Baked Gluten-Free Lemon Poppy Seed Doughnuts (Vegan, Allergy-Free)
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!
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 6 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Lemon Poppy Seed Doughnuts:
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
- 4 Tsp Poppy Seeds
- 1 TB Fresh Lemon Juice
- 2 Tsp Fresh Lemon Zest (about one medium lemon zested)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 6 TB Unsweetened Non-Dairy Milk
Simple Glaze:
- 1 Cup Powdered Erythritol (or preferred powdered sweetener)
- 6 Tsp Fresh Lemon Juice
Additional Toppings:
- Poppy Seeds
- Fresh Lemon Zest
Instructions
- Preheat the oven to 375ยฐF.
- In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
- 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.
- 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.
- To make the glaze, mix together the powdered sweetener and lemon juice in a large bowl until you achieve a dripping mixture.
- 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.
- Serve chilled or store in an airtight container in the fridge or at room temperature for up to 3-4 days.
Nutrition
- Serving Size: 1