Charcuterie Board with Mocha-Glazed Donuts
These mocha-glazed vegan donuts deliver bold flavor with a soft crumb and rich, coffee-chocolate glaze that owns the charcuterie spotlight.
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- ½ cup almond milk or other plant milk
- ¼ cup coconut sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the Mocha Glaze:
- ½ cup powdered sugar
- 1 tbsp brewed espresso or strong coffee
- 1 tbsp cocoa powder
- ½ tsp vanilla extract
- 1 tsp almond milk if needed to thin
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan like it’s your skincare step zero.
- In a large bowl, whisk together flour, cocoa, espresso powder, baking powder, baking soda, and salt.
- In a separate bowl, combine almond milk, vinegar, coconut oil, sugar, and vanilla.
- Pour wet ingredients into dry and stir until just combined. Don't overmix unless you like dense, moody donuts.
- Pipe or spoon the batter into the donut pan. Bake for 12 minutes.
- Cool donuts on a rack while you plot revenge on your ex or your WiFi.
- Mix powdered sugar, cocoa, espresso, vanilla, and optional almond milk until smooth and glossy.
- Dip each cooled donut into the mocha glaze. Let it set before arranging them beautifully—or just eat one immediately.
Notes
Nutritional Values (Per Donut)
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Donut)
- Iron: 5%
- Calcium: 3%
- Magnesium: 4%
- Potassium: 3%
- Zinc: 2%
Additional Notes / Tips
- Want extra drama? Top them with crushed espresso beans or a chocolate drizzle.
- Don’t skip the vinegar—it helps with fluff and sass.
- Store leftovers in an airtight container (but who are we kidding?).
- Serve with fruits, nuts, or smugness on your charcuterie board.