, 1 tablespoon of warm water, 1/4 cup of vegan margarine, 1 lemon, 1 1/3 cup of icing sugar, 1/3 cup of lemon juice, 2 tablespoons of blueberry jam, a muffin tray and a piping bag.

Jessthetics / Lemon and raspberry cakenuts

First, mix the flaxseed and the warm water together and leave this to stand for a couple of minutes.

Jessthetics / Lemon and raspberry cakenuts

Next, slightly melt the margarine and mix this with the zest of your lemon, the maple syrup, milk and the flax seed mixture. Add to this the flour, baking powder and salt, and mix together.

Jessthetics / Lemon and raspberry cakenuts

Spoon your mixture into the muffin trays so that each circle is half filled. Bake these at 180 C for fifteen minutes.

Jessthetics / Lemon and raspberry cakenuts

Once the cakenuts have cooled, you can remove them from the pan and begin the fun bit – the piping! If you have a piping bag, fill it with blueberry jam, push the nozzle into the middle of the cakenut and squeeze. If, like me, you don’t have a piping bag, you could make a diy one from greaseproof paper and sellotape, and use a chopstick to make a hole in the middle of your cakenut. This is definitely the messy way of getting the jam in the middle! For variety, half of my cakenuts have jam inside, and the other half have jam spread on top like a scone.

Jessthetics / Lemon and raspberry cakenuts

Mix the lemon juice and icing sugar together and spread it on the top of your cakenuts! (Don’t forget to lick the bowl, this stuff is tasty.)

Jessthetics / Lemon and raspberry cakenuts

And they’re ready to eat! Because they take so little time in the oven and the mixture’s pretty simple, this is actually a really quick bake. And when you’re hungry for cakenuts, that can only be a good thing!

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