Vegan Lemon Poppy Seed Donuts

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These vegan lemon poppy seed donuts are so delicious, tangy, sweet, fluffy, and moist. It’s bursting with lemon flavor and the slight crunch from the poppy seeds give it the best texture. These donuts are unreal and perfect for summer. The lemony, sweet glaze completes these donuts and they are simply irresistible! 

Healthier than your store bought donuts, these lemon poppy seed donuts are baked and more like cake donuts. They are super fluffy and easy to make. I love the tangy lemon flavor and it just screams summer. Start your morning off with these amazing donuts or enjoy one for dessert. 

I’m obsessed with donuts and these babies are so so good! If you make these donuts, tag me @nutsaboutgreens on Instagram so I can see your creations! 

donuts on a cooling rack angled shot of lemon poppy seed donut on a board overview shot of stacked donuts on a wooden board stacked lemon poppy seed donuts overview shot of donut with a bite take out of it hand holding a donut close up shot of lemon poppy seed donut on a plate with a bite taken out overview shot of a donut on a plate and donuts on a wooden board

Vegan Lemon Poppy Seed Donuts

These vegan lemon poppy seed donuts are bursting with lemon flavor, moist, fluffy, and so delicious! The tangy sweet glaze is amazing!
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Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2  tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppy seeds
  • 1 cup unsweetened almond milk, room temperature
  • 1/2 cup pure organic cane sugar
  • Zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 1/4 cup coconut oil, melted (or melted vegan butter)
  • 1 tsp vanilla extract
  • 3 tbsp plain coconut yogurt (or any non-dairy yogurt)

glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp almond milk
  • 1 tsp lemon zest
  • poppy seeds to sprinkle on top (or you can mix in 1 tsp into the glaze)

Instructions

  • Preheat oven to 400 degrees F. Grease/spray 2 donut pans very well. Set aside.
  • In a large bowl, add the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until well combined.
  • In another bowl, add the milk, sugar, lemon zest, lemon juice, melted coconut oil, vanilla extract, and yogurt. Whisk until well combined. (Make sure your milk is at room temperature so the coconut oil won’t harden.)
  • Add the wet to the dry. Whisk until just combined. Don’t overmix. The batter will be thick.
  • Spoon batter into a large piping bag or ziplock bag with the corner cut off the bottom. Pipe batter into pan filling 3/4 of the way full. I got 12 donuts. Bake for 10-12 minutes or until toothpick comes out clean.
  • Let the donuts cool in the pan for 5 minutes. Then carefully remove donuts onto a wire rack to cool completely.
  • Once donuts are cooled, make the glaze by combining all the ingredients into a bowl. Whisk until a thick glaze forms. It will seem super thick at first and hard to stir, but keep stirring and it will become smooth. Add a tiny bit of almond milk if you need to make it thinner. Don’t make it too thin or else the glaze will just drip right off the donuts. If it is too thin, simply add more powdered sugar.
  • Dip each donut into the glaze and place back on the wire rack with a cookie sheet under it to catch the extra glaze that drips off. Let the glaze set for about 10-15 minutes. Enjoy when fresh!
Servings: 12 donuts
Author: valeria.chao