Name: VEGAN LEMON POPPY SEED DONUTS
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 1 cup powdered sugar; 2 tbsp vegan butter (melted); 2 tbsp lemon juice

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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:

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!

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

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

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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

VEGAN LEMON POPPY SEED DONUTS

THESE LEMON POPPY SEED DONUTS ARE

WHAT YOU NEED TO MAKE VEGAN LEMON POPPY SEED DONUTS

Equipment you need:

HOW TO MAKE BAKED VEGAN LEMON POPPY SEED DONUTS