EASY VEGAN COFFEE CAKE DONUTS #donuts #desserts #vegan #coffee #easy

This is a simple and scrumptious interpretation of a work of art. These veggie lover espresso cake doughnuts pack all the kind of espresso cake, in doughnut structure! Topped with a stunning cinnamon streusel, these are the espresso cake darlings extreme dream.

Along these lines, this is one of those startling plans that coincidentally occurred out of what should be something very surprising. This previous week I was feelin' something straightforward and cinnamon-y. Maybe as a lingering impact of my Best Ever Vegan Cinnamon Rolls formula that I put out to you folks on Tuesday. I concluded that I was getting down to business on a veggie lover snickerdoodle treat formula. I was fed. How hard can a cinnamon sugar treat be?

My god, folks. A few dozen level, firm, odd, over heated, under prepared, a wide range of heated, endeavors later, I formally abandoned snickerdoodles. For the present at any rate. It's been blisteringly hot this previous week in the YYC territory (which has been extraordinary, hi daylight!), however I felt like the treats began preparing when I removed the mixture from the damn ice chest.

Le murmur. Is it safe to say that it isn't disappointing when something that ought to be basic winds up being so horrendously troublesome? From the outset, I turned to pitching a temper fit after each bombed endeavor, yet I in the long run understood that I should make a stride back and simply left it alone. It's not my time for snickerdoodles, and that is alright! I will be back for them in the long run!

Also try our recipe : BREAKFAST BOWL #breakfast #vegan #yummy #easy #mealrecipes

Ingredients :

Donuts:

Dry Ingredients:
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

Wet Ingredients:

1/2 cup dairy free milk, unsweetened
1/3 cup sugar
1 flax egg (1 tbs ground flax + 3 tbs warm water)
4 tsp coconut oil, melted
1/2 tsp vanilla extract

Cinnamon Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
4 tbs coconut oil, melted
2 tsp cinnamon
Glaze:
1/2 cup powdered sugar
1 tbs dairy free milk

Instructions :

Preheat oven to 350 °F
In a small bowl, combine 1 tbs ground flax with 3 tbs warm water. Set aside to thicken
In a medium bowl, whisk together the flour, baking powder, and salt
In a large bowl, whisk together the sugar, milk, melted coconut oil, flax egg, and vanilla extract
Add the dry ingredients to the wet, and mix until combined
Pour batter into a piping bag or ziplock bag with a corner cut off, and pipe into a greased donut pan
Don’t over fill the wells, pipe around one circle in each well (about 1/2 full)
Prepare the streusel topping by mixing all dry ingredients together, then adding in melted coconut oil. Stir well until you have a course wet mixture
Sprinkle the topping over the donut batter, and slightly press the topping in to the batter (be generous, you shouldn't be seeing any donut underneath all that topping!)
Bake for 14-17 minutes, or until a toothpick inserted in the donuts comes out clean and the donuts spring back when touched - 15 minutes was perfect for me
Allow donuts to cool in the pan for a few minutes, then remove and continue to cool on a cooling rack
Combine all ingredients for the glaze in a bowl and stir until fully combined. You may need to add a bit more milk if too thick, or some more icing sugar if too thin
Drizzle glaze over fully cooled donuts
Allow glaze to set before stacking donuts on top of each other or transporting
Enjoy!