Some days it just has to be a real treat. I’m totally for fresh fruits and veggies and all the  healthy things…but once a week or so I allow myself a treat like a fluffy, sweet cake. In this case a donut. My hubby and my son love cake too. I just recently discovered that poppyseeds are a delicious ingredient in cakes and the combination with lemon is a classic. These donuts are so scrumptious.

INGREDIENTS
1 cup all-purpose flour
2 and 1/2 tbsp poppy seeds
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup granulated raw cane sugar 1 1/2 tsp lemon zest
1/2 cup non-dairy milk
1 flax egg (mix 1 tbsp of ground flaxseeds and 2 1/2 tbsp of water, let sit)
1/4 tsp vanilla extract
1/4 cup vegan margarine, melted
1 tsp lemon juice
2 and 1/2 tbsp poppy seeds

1 1/4 cup icing sugar
1 tbsp non-dairy milk
1/4 tsp salt
1 tbsp lemon juice
(additional poppyseed and lemon zest)

METHOD
Preheat oven to 350 degrees (F). Generously grease a doughnut pan, set aside.
In a bowl whisk together flour, baking powder, salt and poppyseeds.
In a large bowl combine the granulated sugar and lemon zest until it is evenly distributed. Add in the melted butter and beat until combined. Add in the flax egg and vanilla extract, beat well. Stir in milk.
Add in the dry ingredients and gently fold the mixture together using a rubber spatula, until mixture is evenly combined.
Spoon the thick batter into the molds of the prepared pan, bake for 10-11 minutes, or until lightly golden on the tops.
Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling wrack to cool completely.
Mix the remaining ingredients until it becomes a thick creamy glaze, adjust sugar or lemon juice if needed. Dip each donut into the glace and sprinkle with lemon zest and poppyseed. Wait for at least 15 minutes and let the glaze harden – if you can wait – before serving.