These gluten-free and vegan lemon poppy seed donuts are a delicious dessert that’s loaded with lemony flavour and baked to perfection. These donuts then get topped with a sweet lemon poppy seed glaze for a healthy treat!
What better way to kick off a new week than with donuts? And not just any donuts…gluten-free and vegan lemon poppy seed donuts.
Yup. Pretty much the best possible way to kick off a Monday, right?
I can’t believe it’s already June. I honestly don’t know where time is going but I’ve got a pretty busy month ahead of me! June marks one month until I move into my new apartment, and there is just so much to do before the move!
I’m currently shopping for all new kitchen gear to set up the perfect kitchen/work studio in the new space. So far I’ve been loving sourcing some homeware products from target, h&m home and Wayfair. I’ve had such great luck finding some amazing pieces for my kitchen so far. Now I’m on the hunt for some flatware and dinnerware.
So besides all that happening in my life right now, I’m of course getting SO excited for creating recipes for this time of year because June means we get all sorts of LOCAL fresh produce! This week I picked up some rhubarb at the market, and in about a week or so, local strawberries should be readily available. (So stay tuned for some strawberry recipes to come!)
One of my favourite spring flavour combinations is lemon and poppy seeds. Lemon is so vibrant and fresh and is just one of those ingredients to me that feels like spring. This is the second recipe on my blog featuring lemon and poppy seeds. (The first being these lemon poppy seed spelt pancakes)
A few notes on these vegan lemon poppy seed donuts:
These vegan lemon poppy seed donuts are filled with vibrant lemon flavour and of course, plenty of poppy seeds. These donuts are pretty healthy too. Though they still have sugar in them, they’re low in fat, baked instead of fried and made gluten-free.
If you’re looking to really reduce your sugar intake, you can replace the cane sugar in the recipe with stevia or xylitol. You can also substitute regular flour for the gluten-free flour blend if you prefer.
These donuts are also delicious without the icing, which will make them even healthier. (Though for myself, icing is one of the best parts of eating a donut!)
I use this donut pan, but if you don’t have/don’t want to buy a donut pan, you can fill these into little muffins tins instead.
These donuts store well in an air tight container for a couple of days, though they’re best enjoyed right away so they don’t dry out!Print
Say hello to your new favourite treat! These baked donuts are loaded with lemon and poppy seed flavour and baked to perfection!
Recipe adapted from it doesn’t taste like chicken
- 2 cups all-purpose gluten-free flour blend
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- zest of 2 lemons
- 2 tbsp poppy seeds
- 1 1/3 cup almond milk
- 2 tbsp lemon juice
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 tbsp almond milk
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 2 tsp poppy seeds
- Preheat the oven to 400 degrees F.
- In a bowl, mix together the flour, cane sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.
- In a separate bowl, mix together the almond milk, lemon juice, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry and mix together just until combined. Do not overmix.
- Spoon the batter into a piping bag, or a large ziplock bag and cut a hole in the corner.
- Spray your donut pan with some cooking spray, and then pipe the batter into the pan.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- To make the icing, mix the powdered sugar, almond milk, lemon juice, vanilla, lemon zest and poppy seeds together until combined.
- Once the donuts are cooled, dip them into the icing. Let sit for 30 minutes for the icing to set.
I use this donut pan to make this recipe
Some gluten-free flours don’t have xantham gum already added to them, which will help the donuts rise. If your blend doesn’t have it, add 1/4 tsp xantham gum to the recipe.
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