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Vegan Espresso Donuts

If you're looking for a reason to get out of bed (especially on a gloomy, under-the-weather morning) These. Donuts. Are. It. Paired with an extra large cappuccino, the rest of your day will be magical. These Donuts are not fried and are free of eggs, oil, dairy, and gluten. Ok, enough talking, now let's get baking!


  • 1 Cup Oat Flour

  • 1/2 Cup Almond Flour

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Baking Soda

  • 1/3 Cup Granulated Sweetener of Choice (we used Coconut Sugar)

  • 1/4 Cup Brewed Espresso

  • 1/4 Cup Almond Milk

  • 1 Tablespoon Maple Syrup

  • 1 Teaspoon Vanilla Extract

  • 1 Teaspoon Freshly Squeezed Lemon Juice

  • 1/4 Teaspoon Salt

Toppings: Dark Chocolate, Vegan Vanilla Yogurt, Date Syrup, Sprinkles, Chopped Nuts... etc..


  • Add the dry ingredients to a mixing bowl, and mix well.

  • In a separate bowl, whisk the Espresso, Almond Milk, Maple Syrup, Lemon, & Vanilla.

  • Add the wet mixture to the dry, and stir with a spatula until fully combined.

  • Place the batter in a piping bag, and pipe into a non-stick donut pan. (a large zip lock bag with the corner cut off can be used instead of a piping bag.)

  • Bake at 350°F for 15 Minutes.

  • Allow it to completely cool off before decorating.

  • Evenly spread desired glaze on each donut, top off with chocolate drizzle, date syrup, sprinkles, and chopped nuts or any other toppings of choice. Enjoy! Tried this recipe? don't forget to drop a comment and photo below!


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