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Coffee Doughnuts with Cinnamon Cream

moka coffee pot
Soft vegan coffee doughnuts, generously filled with velvety cinnamon cream—baked, not fried, because your oven wants to feel useful today.
Print Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 8 servings
Calories 270 kcal

Ingredients
  

For the Doughnuts:

  • 1¼ cups all-purpose flour
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup brewed coffee cooled
  • ¼ cup non-dairy milk oat, soy, almond, etc.
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

For the Cinnamon Cream Filling:

  • ½ cup coconut cream chilled overnight
  • 1 tbsp maple syrup or powdered sugar
  • ½ tsp cinnamon
  • ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease your doughnut pan like it’s the main event.
  • In a mixing bowl, whisk flour, sugar, baking powder, soda, cinnamon, and salt. Try not to inhale the spice.
  • In another bowl, stir coffee, plant milk, oil, vanilla, and vinegar until combined. It should smell like ambition.
  • Pour the wet mix into the dry mix. Stir just until it looks like cake batter with dreams.
  • Fill the doughnut pan ¾ of the way. Bake for 14–15 minutes, or until golden and slightly springy.
  • Remove from oven. Cool in the pan for 5 minutes, then transfer to a rack. Breathe in that aroma.
  • For the cream, whip chilled coconut cream with syrup, cinnamon, and vanilla until fluffy like gossip at brunch.
  • Pipe or spoon the cinnamon cream into cooled doughnuts. Don’t rush—you earned this.
  • Optional: sprinkle extra cinnamon on top because drama belongs in the details.
  • Serve immediately or chill for 30 minutes if you like firm cream and firm boundaries.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 270
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 39g
  • Fiber: 1.5g
  • Protein: 3g

🌿 Vitamins & Minerals (Per Serving)

  • Iron: 6%
  • Calcium: 5%
  • Magnesium: 4%
  • Vitamin B6: 3%
  • Potassium: 5%

💡 Tips & Notes

  • Use canned coconut cream, not coconut milk—unless you enjoy crying over flat frosting.
  • Let the doughnuts cool fully before adding cream, unless you want a sad, melting mess.
  • Add a pinch of nutmeg to the batter for extra warmth and complexity—like your love life.
  • These store well in the fridge for 24 hours… if they survive that long.
  • Pair with more coffee or a cozy blanket and call it emotional support dessert.