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Lemon Poppy Seeds Doughnuts [Vegan]

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While doughnuts feel like a fancier dessert to make, they're actually as easy as baking muffins. All you need is a doughnut pan, which pretty much does half the work. Once the actual doughnut, in this case, nutty poppy seed, is done all you have to do is smear the sweet, lemony icing over them.

Lemon Poppy Seeds Doughnuts [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

12

Cook Time

15

Ingredients

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

Preparation

To Make the Doughnuts:

  1. Preheat the oven to 350°F. Grease and flour a standard-sized doughnut pan.
  2. Mix the apple cider vinegar with the almond milk. Let it sit for at least 30 minutes. It will look like curdled milk.
  3. In a small bowl, mix together the sugar and lemon zest. Let sit for 15 minutes.
  4. In a large bowl, mix together the flour, baking powder, baking soda, poppy seeds, and salt.
  5. To the bowl with the sugar, add the canola oil and the vanilla. Whisk until combined.
  6. Add the wet ingredients to the dry ingredients, mix until incorporated.
  7. 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:

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

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AUTHOR & RECIPE DETAILS


photo

Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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39 comments on “Lemon Poppy Seeds Doughnuts [Vegan]”

Click to add comment
Jennifer Fisher
4 Months Ago

Used vegan almond yogurt whey (instead of milk and cider vinegar)from straining yogurt and white ww flour. Family loved them, very tender held together perfectly.


Reply
Dawn Stauss
1 Years Ago

Victoria Catalina Mauer yumm


Reply
Andrea Novaeangliae
1 Years Ago

Iko Sakana ❤


Reply
Chiara Hutton
1 Years Ago

Grant Hutton 'MUST


Reply
Grant Hutton
31 Mar 2016

Yum!

Nathan Wilson
1 Years Ago

nom nom


Reply
Elias Veg Delgado
1 Years Ago

Yummy, going to make these :-)


Reply
Caroline Hodge
1 Years Ago

Katie Bodzinski


Reply
Caroline Hodge
1 Years Ago

Katie Bodzinski


Reply
Vitor Fernandes
1 Years Ago

Tefy Rocha


Reply
Tefy Rocha
30 Mar 2016

I want :D

TC McNeil Shepherd
1 Years Ago

Alicia Athena Gifford


Reply
Alicia Athena Gifford
30 Mar 2016

Whaaaaat?!!!!!

Alicia Athena Gifford
30 Mar 2016

Whaaaaat?!!!!!



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