This simple doughnut recipe is perfect for capping off a nice dinner, or when you need a little pep put into your step during the day. An artisan recipe that tastes gourmet but will take you far under an hour to make!

Easy Chocolate Doughnuts With Espresso Glaze [Vegan]

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Calories

176

Serves

8

Cooking Time

25

Ingredients

To Make the Doughnuts:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan buttermilk (dairy-free milk plus 1 teaspoon lemon juice)
  • 3/4 cups packed brown sugar
  • 1 egg replacement
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

To Make the Glaze (Optional):

  • 1 teaspoon espresso powder
  • 1 tablespoon hot water
  • 6 tablespoons vegan cream cheese, melted
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons dairy-free milk
  • Chocolate sprinkles

Preparation

To Make the Doughnuts:

  1. Heat oven to 325°F. Coat doughnut pan with oil or nonstick spray and set aside.
  2. In a large bowl, whisk flour, cocoa powder, baking soda, espresso powder, and salt.
  3. In a small bowl, whisk buttermilk, brown sugar, egg replacement, vegetable oil, and vanilla extract until smooth.
  4. Add milk mixture to flour mixture; whisk until fully blended.
  5. Spoon batter into a large Ziplock bag (and cut corner) or pastry bag and squeeze into a pan until the pan is about 2/3 full.
  6. Bake 10 to 12 minutes, or until you can insert a toothpick in the center of the doughnut and it comes out clean.
  7. Cool in pan 5 minutes, then turn over onto a cooling rack.

To Make the Glaze (Optional):

  1. In a small bowl, combine espresso powder with hot water and stir until dissolved.
  2. Add melted cream cheese and stir until combined. Slowly incorporate confectioners’ sugar, adding vanilla extract and milk to thin out the glaze. If consistency is too thin, add more sugar; if too thick, add more milk.
  3. Dip cooled doughnuts in glaze, then put back on rack; top with chocolate jimmies.
 

Notes

Doughnuts will keep in an airtight container for 2 to 3 days.

    Nutritional Information

    Calories per doughnut before glaze: 176 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    Steven Seighman

    See My Recipes

    I’m Steven, a ten-year vegan, and lifelong food allergy sufferer. I work as a food photographer and graphic designer, and I live in Montclair, New Jersey, with my wife and cat. The Nut-Free Vegan can provide a safe space for people to come and find delicious, healthy recipes they can make without the fear of an allergic reaction.

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