When I was a kid, one day I came home and my entire apartment smelled like cinnamon and sugar donuts and I’ve never been able to shake the feeling of excitement and comfort that particular treat immediately brings. As an adult, I’ve periodically considered making donuts but I really hate frying things (the hot oil frightens me) and who the heckie has a donut pan?!
Well, I do now. Donuts all the time, for everyone – that’s new my motto. Coffee and donuts. Together.
Makes 18 donuts
2 cups all purpose gluten-free flour (I always use this one and it’s always perfect)
1/2 cup cocoa powder
3 teaspoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 tablespoon blackstrap molasses
Egg replacer, equivalent to two eggs
1 cup chocolate soy milk
1/4 cup canola oil, plus extra for greasing your donut pan
Preheat oven to 325 F (165 C). In a medium mixing bowl, whisk together your flour, cocoa powder, instant espresso powder, baking soda, salt. Put the remaining ingredients in the bowl of a stand mixer and whisk until smooth. Add the dry to the wet ingredients and combine until smooth. Transfer the batter to a piping bag, with a plain, round wide tip, or a large ziplock bag. Snip the tip off of the bag, if using. Fill the donut pan, each one 2/3 full. Bake for about 10 minutes or until the donut bounces back at your touch.
Double Espresso Glaze
1 cup confectioner’s sugar
1/4 cup instant espresso powder
1/4 cup cocoa powder
1 teaspoon high quality vanilla extract
1 tablespoon Earth Balance, softened
2 – 3 tablespoons non-dairy milk
In a small bowl, whisk all glaze ingredients together. Place your baking rack on top of a baking sheet. Dip the tops of all donuts into the glaze and let set on the baking rack. If you want to add sprinkles, make sure you do it before the glaze hardens. I added mini non-dairy chocolate chips to really push these over the edge.