Preheat oven to 350° and lightly grease your doughnut pan if it’s not a non-stick pan.

Whisk the flour, baking powder, and salt until completely combined.

In a large mixing bowl, beat the sugars, olive oil, aquafaba, lemon juice, 2 tablespoon lemon zest, and vanilla until the sugar is mostly dissolved. Add the flour mixture and thyme to the sugar mixture and stir until just combined. Spoon the batter into the doughnut pans, approximately ¾ of the way full. Bake for 15 minutes, or until a toothpick comes out clean when inserted into the center of the doughnuts. Let cool for 5 minutes and then invert onto a wire cooling rack until completely cool. Dip the tops of the cooled doughnuts in the glaze and add lemon zest and a sprig of thyme.

FOR THE GLAZE

Mix the confectioners sugar and lemon juice until it’s smooth and creamy.

Enjoy!