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Lemon and Poppy Seed Mini Donuts - Lusciously light, delicately lemony and oh so moreish! 10 minutes to make and 10 minutes to cook these things are dangerous! #vegan #donuts | thecookandhim.com

Lemon and Poppy Seed Mini Donuts

Prep: 10 mins | Cook: 10 mins | Total: 20 mins | Quantity: 24 mini donuts

Ingredients

  • 1/2 tblsp ground flax seeds
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tblsp poppy seeds
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened almond milk
  • 1/4 cup coconut yoghurt
  • 1/2 lemon – squeezed juice and grated zest
  • 1 tblsp oil – I’ve used olive and avocado oil and they both taste great!  If you use coconut you’ll need to melt it before adding

Optional glaze

  • 2-4 tblsp icing sugar
  • 1-2 tsp lemon juice

Instructions

  1. Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and with a little coconut oil or spray oil very lightly grease your mini donut pan (see note)
  2. Put the ground flax seeds into a small bowl or mug and add 1 + 1/2 tblsp cold water and stir to mix together.  Set to one side while you prepare the other ingredients
  3. In a medium bowl add the flour, baking powder, soda, poppy seeds and sugar
  4. In a small bowl or jug mix together the almond milk, yoghurt, lemon zest and juice and the oil.  Give a quick whisk then pour into the dry mixture, folding gently together gently with a rubber spatula
  5. The mixture is quite wet.  Don't worry!
  6. Spoon into a piping bag - no nozzle necessary or into a sandwich bag.  For ease put the piping bag or sandwich bag over a jug or large mug while you scrape in the mixture
  7. Snip the end off the piping bag or corner of a sandwich bag and carefully pipe the mixture into the tin - you want to roughly half fill the cups
  8. Bake for 10 minutes then leave to cool in the tin for 5
  9. Invert the tray and gently tap it over a wire cooling rack so that the donuts fall out.  If they need some persuasion GENTLY use the end of a tsp to loosen the edges before lifting or re-tapping out
  10. Cool completely before glazing - mix 2 tblsp icing sugar with 1 tsp lemon juice, adding more icing sugar if you'd like it a little thicker
  11. Drizzle, spread or spoon the glaze over the donuts
  12. Store in an airtight container (if they last that long!)

Notes

  • I experimented with greasing and not greasing the donut tin - using a non-stick coated tin the donuts eventually popped out when I didn't grease the tin but they needed MUCH more persuasion than with a greased tin!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/lemon-and-poppy-seed-mini-donuts/