I woke up craving doughnuts. Oh, don’t even act like you’ve never done the same… haha, but it’s kinda weird because I haven’t had a “real” doughnut in years, literally. I guess doughnuts are just one of those things you don’t forget. Anyway, I just went with it, you’re welcome wink wink.
So not to confuse these doughnuts with chocolate doughnuts, like the cocoa kinda. These doughnuts are made with chocolate coffee, also a newish obsession of mine! I don’t drink coffee often because caffeine makes me a little jittery and my tummy doesn’t like it very much, but when I do, I make it count! So I replaced the liquid in these doughnuts with coffee; I mean, you can have your coffee and eat it too, right?!
I’ll also let you in on a little secret… these doughnuts didn’t start out as chocolate coffee doughnuts. I actually had some leftover sweet potato puree from my Savory Sweet Potato Waffles with Sage Butter Gravy, so I thought, oooh! I’ll make doughnuts with it! Ya… that batch went right in the trash. I didn’t put enough flour in the batter so they just didn’t set up. Well, I didn’t make the same mistake with these chocolate coffee doughnuts thank goodness.
I’ve also been obsessed with pitaya powder lately. Any chance I get to make my food pink, I take it! It’s easy to add some pitaya powder to your icing, and smoothies, your cakes, rice, chia pudding, and even pasta! (which is on my list to try next). And aside from making your food pretty, there are some nutritional benefits to using pitaya powder!
Chocolate Coffee Doughnuts with Cinnamon Pitaya Icing
- 1.5 cup gluten-free flour
- 1.5 tsp baking powder
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- pinch salt
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil (melted)
- 1 cup chocolate coffee (brewed) (you can use regular coffee if you can't find chocolate coffee)
- 1/3 cup brown sugar
Cinnamon Pitaya Icing
- 2 cups powdered sugar
- 1/2 cup vegan butter
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 3/4 tsp pitaya powder (optional)
Preheat your oven to 350 degrees
Make your flax egg and set aside
Brew 1 cup of chocolate coffee (you can alternatively use regular coffee)
In a large bowl, whisk together all doughnut dry ingredients, then add the wet, adding the coffee last
Spray your doughnut pan with spray coconut oil and fill the wells with the doughnut batter to the top
Bake your doughnuts 15-20 minutes or when a toothpick comes out clean (don't overbake)
While your doughnuts are baking, make your icing
Cream the butter in a large bowl with a hand mixer (or kitchen aid mixer)
Add the vanilla and 1 cup powdered sugar
Finally, add the last cup of powdered sugar, cinnamon, and pitaya powder
Allow the doughnuts to cool completely before icing
Store leftover doughnuts (if there are any!) in the fridge
**NOTE: you will probably have leftover icing