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Coffee and Hazelnut Doughnuts

moka coffee pot
Soft, baked vegan doughnuts infused with rich coffee and toasted hazelnuts—finished with a subtle crunch and a whole lot of attitude.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 servings
Calories 255 kcal

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.