Listen, if coffee and hazelnuts had a love child, it would 100% be these vegan doughnuts—with drama, elegance, and zero dairy. They’re bold, rich, nutty, and honestly more put-together than most of us on a Monday morning. These coffee-kissed cuties pack roasted hazelnut flavor into every bite, making your basic breakfast cry in the corner. They’re not just baked—they’re baked with purpose. Pair them with your favorite plant-based latte and that look of superiority only a woman with homemade doughnuts can wear. You’ll eat two, pretend it’s one, and call it balance. Now let’s bake something fabulous.
Coffee and Hazelnut Doughnuts
Soft, baked vegan doughnuts infused with rich coffee and toasted hazelnuts—finished with a subtle crunch and a whole lot of attitude.
Ingredients
For the Doughnuts:
- 1 ¼ cups all-purpose flour
- ¼ cup brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup brewed strong coffee cooled
- ¼ cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¼ cup finely chopped toasted hazelnuts
For the Topping (Optional but fabulous):
- 2 tbsp chopped hazelnuts
- 1 tbsp maple syrup
- ¼ tsp espresso powder
Instructions
- Preheat oven to 350°F (175°C), grease that doughnut pan like your life depends on it.
- In a bowl, whisk together flour, sugar, baking powder, soda, cinnamon, and salt—pretend you’re hosting a cooking show.
- In another bowl, mix coffee, almond milk, oil, vanilla, and vinegar—aka the wet team.
- Combine the wet and dry ingredients just until you stop judging yourself.
- Fold in the chopped hazelnuts. No overmixing. We’re not making bricks.
- Spoon batter into the doughnut pan about ¾ full.
- Bake for 12 minutes or until golden and a toothpick comes out clean (not doughy lies).
- While they cool, mix topping ingredients in a saucepan until glossy and fabulous.
- Once doughnuts cool slightly, drizzle with the hazelnut-maple topping.
- Devour like no one’s watching—because they aren’t. They’re too busy asking for the recipe.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 255
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 9%
- Calcium: 6%
- Magnesium: 7%
- Folate: 5%
- Vitamin E: 4%
💡 Additional Tips
- Toast your hazelnuts for extra flavor—burnt nuts are not a vibe.
- Add espresso powder to the batter if you want the doughnuts to sass back.
- Store in an airtight container for up to two days—if they last that long.
- Want a crunchier topping? Toss chopped hazelnuts with a touch of coconut sugar.
- These pair best with a messy bun, fuzzy robe, and no meetings before noon.
