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Easy Chocolate Doughnuts With Espresso Glaze [Vegan]

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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]

This Recipe is :

Dairy Free Vegan

Calories

176

Serves

8

Cook 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 pan is about 2/3 full.
  6. Bake 10 to 12 minutes, or until you can insert a toothpick in center of 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 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.
  4. Doughnuts will keep in an airtight container 2 to 3 days.

 

 

AUTHOR & RECIPE DETAILS


photo

Steven is the recipe creator and food photographer at The Nut-Free Vegan, and a book designer. He lives in Montclair, New Jersey, with his wife and cat.


 

 

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0 comments on “Easy Chocolate Doughnuts With Espresso Glaze [Vegan]”

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Angelique Contreras
9 Months Ago

coconut flour instead of all purpose?


Reply
Angelique Contreras
9 Months Ago

can i use coconut flour?


Reply
Angelique Contreras
9 Months Ago

can i use coconut oil instead? can i replace espresso powder with cacao powder?


Reply


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