These Lemon Poppy Seed Cake Donuts are so soft they just melt in your mouth. Packed with poppy seeds and lemon they are bursting with flavor. These baked donuts are topped with white sprinkles and a delicious vanilla frosting. They are super easy to make and just takes 15 minutes to prep.
They are great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat them is midday with coffee. I like to top these off with either a vanilla icing or cream cheese frosting. If you are cutting back on sugar, just skip the icing and frosting and eat donuts as is. Also, if I ever have leftovers I would wrap them up and pop them in the freezer to eat later in the week.
Making these Lemon Poppy Seed Cake Donuts is super simple to make. First, preheat the oven to 350 degrees fahrenheit (176.6 C). Then spray your donut pans with cooking oil and set aside. By spraying your pan you will avoid the donuts from sticking to your pan when they are done baking.
In a small bowl combine the lemon juice, lemon zest and softened coconut oil together allowing it to thicken. In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt, chia seeds, and poppy seeds together.
Slowly add the rest of the wet ingredients together with the softened coconut oil and lemon and whisk. Combine both wet and dry ingredients together to form the batter and mix. You want to make sure not to overmix your batter. I whisk my batter not longer than 20-30 seconds. You will notice that the batter will be very thick.
Pour the batter in your donut pans. To make it easier I poured my batter into a piping bag to fill the donut pans. I do not have a piping bag so I made by own by filling a zip lock bag and cutting a small corner. You want fill the donut pan about ¾ of the way full. Make sure not to fill the donut pans all the way to the top of the pan to avoid overflowing.
Depending on how hot your oven is bake donuts for 25-30 minutes. To check to see if your donuts are cooked all the way through, stick a toothpick in the donut. If it comes out clean without any dough on it, the donut is cooked all the way through. If they are not put them back in the oven for an additional 5 minutes and repeat the process until the donuts are cooked all the way through.
After baking, allow the Lemon Poppy Seed Cake Donuts to cool in the donut pan for 5 minutes. Then remove from pan and let cool for 1 hour on a cooling rack before icing.
If you make these Lemon Poppy Seed Cake Donuts I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
These Lemon Poppy Seed Cake Donuts are:
Quick & Easy
Lemon Poppy Seed Cake Donuts
These Poppy Seed Lemon Cake Donuts are so soft they just melt in your mouth. Packed with poppy seeds and lemon they are bursting with flavor. These baked donuts are topped with white sprinkles and a delicious vanilla frosting.
Lemon Poppy Seed Cake Donuts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup cane sugar
- 2 Tbsp poppy seeds
- 1 Tbsp chia seeds
- ½ cup softened coconut oil
- 1 cup dairy-free milk, I used almond
- 1 tsp vanilla
- 2 small lemons, seeds removed and juiced
- 1 Tbsp lemon zest
- 1/2 cup powdered sugar
- 1-2 tsp dairy free milk, I used almond
- 1 tsp vanilla
- Preheat the oven to 350 degrees fahrenheit (176.6 C). Spray your donut pans with cooking oil and set aside.
- Combine softened coconut oil, lemon juice, and lemon zest and allow to thicken.
- In a large bowl combine the flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, and salt.
- Add the vanilla, milk, coconut oil, lemon and whisk.
- Combine both the dry and wet ingredients together and whisk for 20-30 seconds.
- Pour batter in piping bag. Squeeze the batter into the donut pans filling them about ¾ full.
- Bake for 25-30 minutes depending on how hot your oven gets. See notes.
- Let donuts cool in the pan for 5 minutes. Then remove from pan and let cool for 1 hour on a cooling rack before icing.
- Add the vanilla glaze ingredients together and mix. Dip donuts in icing and place back on the rack. Add sprinkles immediately. Let sit at room temperature for at least 30 minutes for serving or stacking.
- Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.
Make it Your Own
- Add ½ cup of frozen blueberries to make Lemon Blueberry Poppy Seed Cake Donuts
- This recipe makes 18 donuts, so if you want more double the recipe.
- For these donuts I used silicone donut pans so I did not need to spray them with oil before baking. Though, if you are using a metal donut pan spray before pouring the batter.