Vegan Lemon Poppy Seed Donuts

0 Preheat oven to 400 degrees F. Grease/spray 2 donut pans very well. Set aside.
1 In a large bowl, add the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until well combined.
2 In another bowl, add the milk, sugar, lemon zest, lemon juice, melted coconut oil, vanilla extract, and yogurt. Whisk until well combined. (Make sure your milk is at room temperature so the coconut oil won’t harden.)
3 Add the wet to the dry. Whisk until just combined. Don’t overmix. The batter will be thick.
4 Spoon batter into a large piping bag or ziplock bag with the corner cut off the bottom. Pipe batter into pan filling 3/4 of the way full. I got 12 donuts. Bake for 10-12 minutes or until toothpick comes out clean.
5 Let the donuts cool in the pan for 5 minutes. Then carefully remove donuts onto a wire rack to cool completely.
6 Once donuts are cooled, make the glaze by combining all the ingredients into a bowl. Whisk until a thick glaze forms. It will seem super thick at first and hard to stir, but keep stirring and it will become smooth. Add a tiny bit of almond milk if you need to make it thinner. Don’t make it too thin or else the glaze will just drip right off the donuts. If it is too thin, simply add more powdered sugar.
7 Dip each donut into the glaze and place back on the wire rack with a cookie sheet under it to catch the extra glaze that drips off. Let the glaze set for about 10-15 minutes. Enjoy when fresh!