When the flavor of a tart and moist lemon poppy seed baked good collides with that of a cake donut, a circular miracle happens. I bring you lemon poppy seed cake donuts. These donuts are grain-free, dairy-free, refined sugar-free, nut-free, and baked (I know what you’re thinking, ‘what aren’t they free of’?) Well, they are not free of flavor. Find this delicious recipe below:
Someone commented on my photo proclaiming, “that is one fake donut too many”. Well, if by fake they mean it isn’t deep fried in unhealthy oils, filled with digestion disrupting wheat and dairy and covered in all things sugar? Then, yes, these donuts are super fake. By the way, donut/doughnut… potato/po-tah-to? I really don’t know which is the preferred or correct spelling, but frankly I don’t care what they’re called, I mean…just look at them.
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- juice of 2 lemons
- about 1 tbsp worth of grated lemon zest
- 3 tbsp poppy seeds
- 1/2 tsp cinnamon
- 2 1/2 tbsp honey or maple syrup
- 1/4 tsp sea salt
- 2 tbsp melted coconut oil
- 2 eggs (preferably organic/cage free) (you could probably use a flax egg for this, I simply haven’t tried)
- shaved unsweetened coconut
- 1/4 cup coconut cream
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- small portion of raw peeled beet (I used probably a 1/4 of a small beet)
- 1/4 cup raspberries
Preheat oven to 350 degrees F. Combine dry ingredients in one bowl (coconut flour, baking soda, cinnamon, sea salt, poppy seeds). Next, combine wet ingredients in another bowl (eggs at room temp., honey, coconut oil), hold off on the lemon and lemon zest. Combine wet and dry ingredients, you will have a pretty thick mixture. Now, add in the lemon juice and lemon zest; you want this batter to smell very lemony, if it doesn’t-add a bit more zest. Finally, add this mixture to a coconut oil greased donut pan. Try to evenly distribute and smooth out the mixture in each donut mold, Put the donuts into the oven for 20 minutes.
Meanwhile get started on the glaze. In a small sauce pan, meld together coconut oil and maple syrup on low heat. In a high speed blender, blend together chilled coconut cream, raspberries, and raw beet.
Next, remove the pan from heat and add in the raspberry, coconut cream, and beet mixture, stir to combine and set aside.
Remove the donuts from the oven. Carefully remove each donut and place on a plate to put into the refrigerator or freezer for about 10 minutes. Spread out some parchment paper to avoid mess, and carefully dunk your donuts into the glaze then put back onto plate and sprinkle with coconut.
Add back to the refrigerator for about 20 minutes before eating to give the glaze time to harden. Keep in the refrigerator for about a week. Enjoy!