If you're into having your whole house smelling like baked bread and coffee, this is the recipe for you! These doughnuts are fluffy, sweet, and moist. They have a nice, robust coffee taste to them that is evened out with the vanilla cinnamon glaze. If you have a deep love for coffee, pair these with a hot cup of your favorite joe.

Baked Coffee Doughnuts With Maple Glaze [Vegan]


22 doughnuts and doughnut holes



For the Yeast Mixture:

  • 2 1/2 teaspoons active dried yeast
  • 1 tablespoon maple syrup
  • 1/4 cup warm almond milk

For the Dough:

  • 2 tablespoons coconut oil, melted
  • 1/2 cup almond milk warmed
  • 1 flax egg (1 tablespoon ground flaxseeds, plus 3 tablespoons of water per egg)
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 cup whole wheat flour
  • 1 1/2 cups all-purpose flour, divided

For the Glaze:

  • 2 cups powdered sugar
  • 2 1/2 tablespoons strong brewed coffee
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

For the Topping:

  • 4 tablespoons ground oats
  • 1 tablespoon brown sugar
  • 1 tablespoon coconut oil


  1. Make flax egg and set aside.
  2. Combine the yeast, maple syrup, and warm almond milk, and let sit until foamy, 5-10 minutes.
  3. In the meantime, mix together the coconut oil, almond milk, flax egg, brown sugar, and salt in a medium size mixing bowl. Make sure there are no clumps. Add in the yeast mixture and stir to combine. Slowly add in flour a 1/2 cup at a time but reserve the extra 1/2 cup of white flour. Once the dough can easily form into a ball (even if sticky), place on a floured surface and knead with the remaining 1/2 cup of white flour for 3-5 minutes. Form dough into a smooth ball and place in a well-oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, or until dough has doubled in size.
  4. Once dough has doubled, roll it out on a lightly floured surface until it is 1/2-inch thick. Cut out doughnuts and doughnut holes using a round cutting device. Cover the doughnuts and doughnut holes with plastic wrap and let rise for 1 more hour. To check if your doughnuts have proofed and are ready to be baked, poke the dough lightly with one finger. If the dough springs back into place, it is ready for baking.
  5. Bake doughnuts at 350°F for 8 minutes. Do not over bake! They won't be golden on the outside but that is okay. Cool completely before glazing.
  6. To make glaze simply combine all ingredients and whisk until no clumps form. The glaze will harden if left too long so try to make it right before use. If it hardens just give it a good whisk and it should soften up.
  7. To make the topping combine grind oats roughly. You don't want a powder, make sure there are still some visible oat pieces in the mix. Mix oats, brown sugar, and coconut oil in a small bowl. Squish mixture with your fingers until crumbly.
  8. Glaze, top, and serve.