There’s something about a sprinkled donut that will always lighten my mood. It’s a tense time in the world right now, and we’re avoiding leaving our house as much as we can. This means we’re definitely not going out of our way to stop by the local donut shop. These Chocolate Coffee Donuts totally hit the spot, though, and they’re better for you than what’s traditionally found at a shop. A bit of work? Yes. But I promise you that homemade baked donuts are actually so easy!
Since these donuts are baked in a donut pan, they really could not get easier. The directions are like other quick bread recipes where you’ll mix the wet and dry ingredients separately and then combine them. Once the donuts cool, it’s time to dip those babies in some coffee flavored icing!
It’s easiest to mix the icing in a cereal bowl – you want the bowl to be deep enough to dip the donuts. Then go slow, dipping the top of each donut until the glaze fills the hole. Lift the donut up and let the extra glaze drip off, shaking the donut a little to help. As long as your icing is thick enough, it shouldn’t drip or run down the side of your donuts. You’ll want to sprinkle the donuts after each donut dip to ensure the icing doesn’t set before you can get your sprinkles on.
- 1/4 cup coconut sugar (or cane sugar)
- 1/4 cup honey (or maple syrup)
- 1/4 cup plant-based milk
- 1 Tbsp instant coffee granules
- 1/2 cup dairy-free yogurt
- 2 large eggs (or flax eggs)
- 2 Tbsp vegetable oil (I used olive oil)
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- 1 1/2 cups all-purpose flour
- 1 cup natural cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups powdered sugar, sifted
- ~3 Tbsp plant-based milk
- 1-2 tsp instant coffee granules (to taste)
- 1/2 tsp vanilla extract
Bake the Donuts
- Preheat your oven to 350°F and spray a regular donut pan with non-stick spray - I like to use olive oil spray.
- In a medium bowl, whisk together the coconut sugar and honey. Whisk in the milk, instant coffee, yogurt, eggs, oil, and vanilla. Finally, stir in the applesauce and set the wet ingredients aside.
- In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt. Add the liquid ingredients and use a large spoon or silicone spatula to gently mix the batter until no flour pockets remain.
- Spoon or pipe the batter into the greased donut wells - I like to add my batter to a piping bag (no piping tip necessary) for clean and easy filling - and fill each well to the top.
- Bake donuts at 350°F for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow donuts to cool in the pan for five minutes and then turn the pan over to release the donuts onto a cooling rack.
- Allow your donut pan to cool completely and then repeat steps 4-5 for the remaining donuts.
Ice the Donuts
- Once all of your donuts are baked and totally cooled, you can begin making your icing. In a small, microwaveable bowl, combine 3 Tbsp warm milk with 1-2 tsp instant coffee granules; set aside.
- In a medium bowl, add the powdered sugar and vanilla extract and stir. Add the milk/coffee 1 tsp at a time until your icing reaches a thick yet pourable consistency - it's important that the icing isn't too thin since we want a decent layer of icing and not a thin glaze.
- Carefully dip the top of each donut in the icing, allowing the excess icing to drip off. Turn each donut right side up and immediately sprinkle with the topping of your choice. I like to do this one donut at a time so the icing doesn't set before I can get my sprinkles on! If your icing starts to get too thick, pop it in the microwave for 5 seconds to thin it out.
- Enjoy the iced donuts immediately. I don't recommend icing these in advance. If you have leftovers, store them in an airtight container in the refrigerator.
- These donuts are best to eat the day you bake them. If you live in a warm climate (or your home is on the warmer side) you'll want to store the iced donuts in the refrigerator.
- For vegan donuts, use 2 flax eggs: mix 2 Tbsp flaxseed meal + 6 Tbsp warm water, allow to thicken for five minutes