Coffee Doughnuts with Streusel Topping
Fluffy coffee doughnuts baked to perfection and topped with a sweet, crunchy cinnamon streusel. Vegan, bold, and perfect for your sassy side.
Ingredients
Doughnuts:
- 1 ½ cups all-purpose flour
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup unsweetened almond milk
- ¼ cup strong brewed coffee
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Streusel Topping:
- ¼ cup flour
- 2 tbsp brown sugar
- 1 tbsp coconut oil solid
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease your doughnut pan like you mean it.
- In a bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine almond milk, brewed coffee, oil, vanilla, and vinegar.
- Stir wet mixture into dry ingredients until just combined. Don’t overthink it—save that for your ex.
- Spoon batter into the doughnut pan, filling each about ¾ full.
- For streusel, mix flour, brown sugar, cinnamon, and salt in a bowl.
- Add solid coconut oil and use a fork to create crumbly, sandy texture.
- Sprinkle streusel generously over each doughnut—channel your inner drama queen.
- Bake for 15 minutes, or until golden and firm.
- Cool slightly before removing, or your patience will crumble like the topping.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (% Daily Value Per Serving)
- Iron: 10%
- Calcium: 6%
- Magnesium: 4%
- Folate: 5%
- Vitamin B6: 4%
Extra Notes & Tips to Enhance Flavor
- Want extra texture? Add chopped pecans to the streusel.
- Serve warm with a bold cup of coffee for full effect.
- Drizzle with maple glaze if you’re feeling a little extra (always yes).
- Store leftovers in an airtight container and pretend they’ll last two days.
- Sub in spelt flour for a nuttier twist—if you’re into that kind of thing.