Vegan Chocolate Espresso Donuts

Vegan Chocolate Espresso Donuts


  • 1c all-purpose flour or 1:1 gf flour⁠
  • 1/2c coconut sugar⁠
  • 2tbsp cacao powder⁠
  • 1tsp baking powder⁠
  • 1/4tsp baking soda⁠
  • 1/4tsp salt⁠
  • 1/3c homemade almond milk⁠
  • 1/3c cold brew (or espresso + water to reach 1/3c liquid)⁠
  • 1/2tsp vanilla extract⁠
  • 2tbsp coconut oil (melted and cooled)⁠


  • 2/3c icing sugar⁠
  • 1tbsp cacoa powder⁠
  • 1tbsp cold brew (or 1tsp espresso + 2tsp water)⁠
  • 1-2tsp homemade almond milk⁠


  1. Preheat oven to 375F and grease a 6 donut pan.⁠
  2. In a large bowl, whisk together all the dry ingredients.⁠
  3. In another bowl, stir together wet ingredients until fully combined.⁠
  4. Add dry ingredients to wet and mix until just combined (do not overmix! The air bubbles keep the donuts light and fluffy)⁠
  5. Spoon mixture into a piping bag or large ziploc bag and cut a hole in the corner. Pipe batter into your donut moulds, filling each 3/4 of the way full.⁠
  6. Bake for 10-12 minutes or until toothpick comes out clean. Allow donuts to cool completely before frosting.⁠
  7. For the glaze: mix together all the ingredients in a shallow bowl until smooth and silky. Dip cooled donuts into the glaze and then place on a cooling rack for about 20mins to allow glaze to set. Enjoy!⁠


Recipe and image contributed by @wakeupandkale

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