These Vegan Lemon Poppy Seed Donuts are anything but boring! They are super fluffy, soft, moist, and are a delicious sweet treat that comes loaded with lemony flavor married together with a slight nutty flavor from the poppy seeds and baked to perfection. These donuts are perfect on any given day and it's popping vibrant yellow color makes it especially awesome for Easter!
Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with coconut oil on a paper towel.
In a medium bowl, sift together the all-purpose flour, pure cane sugar, baking powder, baking soda, lemon zest, poppy seeds, and sea salt.
In a separate mixing bowl, add the Almond milk, lemon juice, coconut oil, and vanilla extract.
Next, add the wet ingredients in with the dry ingredients and using a rubber spatula, stir until well combined. **DO NOT OVER-MIX!**
Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
Bake donuts for 10-12 minutes or until fluffy and light golden brown or until a toothpick comes out clean.
Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.
Whisk together the powdered sugar, Almond milk, lemon juice, and lemon zest, until smooth and consistency is met. *NOTE: For a thicker glaze, add additional powered sugar (1 Tbsp at a time) until consistency is met. For thinner glaze, add additional milk (1 Tbsp at a time) until consistency is met. Now, whisk in yellow gel color (Vegan-approved) until color becomes fully incorporated and vibrant.
Once cooled, dip donut in the prepared Lemon Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
YELLOW GEL COLORING: The best Vegan-approved brand of food coloring is Chef Master's Liqua-Gel!
STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.