Lemon Poppy Seed Donuts

These light and fluffy donuts are so satisfying, you’ll definitely make them again and again (as we have)! Refreshing, tangy, sweet and baked (not fried): we can’t find any other words to explain how perfect this recipe is!

Final 60

Makes approximately 42 mini donuts (or 14 regular sized donuts)

  • 1 cup flour
  • 1/2 cup sugar
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp melted vegan butter
  • 2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 tsp lemon zest
  • donut pan
  • Glaze: 1 cup icing sugar, 1 tsp poppy seeds, 1 tbsp lemon zest, 3 tbsp fresh lemon juice
  1. In a large bowl, combine and whisk flour, sugar, poppy seeds, baking powder and salt.
  2. In a separate small bowl, combine almond milk and apple cider vinegar. Whisk and set aside for a few minutes.
  3. Pour in the almond milk + apple cider vinegar mixture into the bowl of combined dry ingredients.
  4. Add in the vegan butter, fresh lemon juice, vanilla extract and mix thoroughly. Add the lemon zest and stir to combine.
  5. Preheat the oven to 350F.
  6. Fill each donut mould (with batter) halfway.
  7. Bake for 10 minutes (or until toothpick inserted [in the donut] comes out clean).
  8. Place the donuts on a cooling rack and let them cool down for about 10-15 minutes.
  9. Now time for the glaze! In a medium-sized bowl, combine and mix thoroughly icing sugar, poppy seeds, lemon zest, and fresh lemon juice.
  10. Dip the top of each donut into icing glaze and place them on wax paper for the glaze to set. Allow the glaze to set at room temperature for about 5-10 minutes (if you can wait!!). You can also store the donuts in an airtight container.

Wonderfully light and refreshing, these baked donuts are full of delicious citrus flavor!