Vegan Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts



  • 1/2 cup (0.03 ml) maple syrup add 1 tbsp sugar for sweeter
  • 1/3 cup (81.33 ml) lemon juice 1 tbsp more if using whole grain flours
  • 1/4 cup (56 ml) oil
  • 1/4 cup (61 ml) water or non dairy milk
  • 1/4 tsp (0.25 tsp) vanilla extract, optional


  • 1 1/2 cup (187.5 g) flour I use all purpose or a combination of all purpose and whole wheat pastry/white whole wheat flour, 1 :1 or 2:1 ratio
  • 1 tbsp starch (cornstarch or arrowroot starch)
  • 1.5 tbsp poppy seeds
  • 1.5 tsp baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1/3 tsp (0.33 tsp) salt
  • 1/8 tsp (0.13 tsp) turmeric for color optional
  • (NaN ) zest of 1/2 to 1 lemon depending on the size of the lemon and your preference of lemonyness


  • Preheat the oven to 350 degrees F (180 C). Mix the wet ingredients in a bowl until well combined.
  • Add the 1 1/4 cup flour and the rest of the dry ingredients and whisk well to make a smooth batter. Add rest of the flour 1 tbsp at a time to make a smooth flowy batter, but not overly watery or overly stiff. You might not need all of the flour if using whole grain flour.
  • Pour the batter into a greased donut pan. Even it out using a spatula.
  • Bake for 20 to 22 minutes. Cool in the pan for 5 minutes then remove the donuts. (bake for 12 mins for mini muffins, 22 mins for regular size muffins).
  • You can use the cream cheese frosting from my lemon cake on these donuts or use a simple sugar icing (half cup of powdered sugar with a tsp or so lemon juice, whisk until icing consistency)
  • Dip the donuts in the prepared icing or frosting. Sprinkle more poppy seeds on the top.