Vegan Chocolate Espresso Donuts
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!
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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!
Notes
*If using espresso and water, make sure it is cooled before adding to the rest of the ingredients
*Can use any nut milk
Tried this recipe?Let us know how it was!