Donut worry, I have you covered with these zesty lemon poppy seed protein donuts. Glazed with a lip-smacking drizzle of fresh lemon juice and icing sugar they really make the perfect treat or on-the-go snack. These macro and vegan friendly donuts are so delicious, soft, fluffy in the middle and crispy on the outside. You will want to eat them fresh out of the oven. These scrumptious delights are made with VPA® Vanilla Premium Plant Protein.
In a small bowl, combine the plant milk and apple cider vinegar and let sit for 10 minutes to curdle.
In another bowl combine flour, plant protein powder, baking powder, baking soda, salt and poppy seeds. Set aside.
In a large bowl whisk together the remaining ingredients - sugar, coconut yoghurt, vanilla and the lemon juice and zest. Whilst whisking, slowly add curdled milk. Add the dry ingredients to the wet, folding in gently until just combined.
Add evenly to silicon donut molds and bake for 18-20 mins. or until toothpick comes out clean. Leave the donuts on a cooling rack to cool for 10 minutes before flipping them out.
To make lemon glaze: whisk together powdered sugar and lemon juice. Carefully spoon over the warm donuts and let them continue cooling.
