Description
These baked donuts have a bright citrus flavor and color thanks to blood oranges. Vegan or gluten-free options are included. Can also use regular oranges in place of blood oranges.
Ingredients
Scale
Orange Poppy Seed Donuts (gluten-free version below)
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup almond milk or other milk of choice
- 1/3 cup vegetable oil or melted coconut oil
, plus extra for greasing pan
- 1/3 cup maple syrup, honey, or other sweetener of choice
- 1/4 cup orange juice (from blood oranges or regular oranges)
- 1/2 teaspoon vinegar or lemon juice
- zest of 2 medium oranges
- 1 tablespoon poppy seeds
- 1/2 tablespoon pure vanilla extract
, plus extra for greasing pan
Gluten-Free Orange Poppy Seed Donuts:
- 1 1/3 cup gluten-free all-purpose flour
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil or other oil of choice, plus extra for greasing pan
- 1/3 cup maple syrup, honey, or other sweetener of choice
- 1/4 cup orange juice (from blood oranges or regular oranges)
- 1/4 cup milk of choice
- 1/2 teaspoon vinegar
- zest from 2 medium oranges
- 1 tablespoon poppy seeds
- 1/2 tablespoon pure vanilla
extract
Naturally Sweetened Orange Glaze: (powdered sugar version below)
- 4 oz. vegan cream cheese (can also use regular cream cheese, if not vegan/dairy-free)
- 2–3 tablespoons maple syrup or honey
- juice of 1–2 blood oranges/regular oranges
- zest of 1/2–1 whole orange, optional**
Powdered Sugar Glaze:
- 1 cup powdered sugar
- 3–4 tablespoons blood orange/regular orange juice
- zest of 1/2–1 whole orange, optional**
- 1/2 teaspoon vanilla, optional
Instructions
Donut Batter:
- Preheat oven to 350F. Lightly grease 2 donut pans
with coconut oil or non-stick spray and set aside.
- Combine the flour(s), baking powder, and salt. Stir in milk, oil, sweetener, juice, vinegar, zest, poppy seeds, and vanilla, mixing until smooth.
- Spoon or *pipe batter three quarters full, leaving the center post clear. Place pans onto the middle rack of your preheated oven. Bake 8-10 minutes, or until donuts are lightly browned and spring back when touched. Let cool in the pan slightly before inverting to cool thoroughly on a wire rack.
with coconut oil or non-stick spray and set aside.Naturally Sweetened Orange Glaze:
- Place cream cheese, sweetener, juice from one orange, and zest of 1/2 orange into a small mixing bowl and beat with a hand mixer until creamy. Add extra juice, if needed, to get the right consistency. Add extra sweetener or zest, to taste. The zest makes the glaze a little lumpy, so if you want a perfectly smooth glaze then you can omit the zest. It just won’t taste as orange-y.
- If glaze is too runny, blend in an extra 1-2 spoonfuls of cream cheese. If glaze is too stiff, add additional juice until you get the right consistency. This is enough to glaze the tops of the doughnuts. If you wish to glaze the whole donut, you may want to double the glaze recipe.
- Dip the tops of the donuts in the glaze and decorate with poppyseeds, sprinkles, etc. Store leftovers in an airtight container in a cool room for 1-2 days.
Powdered Sugar Glaze:
- Combine powdered sugar, 3 tablespoons orange juice, zest and vanilla (if using) in a small bowl, whisking until smooth. Add additional juice, if needed, to get the right consistency.
- Dip the tops of the donuts in the glaze and decorate with poppyseeds, sprinkles, etc. Store leftovers in an airtight container in a cool room for 1-2 days.
Notes
*I scoop my batter into a large quart or gallon sized plastic baggie and snip about 1/2 inch at one corner to pipe the batter into each cup. Makes clean-up a breeze!
**Adding zest to the glaze adds more flavor, but it also adds little specks; it won’t be smooth like in the photos.
- Cook Time: 10 mins
- Category: dessert, vegan, gluten-free