You know those mornings where you just crave sugar? And you’ll feel so guilty for eating a slice of cake at 8am, or a cookie before breakfast. Well.. goodbye guilt because today’s post is a gift dipped in a maple glaze. As you know, we’re all things coffee and desserts here at TKC. These iced vanilla latte donuts are a combination of the two. The added maple glaze is paying homage to your breakfast friends! These baked donuts are totally breakfast-worthy without the guilt or the excess oil from deep frying.
Baked donuts are basically light cakes with a hole served with breakfast. Don’t let anyone tell you different! When you want a fast breakfast dessert under 30 minutes, baked donuts are the way to go. We’ve all seen cake donuts on the menus in our favorite donut shops, and no—it’s not a cake flavor. Cake donuts are warm & fluffy, but most importantly they’re baked instead of deep fried. These baked vanilla donuts still have the same great variety of flavors as traditional donuts but they’re thicker, and a bit more fluffy. It doesn’t require a tough process, long bake times, or a mess in the kitchen. You’ll only need 2 bowls—one for wet ingredients and one for dry ingredients. Toss all of your wet ingredients into one bowl, mix, and add in your dry ingredients. That’s it!
The key ingredient in this recipe is espresso powder. It’s a strong, vibrant, and robust flavor that immediately brings the daily latte or cold brew flavor into your desserts. Baking with espresso powder is always risky because it has the power to throw off your entire dessert. The goal is: add enough powder to leave a hint of the coffee taste. Any recipe that calls for more than 1 tbsp of espresso powder….RUN! A shortcut to adding espresso powder would be to add a Chai spice mix by combining nutmeg, cinnamon, cloves, allspice, and ginger together (we have a great Chai latte donut recipe coming out in a few weeks!)
Dairy free, baked, and fast-kick off your Sunday morning with a latte + donut combined in one!
Baked Iced Vanilla Latte Donuts
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white sugar
- 1 1/2 tsp espresso powder
- 2 tbsp coconut oil melted
- 1/4 cup almond milk
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 1/4 cup powdered sugar
- 2 tbsp almond milk
- 1 tbsp maple syrup light color/robust flavor
- 1/4 tsp cinnamon (optional
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine flour, baking powder, and salt together. Set aside.
- In a medium bowl, combine sugar, coconut oil, egg, almond milk, + vanilla extract. Mix until all ingredients are fully incorporated.
- Carefully add dry ingredients into wet ingredients. Mix until fully incorporated.
- Grease a standard donut pan with coconut oil. Pour batter 1/2 way up the pan (be careful not to over-fill the pan because you could loose your donut hole in the middle)
- Bake for 13-15 minutes or until a toothpick comes out clean. Let cool for 10-15 minutes before icing.
Glaze
- In a medium bowl (not too deep, because you’ll dip the donuts inside the glaze) combine powdered sugar + milk. Mix until all sugar is dissolved and a thick glaze forms. Add maple syrup and cinnamon (optional).
- Carefully, dip the donut (face down) into the glaze. Lightly tilt your hand around the ring of the donut (either clockwise or counter-clockwise) to ensure even coating. Repeat until all donuts are glazed.
- Top off with a maple syrup drizzle, designs, or cinnamon!
