Lemon Poppyseed Vegan Donuts

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lemon poppyseed vegan donuts. gluten free, refined sugar free, dairy free, egg free. from

I’m currently hooked on anything lemon-poppyseed flavoured. You may have noticed, I’m not always very creative when it comes to flavourings…usually I just stick with chocolate. So I guess that’s why I’m so excited to branch out and make other flavoured sweets (dare I say I’m sick of chocolate? :O shock horror!) like these lemon poppyseed vegan donuts.

lemon poppyseed vegan donuts. gluten free, refined sugar free, dairy free, egg free. from

It actually took me a few batches of these vegan donuts to get these just right. At first I had this brilliant idea to sneak a veggie in them! Those donuts turned out delicious, but way too moist, and they stuck to the pan…disaster 🙁

So began round 2 – without a hidden vegetable – but those donuts turned out too dry. Delicious, but dry.

This batch of donuts resulted from my 3rd attempt of lemon poppyseed donuts. I was disappointed that my hidden veg donut idea didn’t work this time round (but I’m keeping those details a secret because I’m sure I can make it work in another recipe later) – but these donuts turned out not too moist and not too dry <3

Oh and I felt the need to give this little disclaimer – these donuts don’t really have the same texture as “normal” donuts – they aren’t as soft, and they are a bit dense and crumbly (more like a cookie, I guess!). For this reason, I highly HIGHLY recommend you top them with some sort of icing/frosting. I’ve included directions for the icing I made (below) but you may also be interested in this cashew icing (leave out the cinnamon and replace some of the water with lemon juice).

Lemon Poppyseed Donuts

Crispy vegan donuts with lemon & poppyseed. Gluten free, refined sugar free, oil free, dairy free & egg free.
Serves: 6 donuts
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1/2 cups rolled oats
  • 2 tbs stevia
  • 1/2 tsp bicarb soda (baking soda)
  • 2 tbs cashew butter or tahini
  • 2 tbs lemon juice
  • 1/3 cup water
  • 1 tbs poppyseeds


  • Preheat the oven to 180C/350F and lightly grease a donut pan.
  • In a high speed blender blend the oats, stevia and bicarb soda until fine.
  • Add the cashew butter, lemon juice and water and blend on low speed until fully incorporated.
  • Add the poppyseeds and blend for a few seconds, until they are just mixed through the batter.
  • Scoop the batter into the donut pan evenly and smooth the tops of the donuts with your fingers.
  • Bake for 20 minutes.
  • Remove from the tray immediately and let cool before icing.


You can make an icing by using coconut cream (the thick cream that settles on the top of the can when left in the fridge overnight) mixed with some lemon juice and stevia, to taste.

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Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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