Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) organic cane sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground Ceylon cinnamon
  • 0.75 cup (180ml) unsweetened soy milk
  • 1 tsp apple cider vinegar
  • 0.33 cup (80g) unsweetened applesauce
  • 1 tsp pure vanilla bean paste
  • 2 tbsp melted coconut oil
  • 1 cup (120g) organic powdered sugar
  • 3 tbsp Dutch-processed cocoa powder
  • 3 tbsp warm almond milk
  • 0.5 tsp espresso powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your donut pan lightly with coconut oil.
  2. In a small bowl, whisk the soy milk and apple cider vinegar. Let it sit for 5 minutes until it visibly thickens and curdles into vegan buttermilk.
  3. In a large mixing bowl, sift together the flour, cane sugar, baking powder, baking soda, salt, and cinnamon to remove any lumps.
  4. Make a well in the center of the dry ingredients and pour in the buttermilk mixture, applesauce, vanilla bean paste, and melted coconut oil. Fold together until just combined; do not overmix.
  5. Transfer the batter into a piping bag and pipe into a standard 6-cavity non-stick donut pan, filling each cavity about 3/4 full until the center post is still visible.
  6. Bake for 12 minutes until the donuts have risen and spring back when touched. Transfer to a wire cooling rack.
  7. Whisk together powdered sugar, cocoa powder, warm almond milk, and espresso powder to create the glaze. Dip the cooled donuts into the glaze and let set before serving.