-
Preheat the oven to 350 degrees F. Grease donut pans with cooking spray.
-
In a large bowl, whisk together the dry ingredients: flour, sugar, lemon zest, baking powder soda, and salt. Set aside.
-
In a small bowl, whisk together the almond milk and lemon juice and allow to sit for 5 minutes to create a buttermilk.
-
In another bowl, whisk together the wet ingredients: eggs, vegetable oil, almond milk/lemon juice mix, and vanilla extract. Fold in the smashed raspberries.
-
Pour the wet ingredients into the dry ingredients and mix until well-combined (but be careful not to overmix).
-
Add the batter to a popping bag or ziplock bag with the corner cut off. Pipe the batter into the donut cavity ⅔ full*. Bake for 16-20 minutes or until the donuts are golden-brown and fully cooked (an inserted toothpick comes out clean). Let cool for 5 minutes before removing from the pans. Place on cooling rack or parchment paper and allow to cool completely.
-
As the donuts cool, make the glaze by combining cream cheese, salt vanilla, almond milk, and lemon juice and stirring until well-combined and smooth. Shift in the powdered sugar and stir until smooth. If a bit too thick, add a touch more almond milk (or alternatively, if too runny, add a touch more powdered sugar). Glaze each donut and sprinkle with crushed freeze dried raspberries.