Mocha Glazed Coffee Doughnuts
Fluffy vegan coffee doughnuts draped in mocha glaze—a dreamy combo of espresso, cocoa, and cozy indulgence.
Ingredients
For Doughnuts:
- 1 ¼ cups all-purpose flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup strong brewed coffee
- ¼ cup unsweetened plant milk
- 2 tbsp canola or sunflower oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For Mocha Glaze:
- ½ cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brewed espresso
- ½ tsp vanilla
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease your doughnut pan like your life depends on it.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix coffee, plant milk, oil, vinegar, and vanilla.
- Pour wet mix into dry and stir until combined—don't overdo it, you’re not punishing the batter.
- Spoon batter evenly into doughnut pan and smooth the tops.
- Bake for 12 minutes or until they spring back like a resilient queen.
- Cool in the pan 5 minutes, then transfer to wire rack.
- For glaze, whisk powdered sugar, cocoa, espresso, vanilla, and salt until smooth and decadent.
- Dip cooled doughnuts or drizzle like you’re the star of a baking show.
- Let glaze set—unless you love sticky fingers and regret nothing.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
🌿 Vitamins & Minerals (Per Serving)
- Iron: 5%
- Calcium: 6%
- Magnesium: 4%
- Folate: 4%
- Potassium: 5%
💡 Additional Notes & Tips
- Use dark roast coffee for a bolder mocha kick.
- Want crunch? Add crushed espresso beans on top of the glaze.
- These pair well with gossip, leggings, and not sharing.
- Store in an airtight container for 2 days—if they even last that long.
- Glaze can be doubled for drama. Always double for drama.