Go Back
–+ servings

Lemon Poppyseed Donuts with Vanilla Frosting

These buttery, fluffy lemon poppyseed donuts are topped with a rich vanilla frosting that glazes right over top. Vegan.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 8 donuts
Author: Kathy Patalsky

Ingredients

Dry:

  • 1 cup white pastry flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅓ cup coconut sugar

Wet:

  • ¼ cup vegan butter
  • ⅓ cup fresh lemon juice
  • ⅛ teaspoon vanilla extract
  • ⅓ cup non-dairy milk, plain flavor
  • pinch of lemon zest

Vanilla Frosting:

  • ½ cup vegan butter
  • 1 tablespoon non-dairy milk
  • 2 cups powdered sugar, organic
  • pinch of lemon zest
  • Fold in: 1-2 teaspoon poppyseeds 

Instructions

  • Preheat oven to 400 degrees. Grease a donut tin with coconut oil or vegan butter.
  • Add all the dry ingredients to a large mixing bowl. Stir well.
  • Add all the wet ingredients to a blender and blend until smooth. The mixture will be clumpy, from the chilled butter, but that is ok once the donuts bake!
  • Stir the wet mixture into the dry mixture. Fold until combined.
  • You can either spoon the batter into the donut tin or you can use a pastry bag and a round tip to create a cleaner donut swirl.
  • Bake donuts for 8-10 minutes at 400 degrees. Donuts should lightly brown on top and be fluffy and soft yet firm to touch.
  • While donuts are baking, whip up the frosting by combining all the ingredients in a large mixing bowl and whipping with a hand or stand mixer. Place frosting in the fridge until needed.
  • Repeat with any extra batter.
  • Cool donuts on a cooling rack. You can frost when the donuts are completely cooled if you want a thicker coating of frosting. If you want the frosting to melt a bit into a glaze, you can frost them while the donuts are still slightly warm. Serve right away or place the donuts in the fridge until ready to serve. serve chilled, room temperature or slightly warmed.