Hello dear bakers! Let’s make these Vegan Coffee Donuts today! Also, I have included a video on exactly how to make these super easy vegan donuts!
These Vegan Coffee Donuts are exactly what my dreams are made of. They involve coffee, chocolate, and caramelized nuts. Plus, they are super easy to make! And vegan!
You know my obsession with vegan desserts is real! I’ve been making vegan desserts and vegan treats for a while now, and they are some of my favorite things to bake!
These Vegan Coffee Donuts are so fluffy, easy to make, and they feature a delicious coffee glaze!
My favorite part was of course the caramelized nuts on top, which I could have eaten just plain by the handfuls! Make extra just in case!
And the best part is, you can use any nuts you enjoy! From macadamias, hazelnuts, cashews, almonds, to peanuts, or Brazil nuts.
These are the donut pans I used to make these Vegan Coffee Donuts.
Here are some more Vegan Desserts you may enjoy:
- Vegan Peanut Butter Madeleines
- Vegan Brownie
- Vegan Caramel Bliss Balls
- Vegan Peanut Butter Banana Donuts
- Vegan White Chocolate Macadamia Cookies
- Vegan Almond Butter Oat Bars
- Vegan Lemon Blueberry Madeleines
- Cinnamon Sugar Vegan Donuts (by Nora Cooks)
If you would like to make some substitutions in these donuts, you can use coconut sugar instead of regular sugar.
You could also use any oil you enjoy, I’ve used avocado oil.
Instead of 1/4 cup of brewed coffee for the batter, you can use 1/4 cup of hot water and 1 teaspoon of instant espresso powder.
And you can also use gluten-free flour instead of all-purpose flour.
For the coffee glaze, you can dissolve 1/4 teaspoon of espresso powder in 5 tablespoons of hot water, then let it cool down, and add it to the glaze.
These vegan donuts are just the treat that’s missing from your breakfast table!
Have a fabulous day! Thank you for being here. If you make my recipes please tag me on instagram and leave a comment below. Thanks!
Vegan Coffee Donuts
I used hazelnuts and macadamias
or any other non-dairy milk
or any other vegetable neutral oil
or apple cider vinegar
- 2 1/2
fine sea salt
- Place brown sugar and coffee (or watein a small saucepan, over medium heat. Bring mixture to a boil and reduce heat.
- Once sugar melts, let the mixture gently simmer for about 1 minute, until it gets thick.
- Add nuts. Stir to combine.
- Remove from the heat and pour nuts over a piece of parchment paper or silicon mat, spread them out to let them cool. About 5 minutes after, gently break them down with your hands.
Pre-heat oven at 350 F. Grease donut pans. I made regular size donuts, about 3 inches each, and this recipe yielded 16 donuts. The amount of donuts you will obtain will depend on the size of the pan you are using.
- Mix almond milk, coffee, avocado oil, lemon juice, and vanilla together in a bowl.
- Add cane sugar, whisk to combine.
- Sift flour, cocoa powder, salt, and baking soda. Add to the wet ingredients mixture.
- Whisk until smooth.
- Put mixture in a piping bag, cut a hole at the end, pipe in greased donut trays.
Bake in the pre-heated oven for 10-12 minutes.
- Donuts are ready when they are puffed up. Touch the top of a donut gently with your finger. If it springs back, means it’s ready, if your finger sinks right in, you have to bake for a couple more minutes.
- Remove from the oven and let donuts cool down.
- Sift powdered sugar in a bowl.
- Add maple syrup and coffee.
- Whisk to combine.
- Dunk each donut in the glaze, then top with caramelized nuts.
- Let donuts sit for 10-20 minutes for the glaze to set.
- Donuts will last for a couple days, in the fridge, covered.
Sugar: you can use coconut sugar instead of regular cane sugar, or brown sugar.
Avocado oil: you can use any oil of your choice, canola oil, or grapeseed. I used avocado oil.
Nuts: feel free to replace any nuts you want.
Brewed coffee: you can replace the brewed coffee with hot water and instant espresso powder. You will need about 3/4 cup of brewed coffee for the whole recipe (nuts, donut batter, and glaze), so dissolve 2 teaspoons of instant espresso powder in 3/4 cup of hot water to use for the whole recipe. The more instant espresso powder you use, the stronger the coffee flavor will be.