These vegan espresso donuts are a chocolate and coffee lovers dream come true! They're moist and fluffy at the same time, sweetened with raw cacao powder, and topped with a silky smooth espresso chocolate glaze. Baked rather than fried and made with wholesome ingredients for a delicious treat that everyone will enjoy!
Ever since I got my donut pan I've been testing out so many different donut recipes and without a doubt these vegan espresso chocolate donuts are one of my FAVOURITES! I was shocked at how much you can actually taste the espresso in these! And yet they're perfectly sweetened with the cacao powder at the same time. And is there anything better than chocolate AND coffee combined?! Enough said, you guys have to try these!
Tips to Make This Recipe Perfectly
Fill donut molds ¾ of the way full - This ensures that they have enough room to rise and don't lose their shape.
Don't over-mix the batter - Mix just until ingredients are incorporated, it's okay if there are some clumps. The small air bubbles help to keep the donuts light and airy and allow them to rise and puff up when they are baked.
Cool coffee before mixing in - If you are using espresso and water instead of cold brew, ensure your coffee is cooled to at least room temperature before adding it to the rest of your ingredients.
Wait for donuts to cool completely before adding the glaze! As tempting as it is to devour these right away, waiting for the donuts to cool completely. This will allow the glaze to set in a smooth even layer rather than melting into to the donuts.
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📖 Recipe
Vegan Chocolate Espresso Donuts
Ingredients
- 1 c all-purpose flour or 1:1 gluten free flour
- 2 tablespoon raw cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ c coconut sugar
- ⅓ c almond milk
- ⅓ c cold brew* (or espresso and water to reach ⅓c liquid)
- 2 tablespoon coconut oil (melted and cooled)
- ½ teaspoon vanilla extract
Glaze:
- ⅔ c icing sugar
- 1 tablespoon cocoa powder
- 1 tablespoon cold brew (or 1tsp espresso + 2tsp water)
- 1-2 teaspoon almond milk
Instructions
- Preheat oven to 375F and grease a 6 donut pan.
- In a large bowl, whisk together all the dry ingredients.
- In another bowl, stir together wet ingredients until fully combined.
- Add dry ingredients to wet and mix until just combined (do not overmix! The air bubbles keep the donuts light and fluffy.)
- Spoon mixture into a piping bag or large ziploc bag and cut a hole in the corner. Pipe batter into your donut moulds, filling each ¾ of the way full.
- Bake for 10-12 minutes or until toothpick comes out clean. Allow donuts to cool completely before frosting.
- For the glaze: mix together all the ingredients in a shallow bowl until smooth and silky. Dip cooled donuts into the glaze and then place on a cooling rack for about 20 minutes to allow glaze to set. Enjoy!
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