Iced Coffee Doughnuts
A breezy batch of baked vegan coffee doughnuts topped with a cool vanilla glaze—perfect for your “I don’t do mornings” mood.
Ingredients
For the Doughnuts:
- 1 ¼ cups all-purpose flour
- ¼ cup brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup cold brewed coffee
- ¼ cup almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the Iced Glaze:
- ½ cup powdered sugar
- 1 tbsp brewed coffee
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease the doughnut pan like you mean it.
- In a bowl, whisk flour, sugar, soda, powder, cinnamon, and salt. Set aside like it’s your ex.
- In another bowl, combine coffee, milk, oil, vanilla, and vinegar. Stir like you’re spilling tea.
- Mix wet and dry until smooth. Don’t overmix—we’re not making rubber bands.
- Spoon the batter into the pan, about ¾ full. Be generous, you’re worth it.
- Bake for 12 minutes, or until golden and springy.
- Cool for 5 minutes in the pan, then transfer to a rack.
- For the glaze, whisk sugar, coffee, vanilla, and salt until smooth and sassy.
- Dip cooled doughnuts face-first into the glaze like they just got back from vacation.
- Let glaze set—or don’t. Live your life.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 3g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 8%
- Calcium: 5%
- Magnesium: 6%
- Vitamin E: 4%
- Folate: 5%
💡 Additional Tips
- Want it sweeter? Add a second glaze layer—no one’s judging.
- Sprinkle chopped nuts or chocolate shavings for crunch.
- Refrigerate leftovers (ha, if they exist) in an airtight container.
- Sub oat milk for almond if you’re that girl.
- Pairs perfectly with a cold brew and an eye roll.