Coffee Glazed Doughnuts with Vanilla Cream
Soft baked doughnuts kissed with coffee glaze and filled with smooth vanilla cream. Totally plant-based, unapologetically delicious, and scandalously easy.
Ingredients
For the doughnuts:
- 1 ½ cups all-purpose flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened almond milk
- ¼ cup coconut oil melted
- 2 tbsp brewed espresso or strong coffee
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- For the vanilla cream filling:
- ½ cup vegan butter softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 –2 tbsp almond milk to adjust consistency
For the coffee glaze:
- ½ cup powdered sugar
- 1 tbsp brewed coffee
- 1 tsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease that doughnut pan like it's going out tonight.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine almond milk, coconut oil, espresso, vinegar, and vanilla.
- Pour wet into dry and stir until smooth. Don’t overmix—this isn’t therapy.
- Fill the pan cavities ¾ full. Bake for 15 minutes or until they pass the poke test.
- Cool them for 10 minutes before removing, or they’ll fall apart like your last situationship.
- Meanwhile, make the vanilla cream by beating butter, sugar, and vanilla until fluffy. Add milk to adjust texture.
- Once cooled, pipe vanilla cream into the doughnuts through the side or bottom.
- For glaze, whisk powdered sugar, brewed coffee, and maple syrup until smooth and moody.
- Dip the tops of doughnuts in the glaze, then let them chill on a rack (like you deserve to).