I’ve shared four doughnuts recipes on this blog.  Jason travels (on average) twice a month for work. Somehow I have always worked on my doughnut recipes when he is gone. Inevitably, late at night in his hotel room, he sees a photo I put up on Instagram and sends me a quick “save me one!” text.  Of course by the time he sees the photo it’s been hours since I’ve made the doughnuts and somehow they have all disappeared. What does he expect? The pan only makes six

Okay, so apparently, when it comes to doughnuts I have no self control. Not even a little. Which is why I stay far away from places like Voodoo Doughnuts and, despite my undying love, have only made them four times for the blog. 


But occasionally there is enough reason to celebrate that indulging in doughnuts is practically a necessity. Like, it’s my birthday week (but we’ve already talked enough about that), or that tomorrow marks the first day of Spring.


The last few weeks here in Portland have been absolutely beautiful. The cherry blossoms are in full bloom, coloring the city in shades of pink. The clouds have (temporarily) vacated the sky allowing for the bright, warming sun to shine through. The tulips are opening, birds are singing, and while I sit on my couch and type this, I hear the sound of kids screaming and laughing from the playground across the street. 

It’s around this time, every year, that I reawaken too. Coming out of the winter blues, the world suddenly looks and feels more vibrant. This winter, especially, I’ve been fighting the doldrums as I adjust to this new life, learn how to care for a baby who cries most of the time, and rebalance my hormones that have been out of whack for a long time. Having one baby in 2012 and another in 2013 definitely takes a toll on the body, mind, and spirit. 


But all that greyness just makes the reawakening brighter. And although I’m prepared for many rainy days ahead (both literally and metaphorically), the first day of spring is one of my favorite days of the year and I’m celebrating with doughnuts.

Orange Poppy Seed to be exact. And just when you thought it couldn’t get any better, I have given you two ways to frost these deliciously moist and citrusy doughnuts: sweet Orange Glaze or rich Chocolate Ganache

Orange Poppy Seed Doughnuts
Prep time
Cook time
Total time
makes 12 doughnuts
Makes: 12 doughnuts
  • Orange Poppy Seed Doughnuts
  • ½ cup granulated sugar
  • ½ cup vegan sour cream (I used Tofutti)
  • ¼ cup canola oil
  • ¼ cup fresh orange juice
  • ¼ cup nondairy milk
  • 1 tbsp orange zest
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp poppy seeds

  • Orange Glaze
  • 1½ cups powdered sugar
  • 2-3 tbsp orange juice

  • Chocolate Ganache
  • ¼ cup full fat coconut milk
  • ½ cup chocolate chips
  1. Preheat the oven to 350F. Lightly spray a doughnut pan and set aside.
  2. Combine sugar, vegan sour cream, canola oil, orange juice, milk, and zest in a small bowl. In a larger bowl stir together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry and mix until just combined.
  3. With a piping bag (or spoon) fill doughnut cavities ⅔ full. Bake 13-15 minutes, until lightly golden and doughnut springs back when gently touched.
  4. Allow doughnuts to cool ten minutes before removing from the pan. Transfer to a wire cooling rack to cool completely.
  5. Meanwhile make the toppings. To make the orange glaze combine powdered sugar and orange juice with a whisk until desired consistency; it should be thick, but not clumpy.
  6. To make the chocolate ganache, heat coconut milk over medium-high heat until milk reaches a scald (just before boil). Pour over chocolate chips. Cover for 3 minutes then gently stir together until evenly mixed.
  7. Dip the top half of each doughnut in the orange glaze or chocolate ganache and let sit for 30 minutes until glaze has set up completely.

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Double Chocolate Pistachio Doughnuts

Double Chocolate Pistachio Doughnuts

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Baked Pumpkin Maple Donuts

Baked Pumpkin Maple Donuts