Gluten-Free Lemon Poppy Seed Donuts

This was my first time ever making donuts and they were AMAZING! These donuts are both gluten-free and dairy free. They have great texture, taste and they maintained their shape and fluffiness after cooling. They have the consistency of a good old fashioned cake donuts. You can easily and quickly whip these yummy donuts up any day of the week!

UPDATE 10/14: I switched up the wet ingredients and started using coconut milk in the batter and glaze, instead of my buttermilk alternative of almond milk and vinegar. I think the coconut milk works much better and still provides great taste and texture.

Gluten-Free Lemon Poppy Seed Donuts

Course Breakfast
Servings 12 donuts


  • 2 ½ cups gluten-free flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup coconut milk
  • 2 eggs
  • ¼ cup vegetable oil
  • zest and juice of 1 large lemon
  • 1 tsp vanilla extract

Lemon Glaze

  • 2 cups powdered sugar
  • 2 tsp poppy seeds
  • ¼ tsp salt
  • 2 tbsp lemon juice
  • milk for thinning couple tablespoons


  • Preheat oven to 350 degrees and grease a donut mold tin.
  • In a large bowl, stir together the first five dry ingredients. Make a well in the center and add in all the wet ingredients. Mix together till just combined. 
  • Fill donut molds with the batter till the top. Bake for 11-13 minutes, or until donuts spring back when touched and a toothpick inserted comes out clean.
  • Insert a knife around the edges of donuts to ease from molds. Let donuts cool completely before dipping the tops into the lemon glaze.
  • Whisk together powdered sugar, poppy seeds, and salt. Add in the lemon juice, oil, and a couple tablespoons of milk. Whisk to combine. If glaze is too thick, add more milk. If too thin, add more powdered. 


Best served same day. Store in an airtight container for up to two days. 
You can also use a mini donut pan. Recipe will make 24 mini donuts. 

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