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Lavender-Infused Lemon Poppyseed Donuts

If you have never had the flavor combination of lemon and lavender, you need to try it asap! It is so refreshing and bright and feels a little fancy, like you can imagine yourself in lavender fields in the South of France! I infused coconut milk with lavender to add a twist to lemon poppyseed donuts, and I love the result. I brought these donuts on a picnic and they were a perfect complement to a beautiful summer day!

I have tried baking with lavender before, and have learned that there is a fine balance between using enough lavender so that the taste comes through, but not using too much so that your baked goods invoke soap. If you are worried about the flavor being too strong, I recommend erring on the side of adding less, rather than more, lavender - at the very least, you will make delicious lemon poppyseed donuts! But if you do add a bit more, then you will have the great pairing of lemon and lavender.

I used oat flour for these, which I made by blending oats. If you have a gluten allergy, be sure to use certified gluten-free oats. These are also nut-free (omit the almond extract) and vegan! You can use any type of milk to make this; I just used coconut milk because that is what I had on hand.



Makes 12-15 donuts

2 flax eggs (2 tbsp flax meal mixed with 5-6 tbsp water, set in fridge to thicken)

¾ cup unsweetened applesauce

¼ cup fresh squeezed lemon juice

2 tbsp lemon zest (plus a bit extra to sprinkle on top)

½ cup milk of choice

1-2 tbsp culinary dried lavender

½ cup maple syrup

1 tsp vanilla extract

½ tsp almond extract (omit if nut-free)

1 tbsp poppy seeds

1 tbsp baking powder

1 ½ cup oat flour

½ cup oats


1. Preheat oven to 375 F and lightly oil a donut pan.

2. Prepare flax eggs and set aside in the fridge to thicken.

3. Add coconut milk to a pot on the stove, stir in the lavender and heat until boiling.

4. Simmer on low heat for about 5 minutes. Remove from heat and strain milk to remove the lavender flowers.

5. Add the applesauce, lemon juice, lemon zest, infused coconut milk, vanilla extract, almond extract, and maple syrup to a large bowl. Add the flax eggs once they are set and whisk to combine.

6. Add in the flour, oats, and poppy seeds and mix well with a large spoon.

7. Add the baking powder as the last ingredient. The batter should be fairly thick and fluffy.

8. Spoon batter into donut pans. Sprinkle extra lemon zest on top.

9. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

10. Let cool, and enjoy!


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