Baked Gluten-Free Lemon Poppy Seed Doughnuts (Vegan, Allergy-Free)

half eaten gluten-free vegan lemon poppy seed doughnut with glaze

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5 from 12 reviews

Sweet and zesty, these easy Baked Gluten-Free Lemon Poppy Seed Doughnuts are vegan, allergy-free, and topped with a simple sugar-free glaze! A quick spring or summer citrus recipe for breakfast, brunch, or dessert! One bowl and 12 minutes to baked donut perfection!



Lemon Poppy Seed Doughnuts:

Simple Glaze:

Additional Toppings:


  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
  3. Grease a non-stick 6-cavity donut pan and spoon out the doughnut batter evenly among the six cavities (you'll have a bit left over), smooth out the tops.
  4. Bake the doughnuts in the oven for 12 minutes, remove from the oven, and gently remove the doughnuts from the pan to allow them to cool on a wire rack.
  5. To make the glaze, mix together the powdered sweetener and lemon juice in a large bowl until you achieve a dripping mixture.
  6. Dunk the tops of the cooled doughnuts in the glaze and place them bake on a wire rack before sprinkling on additional poppy seeds and lemon zest.
  7. Serve chilled or store in an airtight container in the fridge or at room temperature for up to 3-4 days.