The recipe makes 6 donuts, but feel free to double, triple, or quadruple! (Maybe you’re in quarantine with a huge family) No eggs? No problem. The batter doesn’t require any eggs or dairy! It’s your lucky day! These special treats are also baked, so you don’t have to feel as guilty indulging in this tasty treat. Vegan, baked, chocolatey goodness with the added happiness of rainbow sprinkles.

Donut Ingredients:
1 cup all purpose flour
1/8 cup of unsweetened cocoa powder
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup brewed coffee, room temperature
1/2 TBSP white vinegar
1 TSP vanilla extract
1/8 cup olive oil

Preheat oven to 350 degrees. Grease donut pan.

In a large mixing bowl, whisk together dry ingredients. Then add the wet. If using a stand mixer, you can follow the same steps or just dump everything in at once. I’m sure every pastry chef is rolling their eyes, but I’ve never really had an issue doing that.

Evenly place batter in each of the 6 donut cavities. Bake for 15 minutes.

Allow to stand in the pan for 5 minutes and then transfer to a cooling rack over a baking sheet.

Once cool, you can glaze and sprinkle them.

Ingredients for the glaze:
1/4 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1 TBSP + 1tsp water
1TBSP maple syrup

Mix well with a fork. Pour slowly over each donut and top with rainbow sprinkles.

Why do I love this recipe? The cake batter is light and moist, but holds together. It’s quick and easy, too! Not every dessert you make has to be a huge production and sometimes the simplest things really do look the most impressive, which makes these perfect for a lazy Sunday or dessert for a dinner party.

Try this with other cake batter varieties and decorate however you like! The possibilities are endless and if you have kiddos, you do the baking and surprise them with the decorating as an activity. Everyone loves donuts… especially in quarantine! Oh, and the more rainbow sprinkles, the happier the donut. S

Sending Love,
Nikki xoxo