1 cup organic confectioners’ sugar plus more as needed
1 to 2 tablespoons unsweetened almond milk
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 teaspoons vegan-approved yellow gel food coloring
Directions
Preheat oven to 400°. Lightly grease doughnut baking pans with coconut oil; set aside.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, poppy seeds, zest and salt. In a separate bowl, stir together almond milk, coconut oil, lemon juice and vanilla; add to dry mixture, mixing until combined. Transfer batter to a pastry bag; pipe batter into prepared pans.
Bake until light golden brown and a toothpick comes out clean, 10-12 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
For glaze, whisk together confectioners’ sugar, almond milk, lemon juice, zest and vanilla until smooth; whisk in food coloring. Dip tops of donuts into glaze; let stand until set.
