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.
Notes
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.