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Lemon Poppy Seed Doughnuts

Dairy Free Lemon Poppy Seed Doughnuts

These dairy free lemon poppy seed doughnuts are perfect for spring right around the corner! Made healthier with white wheat flour and olive oil. You can also substitute the granulated sugar for coconut sugar. Read the blog post to see the option for coconut flour if you want it!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
cooling time & frosting 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 doughnuts
Calories 179 kcal

Equipment

Ingredients
  

  • ⅓ cup raw cane sugar sub coconut sugar, apple sauce, mashed banana, maple syrup, date syrup, or honey
  • zest of 2 lemons
  • 2 tablespoon olive oil sub avocado oil or coconut oil (melted & cooled)
  • 1 large egg vegan sub 1 flax egg or 1 chia seed egg
  • 1 teaspoon pure vanilla extract
  • 1 cup white wheat flour sub all-purpose flour or 1:1 gluten free baking flour
  • 1 teaspoon baking powder (aluminum free)
  • ½ teaspoon pink sea salt
  • 1 teaspoon poppy seeds
  • 2 tablespoon lemon juice
  • ⅓ cup vanilla soy milk (unsweetened) sub any milk of choice (unsweetened)

Instructions
 

For the dairy free doughnut batter

  • Preheat oven to 350 degrees F and grease a 6 hole doughnut pan. Set aside.
  • In a medium sized bowl, mix the sugar with the zest of 2 lemons until fragrant.
  • Add the 2 tablespoon oil, egg, and vanilla. Stir to combine.
  • Next, add the white wheat flour, baking powder, salt, and poppy seeds. Stir to combine. The mixture may look very dry and not totally incorporate, this is okay.
  • Finally, stir in the 2 tablespoon lemon juice and the milk. Stir until totally smooth and incorporated.
  • Divide the batter between 6 greased doughnut holes.
  • Bake at 350 degrees F for 12-15 minutes.
  • Remove from oven and let cool in the pan on a wire rack.
  • To remove them, insert a small spatula along the outside edges to completely loosen them. Turn the pan upside down to let them fall out.

For the lemon glaze

  • Whisk together 1 cup powdered sugar with 2-4 tablespoon lemon juice. If you like it thinner, add more lemon juice. I make mine thinner so I can dip the doughnuts to coat them.
  • Dip or frost each doughnut. Let dry on your wire rack.
  • Cover and store at room temperature for up to 3 days.

Notes

Find the cooling rack and doughnut pan on Amazon by clicking the links below:
Doughnut pan
Cooling rack
This recipe was adapted from Pastry Affair! 
 
Nutrition information for any recipe on thehintofrosemary is only an estimate. Nutrition information for this lemon poppy seed doughnut recipe does not include the glaze.

Nutrition

Serving: 1lemon poppy seed doughnutCalories: 179kcalCarbohydrates: 28gProtein: 3gFat: 5.7gSaturated Fat: 0.6gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 3.3gCholesterol: 31mgSodium: 204mgPotassium: 59mgFiber: 1gSugar: 11gVitamin C: 4.25mgCalcium: 13mgIron: 0.4mg
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