Coffee Doughnuts with Espresso Glaze
These vegan coffee doughnuts come light, fluffy, and full of bold flavor—topped with a rich espresso glaze that absolutely means business.
Ingredients
For the Doughnuts:
- 1¼ 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 cooled
- ¼ cup almond milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the Espresso Glaze:
- ½ cup powdered sugar
- 1 tbsp brewed espresso
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease your doughnut pan like you mean it.
- Whisk flour, sugar, baking powder, soda, cinnamon, and salt in a bowl like you're mixing drama.
- In a separate bowl, stir coffee, almond milk, oil, vanilla, and vinegar with the elegance of a late-night snack run.
- Combine wet and dry ingredients, mixing just enough—not everything needs overthinking.
- Spoon batter into pan, level it like your eyebrows.
- Bake 12 minutes, until golden and puffy with confidence.
- Cool the doughnuts while you multitask your life into the espresso glaze.
- For glaze, whisk powdered sugar, espresso, vanilla, and salt until smooth and glossy like your ex’s excuses.
- Dip doughnuts or drizzle—however your soul guides you.
- Let set briefly unless you’re impatient (same), then devour with pride.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 255
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 5%
- Magnesium: 3%
- Potassium: 4%
- Folate: 3%
💡 Additional Notes & Tips
- Let your espresso cool before glazing unless you're into chaos.
- Add a touch of maple syrup for a richer glaze.
- Sprinkle crushed coffee beans if you’re feeling fancy and fearless.
- Best enjoyed fresh—but hey, they freeze well if you’re saving joy for later.
- Pair with a strong coffee or a sassier latte for full espresso drama.