Mocha Coffee Doughnuts
Soft, fluffy mocha coffee doughnuts baked to perfection and dipped in a dreamy glaze. They're plant-based, caffeinated, and fully fabulous.
Ingredients
For the doughnuts:
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- ½ cup brown sugar
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup almond milk unsweetened
- ¼ cup melted coconut oil
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
For the mocha glaze:
- ½ cup powdered sugar
- 1 tbsp strong brewed coffee or espresso
- 1 tbsp cocoa powder
- 1 tsp almond milk optional, for consistency
Instructions
- Preheat your oven to 375°F (190°C). Grease the doughnut pan like your life depends on it.
- In a bowl, whisk together flour, cocoa, sugar, espresso, baking powder, and salt.
- In a separate bowl, combine almond milk, oil, applesauce, and vanilla.
- Mix wet and dry ingredients until smooth. Batter should look like cake, not soup.
- Fill each doughnut mold ¾ full. Bake for 12 minutes, or until they spring back when touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, coffee, cocoa, and almond milk in a saucepan over low heat until silky.
- Dip the tops of each doughnut into the glaze. Let them set on the rack.
- Try not to eat all of them while pretending to “just taste test.”
- Store extras in an airtight container… assuming they survive that long.
Notes
Nutritional Values (per serving)
- Calories: 215
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (%DV per serving)
- Iron: 9%
- Calcium: 5%
- Magnesium: 6%
- Folate: 4%
- Vitamin B6: 4%
Extra Tips to Boost Flavor
- Swap espresso powder for real brewed espresso in the batter for more drama.
- Add a pinch of cinnamon or cayenne if you’re feeling spicy.
- Want crunch? Sprinkle chopped nuts on top of the glaze.
- Store them in the fridge and warm them for 10 seconds—pure magic.
- Serve with iced oat milk latte and an attitude.