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Chai Latte Doughnuts [Vegan]

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These chai latté doughnuts are so delicious, plus they’re mini so you can get away with having a few at once. They’re frosted with a seriously creamy cashew icing, that’s refined sugar free but just as creamy and lush as you’d expect.

Chai Latte Doughnuts [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



To Make the Doughnuts:

  • 1 cup plus 2 tablespoons plain flour
  • 1/2 cup coconut sugar
  • 3 tablespoons cacao powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon pink salt
  • 1/4 teaspoon nutmeg
  • 1.5 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ginger
  • Pinch of ground cloves
  • Pinch of black pepper
  • 1 3/4 cup almond milk
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water to form a gel)
  • 1/4 cup coconut oil, melted

To Make the Cashew Cream Frosting:

  • 1 cup cashews, soaked for an hour in hot water
  • 1/2 cup condensed coconut milk or full fat coconut milk
  • 3 tablespoons maple syrup
  • 1/3 cup coconut oil, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla powder or extract
  • Pinch of pink salt


  1. Heat oven to 355°F and lightly grease your donut pan.
  2. Combine all dry ingredients with a whisk, then make a well in the middle. Add in the wet ingredients, stirring slowly to gradually incorporate the flour. Stir until a very soft dough is formed.
  3. Scoop dough into donut pan and smooth out on top with your finger. Bake for 10-12 minutes until a toothpick comes out clean. Allow to cool completely before decorating.
  4. Rinse and drain your cashews. Add all ingredients to a high speed blender apart from the coconut oil.
  5. Blend on high and after a few minutes, slowly pour in the coconut oil with the blender running. Keep blending until smooth and creamy, using the tampering stick if you have one.
  6. Set aside in the freezer for 30 minutes to firm up.
  7. Stir briefly with a spoon before dunking in your donuts. Dust with a little cacao, cinnamon and cacao nibs. Keep well for up to 4 days in the fridge.


Leftover frosting works great as a sweet spread or dip, or swirled through oatmeal.




Hi, I’m Bo, I’m a plant based, peanut butter loving foodie from the UK. I love creating healthy sweet treats and flavourful vegan dishes.



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