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These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

THESE LEMON POPPY SEED DONUTS ARE

• vegan
• dairy-free
• egg-free
• baked
• moist
• fluffy
• soft
• zesty
• so delicious
• topped with lemon glaze
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN LEMON POPPY SEED DONUTS

You need the following ingredients to make these baked donuts (the exact measurements are in the recipe card below):

• All-purpose flour – keeps donuts light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda – create a perfect rise in donuts.
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the donuts moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – adds moisture to the donuts. Make sure it is at room temperature.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda and adds lemon flavor.
• Lemon zest – use fresh zest from organic lemons.
• Poppy seeds
• Powdered sugar – sift the sugar to avoid lumps in the glaze.
• Vegan butter – You can substitute it for coconut oil.

Equipment you need:

• Donut pan – for 6 donuts
• 3 bowls
• Whisk
• Sifter
• Silicon spatula
• Piping bag
• Cooling rack

HOW TO MAKE BAKED VEGAN LEMON POPPY SEED DONUTS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and grease the pan

Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.

2. Step: Make donut batter

In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.

In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.

3. Step: Bake the donuts

Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds.

Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.

4. Step: Make lemon glaze

To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.

Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED LEMON POPPY SEED DONUTS?

Store the donuts in an airtight container at room temperature or in the fridge.

HOW LONG DO BAKED VEGAN LEMON POPPY SEED DONUTS LAST?

Baked donuts will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BAKED DONUTS?

To freeze baked donuts, put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Lemon Blueberry Muffins
• Raspberry Coffee Cake
• Strawberry Sweet Rolls
• Lemon Poppy Seed Loaf Cake
• Marble Bundt Cake
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON POPPY SEED DONUTS

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 donuts

Calories 303kcal

Author Plantiful Bakery

Ingredients

Donuts:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ cup sunflower oil
• ¼ cup vegan yogurt, room temperature
• ½ cup granulated sugar
• 2 tbsp oat milk, room temperature or any plant-based milk
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• zest of ½ lemon

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp vegan butter melted
• 2 tbsp lemon juice

Instructions

• Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.
• In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
• In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.
• Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds. Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.
• To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.
• Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest. Enjoy!

Notes

Storing:

Store the donuts in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1donut | Calories: 303kcal

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Nutrition Facts

Serving: 1 donut / Calories: 303kcal / Total Fat: 15,1g / Saturated Fat: 3,2g / Cholesterol: 0mg / Total Carbohydrate: 40,5g / Fiber: 1,1g / Sugar: 23,7g / Protein: 2,9g / Sodium: 334mg / Potassium: 59mg / Iron: 1,3mg

Příspěvek VEGAN LEMON POPPY SEED DONUTS se objevil jako první na Plantiful Bakery.

THIS LEMON POPPY SEED LOAF CAKE IS

• vegan
• dairy-free
• egg-free
• zesty
• citrusy
• moist
• fluffy
• soft
• full of lemon flavor
• topped with lemon glaze
• easy to make
• made with vegan sour cream
• has a little crunch of top
• perfect spring cake

WHAT YOU NEED TO MAKE THE BEST LEMON POPPY SEED CAKE

You need the following ingredients to make this Vegan Lemon Poppy Seed Loaf (the exact measurements are in the recipe card below):

• All-purpose flour – sift the flour to make sure there are no lumps.
• Cornstarch – softens the cake.
• Baking powder and baking soda – Leavening agents that help to raise the cake.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the cake light in color.
• Sunflower oil – You can use any oil neutral in flavor, such as canola oil.
• Vegan sour cream – makes the cake moist and soft. You can substitute for coconut yogurt. Make sure it has room temperature.
• Lemon juice – gives tangy flavor.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. It should have room temperature.
• Pure lemon essential oil – This is an optional ingredient. It gives the cake rich lemon flavor, which I personally love.
• Lemon zest – add citrusy flavor. You can skip it if you don’t like a lot of lemon flavor.
• Poppy seeds – It’s lemon poppy seed cake, after all.

For lemon glaze, you need:

• Powdered sugar
• Lemon juice

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• 2 mixing bowls – one for dry ingredients, one for wet ingredients
• Whisk
• Strainer/sifter
• Silicon spatula 
• Cooling rack
• Small bowl – for the lemon glaze

HOW TO MAKE VEGAN LEMON POPPY SEED LOAF CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set the pan aside.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mix wet ingredients

In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.

4. Step: Combine wet ingredients with dry ingredients

Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).

5. Step: Bake the lemon cake in the oven

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the cake cool completely

Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.

7. Step: Make the lemon glaze

Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly. You can top it with some lemon zest or poppy seeds.

Slice and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON POPPY SEED LOAF CAKE?

Store the cake (sliced or the whole loaf) in an airtight container at room temperature or in a fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES LEMON POPPY SEED CAKE LAST?

The cake will last up to 3-4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE LEMON POPPY SEED CAKE?

Yes, you can freeze the lemon poppy seed cake for up to 3 months – slice the loaf and store it in an airtight container. To unfreeze it, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Banana Bread
• Biscoff White Nougat Chocolate Blondies
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN LEMON POPPY SEED LOAF CAKE

This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 loaf (about 12 slices)

Calories 283kcal

Author Plantiful Bakery

Ingredients

Lemon Cake:

• 240 g (2 cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch of sea salt
• 230 g (1 cup) white granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil) + extra for greasing
• 100 g (7 tbsp) vegan sour cream*, room temperature
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45m)l unsweetened almond milk, room temperature (use any plant-based milk)
• 5 drops of pure lemon essential oil (optional)
• zest of 1 lemon
• 4 tbsp (36g) poppy seeds

Lemon Glaze:

• 80 g (3/4 cup) powdered sugar
• 1 tbsp + 1 tsp lemon juice

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil. Then line the pan with a strip of parchment paper. Set the pan aside.
• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.
• Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes.
• Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly.
• Slice and serve!

Notes

* Vegan sour cream: You can substitute for coconut yogurt.

Storage:

Store the cake (sliced or the whole loaf) in an airtight container at room temperature for up to 3-4 days or in a fridge for up to a week. You can also freeze the cake for up to 3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 slice / Calories: 283kcal / Total Fat: 11,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 43,3g / Fiber: 1,3g / Sugar: 26,0g / Protein: 2,7g / Sodium: 69mg / Iron: 1,2mg / Potassium: 47mg

Příspěvek VEGAN LEMON POPPY SEED LOAF CAKE se objevil jako první na Plantiful Bakery.