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]
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
- Heat oven to 355°F and lightly grease your donut pan.
- 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.
- 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.
- Rinse and drain your cashews. Add all ingredients to a high speed blender apart from the coconut oil.
- 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.
- Set aside in the freezer for 30 minutes to firm up.
- 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.