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Vegan Lemon Poppy Seed Donuts


  • 2 cups organic all-purpose flour
  • 1/2 cup organic sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated lemon zest
  • 1-1/3 cups unsweetened almond milk
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 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


  • 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.

Nutrition Facts

1 donut: 192 calories, 5g fat (3g saturated fat), 0 cholesterol, 195mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.

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