These 20-Minute Lemon Poppyseed Donuts are soft, chewy and bursting with fresh lemon and poppyseed flavor! Gluten-free, paleo, with a vegan option.
- ¾ cups Almond powder
- ⅓ cups Tapioca starch
- 3 tablespoons Coconut Flour
- 1 teaspoon baking powder
- ¼ teaspoons Baking soda
- ½ teaspoon Salt
- 2 tablespoons poppy seeds
- 2 tablespoons Coconut oil, melted and cooled
- 1 Egg (or flax egg if vegan, see note)
- ⅓ cups Honey or maple syrup if vegan
- ½ cups Almond milk
- 1 teaspoon Vanilla extract
- 1 tbsp Lemon juice
- 2 teaspoons Lemon zest
- FOR THE GLAZE:
- ¼ cups Coconut butter, warm
- 2 tablespoons honey or maple syrup
- 1 teaspoon Lemon juice
Preheat the oven to 350ºF. Lightly grease the donut pan and set aside.
Whisk together almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt and poppy seeds in a medium bowl. Whisk melted coconut oil, egg, honey, almond milk, vanilla, lemon juice and zest until fully combined. Pour the wet ingredients into the dry ingredients and mix until combined.
Pour batter into donut pan, filling ⅔ to ¾ full. Bake for 9 to 11 minutes or until edges are lightly browned. Let cool 2 minutes before transferring to a cooling rack. Bake remaining donut batter, then transfer to cooling rack. Let the donuts cool completely.
Whisk all the ingredients for the icing. If frosting is too thick, add 1 teaspoon of warm water at a time until desired consistency. Dip each donut in frosting and return to cooling rack to set.
Serve immediately. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 2 days.
Note: To make flax eggs, mix 1 tbsp flax meal and 2 ½ tbsp water. Stir and let stand 5 minutes until thickened.