Baked Espresso Doughnuts with Mocha Glaze

Califia Farms

Makes 12 Doughnuts

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2 cups all-purpose flour

½ cup pure cane sugar

1 teaspoon baking powder

1 teaspoon instant espresso powder (optional)

½ teaspoon fine sea salt

¼ teaspoon baking soda

1 cup Califia Farms XX Espresso Cold Brew Coffee (or your preferred coffee-flavoured vegan milk)

¼ cup coconut oil, melted

¼ cup apple sauce

1 teaspoon apple cider vinegar

1 teaspoon vanilla

For the Glaze:

⅓ cup espresso or strong coffee

1 tablespoon pure cane sugar

¼ teaspoon fine sea salt

8 tablespoons bittersweet or semisweet chocolate, finely chopped

2 tablespoons coconut oil

1 teaspoon instant espresso powder

Sprinkles (optional)

Makes 12 Doughnuts

Preheat oven to 180 degrees C. Spray two 6-count doughnut pans with cooking spray.
In a large bowl whisk to combine flour, sugar, baking powder, optional espresso powder, salt, and baking soda. In a medium bowl whisk to combine cold brew, coconut oil, apple sauce, vinegar, and vanilla. Stir wet ingredients into dry ingredients until just combined.
Divide batter between doughnut pans and bake until golden brown, 15-20 minutes. Let cool 5 minutes in pans, then transfer to a rack to cool completely.
For glaze, in a medium saucepan whisk to combine espresso, sugar, and salt. Bring to a boil, then take off heat and stir in chocolate until melted. If needed, set the pan back on the heat briefly to melt the chocolate. Whisk in coconut oil and espresso powder.
Transfer glaze to a bowl and dip doughnuts in glaze. Top with sprinkles if desired.