Coffee and Almond Doughnuts
Fluffy vegan coffee doughnuts coated in a silky mocha glaze. Perfect for morning motivation or midnight snacking. Fancy without the effort.
Ingredients
Doughnuts:
- 1 ¼ cups all-purpose flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup brewed coffee strong and sassy
- ¼ cup plant milk oat or almond
- 2 tbsp neutral oil like sunflower or canola
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Mocha Glaze:
- ½ cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brewed espresso or strong coffee
- ½ tsp vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease your doughnut pan like it’s wearing mascara in July.
- In a large bowl, whisk flour, sugar, baking powder, soda, cinnamon, and salt.
- In another bowl, mix coffee, plant milk, oil, vinegar, and vanilla.
- Pour wet ingredients into dry. Stir until just combined. Don’t overmix—we’re not baking tension.
- Spoon batter into doughnut pan. Bake 12 minutes or until tops bounce back when poked gently.
- Let cool in pan for 5 minutes. Transfer to rack to finish cooling.
- For glaze, whisk powdered sugar, cocoa, coffee, vanilla, and salt until silky.
- Dip cooled doughnuts into glaze or drizzle like you mean it.
- Let glaze set, or eat immediately if patience isn’t your thing.
- Pair with iced coffee, good gossip, and zero regrets.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 5%
- Magnesium: 4%
- Folate: 5%
- Potassium: 4%
💡 Additional Notes & Tips
- Swap cocoa for dark chocolate powder if you’re feeling fancy.
- Add chopped nuts for crunch and validation.
- Let the glaze cool slightly before dipping—unless you love lava hands.
- These freeze surprisingly well. Not that leftovers exist here.
- They pair beautifully with Monday denial and yoga pants.