How do I make vegan buttermilk for this recipe?

Combine unsweetened almond milk with apple cider vinegar and let it sit for at least 30 minutes until it curdles, creating a plant-based buttermilk substitute.

Can I use a different type of plant milk for these doughnuts?

While almond milk is specified, other unsweetened plant milks like soy or oat milk could likely be substituted, though results may vary slightly in texture.

What's the best way to ensure my baked doughnuts are moist?

Don't overmix the batter; mix until just incorporated. Also, avoid overbaking; remove them from the oven once a toothpick inserted comes out clean, typically around 15 minutes.

How should I store leftover lemon poppy seed doughnuts?

Store glazed doughnuts in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for a few extra days.

Can I make these doughnuts gluten-free?

This recipe uses all-purpose flour. While not tested, a 1:1 gluten-free baking flour blend might work, but the texture could differ from the original recipe.

11 years ago

Lemon Poppy Seeds Doughnuts
[Vegan]

Name: Lemon Poppy Seeds Doughnuts [Vegan]
Cook time: 15 min
Yield: 12
Ingredients: 1 cup unsweetened almond milk; 1 tablespoon apple cider vinegar; 2/3 cup turbinado sugar; 1 tablespoon lemon zest; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 3 tablespoons poppy seeds; 1/4 teaspoon salt; 1/4 cup canola oil; 2 teaspoons vanilla extract; 1 cup confectioner’s sugar; 3-4 tablespoons freshly-squeezed lemon juice

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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A stack of golden-baked vegan lemon poppy seed doughnuts, glistening with a bright white lemon glaze, arranged on a white plate.

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Ingredients You Need for Lemon Poppy Seeds Doughnuts [Vegan]

For the Doughnuts:

1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
2/3 cup turbinado sugar
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons poppy seeds
1/4 teaspoon salt
1/4 cup canola oil
2 teaspoons vanilla extract

For the Glaze:

1 cup confectioner’s sugar
3-4 tablespoons freshly-squeezed lemon juice

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How to Prepare Lemon Poppy Seeds Doughnuts [Vegan]

To Make the Doughnuts:

Preheat the oven to 350°F. Grease and flour a standard-sized doughnut pan.
Mix the apple cider vinegar with the almond milk. Let it sit for at least 30 minutes. It will look like curdled milk.
In a small bowl, mix together the sugar and lemon zest. Let sit for 15 minutes.
In a large bowl, mix together the flour, baking powder, baking soda, poppy seeds, and salt.
To the bowl with the sugar, add the canola oil and the vanilla. Whisk until combined.
Add the wet ingredients to the dry ingredients, mix until incorporated.
Spoon batter into the doughnut moulds, filling almost to the top. Bake for 15 minutes, or until puffed and a toothpick inserted in the middle of the doughnut comes out clean. Allow to cool for 20 minutes before putting on the glaze.

For the Glaze:

In a small bowl, whisk the confectioner's sugar with the lemon juice, keep whisking until smooth.
Dip doughnuts into glaze, allow glaze to drip back, transfer to a wire rack to set.