Description
Soft and cakey vegan donuts infused with rich espresso flavor and topped with your favorite glaze. These baked treats are the perfect plant-based indulgence for coffee lovers, ready in under 30 minutes.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and lightly grease a donut pan.
- In a bowl, whisk together flour, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, combine almond milk, vinegar, brown sugar, coconut oil, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour or pipe the batter into the donut pan, filling each mold 3/4 full.
- Bake for 12–14 minutes or until donuts spring back lightly when touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dip in glaze or sprinkle with toppings of choice once slightly warm.
Notes
- Use a piping bag for clean, easy filling of donut molds.
- Let donuts cool slightly before glazing for better adhesion.
- Store in an airtight container at room temperature for up to 3 days.