Coffee Doughnuts with Chocolate Ganache
Decadent vegan coffee doughnuts topped with smooth chocolate ganache—perfect for brunch, bad days, or any excuse you can think of.
Ingredients
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 coffee
- ¼ cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Chocolate Ganache:
- ½ cup vegan dark chocolate chips
- 3 tbsp canned coconut milk
- 1 tsp espresso powder optional, but you're not basic, so add it
Instructions
- Preheat oven to 350°F (175°C) and grease your doughnut pan like it wronged you.
- In a large bowl, whisk flour, brown sugar, baking powder, soda, cinnamon, and salt.
- Mix coffee, almond milk, oil, vanilla, and vinegar in another bowl.
- Combine wet and dry ingredients gently—no over-mixing unless you like rubbery mistakes.
- Spoon batter into the pan, filling each mold ¾ full.
- Bake for 12 minutes, then cool completely on a rack (don’t be impatient).
- Heat chocolate chips and coconut milk in a saucepan over low, stirring until smooth and glossy.
- Add espresso powder if you like drama in your frosting.
- Dip each doughnut top into the ganache, twirl for flair.
- Let them set or eat immediately—zero judgment.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 11%
- Calcium: 5%
- Magnesium: 6%
- Folate: 4%
- Vitamin B6: 3%
Additional Tips
- Use espresso powder in the ganache for double the buzz and double the sass.
- Sprinkle sea salt on top for a salty-sweet combo that slaps.
- Store leftovers in an airtight container for up to two days—but let’s be honest, there won’t be leftovers.
- Want to be fancy? Add crushed hazelnuts on top.
- Pair with a cold brew and a canceled meeting.