London Fog Donuts

Make donut time into tea time (or vice versa) with these baked donuts infused with Earl Grey tea. Cheerio!


  • For the donuts:
  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup + 2 tablespoons brewed Earl Grey tea (brewed in coconut milk)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • For the glaze:
  • 4 tablespoons coconut butter
  • 3 teaspoons coconut sugar
  • 2 teaspoons maple syrup
  • 1/2 lemon, juiced
  • 1 teaspoon vanilla extract
  • Earl Grey tea, to thin (brewed in coconut milk)
  • 3 drops purple food coloring
  • Lemon zest


  1. For the donuts: Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together the eggs, coconut oil, maple syrup, Earl Grey tea and vanilla extract.
  3. In a separate bowl, combine the flours, coconut sugar, lemon zest, baking powder, baking soda and sea salt.
  4. Add the wet ingredients to the dry ingredients and mix to combine. Transfer the mixture to a large zip-top plastic bag. Make a medium-sized cut on one corner of the bag.
  5. Grease the donut tins with coconut oil and pipe in the batter. Gently tap the batter down with your fingers so the dough is even. Place in oven and bake for 20 to 25 minutes, until tops are golden brown and firm to the touch.
  6. For the glaze: Melt coconut butter in the microwave until it becomes a smooth liquid. Add the coconut sugar, maple syrup, vanilla extract, and whisk to combine.
  7. Slowly add the Earl Grey tea to thin out glaze mixture. Add food coloring and stir to combine. Lastly, add the lemon juice and stir to combine.
  8. Dip cooled donuts in glaze. Sprinkle with lemon zest before serving.