WWW.FREI-STYLE.COMVegan donuts with coffee glaze
Ingredients
Donuts
- 100 gr (3/4 cup) wheat flour
- 100 gr (3/4 cup) spelt flour
- 150 ml (3/4 cup) plant-based milk + 1 Tbsp apple cider vinegar
- 75 gr (1/3 cup) sugar (e.g. coconut blossom sugar)
- Pinch of salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 100 ml (1/2 cup) sparkling water
- 50 ml (1/4 cup) neutral oil (e.g. coconut or canola)
Glaze
- 100 gr (3/4 cup) powdered sugar
- 1-2 Tbsp cooled off espresso/coffee
- 1-2 tsp cocoa nibs
Equipment: Baking oven
Instructions
Donuts
- 1.Mix milk and apple cider vinegar and allow to coagulate for a little while
- 2.Add all ingredients in a bowl and mix well (but not for too long so that the dough stays fluffy)
- 3.Preheat the oven to 180°C (356°F)
- 4.Grease a donut mold and put the dough inside
- 5.Bake for 15-20 minutes – let them cool off
Glaze
- 1.Sieve the powdered sugar into a bowl
- 2.Slowly add espresso/coffee and dip the donuts in it
- 3.Sprinkle with cocoa nibs
Notes
Tip from my kitchen: The donuts taste best fresh on baking day and keep airtight for 1–2 days. Unglazed they freeze well – I make the glaze fresh afterwards. It's important to mix the batter only briefly so the sparkling water and baking soda can do their work and the donuts turn out light. In the cold season I love adding clove, cardamom or nutmeg to the dough, and instead of coffee an Earl Grey tea glaze is lovely too.
Nutrition per serving: 190 kcal