Happy October, friends! It’s that time of year when I’m baking almost every day, it’s my favourite way to spend time indoors. These chai latté donuts are so delicious and moreish, plus they’re mini so you can get away with having a few at once. They’re frosted with a seriously creamy cashew icing, that’s refined sugar free but just as creamy and lush as you’d expect. I added some cacao to the mix, as I think it gives that rich latté flavour I was craving. Finished with a dusting of cinnamon and cacao, these little chai donuts are a joy to eat.
If you know me, you’ll know how much I love tea. I have an entire cupboard devoted to tea in my kitchen and only yesterday I bought another bag to add to the collection (it was white tea, I get very excited about white tea). At this time of year, the tea I brew more than any other has to be chai. Something about those fragrant spices just makes me want to snuggle up under a big blanket in front of the fire.
This recipe is really simple and adaptable, so don’t worry if you don’t have a mini donut pan, a big pan would work too. You can use regular sugar instead of coconut and a flax egg instead of chia, or a banana! I often make variations of this recipe and as long as I have the right flour (buckwheat flour definitely doesn’t work), they come out great. If you do make these and try them out, I’d love to hear from you, or even better take a snap and tag me on Instagram @bos.kitchen!
Stay warm and cosy xoxoxoxo
- 1 cup plus 2 tbsp plain flour
- ½ cup coconut sugar
- 3 tbsp cacao powder
- 1.5 tsp baking powder
- ¼ tsp pink salt
- ¼ tsp nutmeg
- 1.5 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp ginger
- Pinch of ground cloves
- Pinch of black pepper
- 1¾ cup almond mylk
- ½ tsp apple cider vinegar
- ½ tsp vanilla extract
- 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water to form a gel)
- ¼ cup coconut oil, melted
- 1 cup cashews, soaked for an hour in hot water
- ½ cup condensed coconut milk or full fat coconut milk
- 3 tbsp maple syrup
- ⅓ cup coconut oil, melted
- 2 tbsp lemon juice
- 1 tsp vanilla powder or extract
- Pinch of pink salt
- Heat oven to 180•c and lightly grease your donut pan.
- Combine all dry ingredients with a whisk, then make a well in the middle. Add in the wet ingredients, stirring slowly to gradually incorporate the flour. Stir until a very soft dough is formed.
- Scoop dough into donut pan and smooth out on top with your finger. Bake for 10-12 minutes until a toothpick comes out clean. Allow to cool completely before decorating.
- To make the frosting, rinse and drain your cashews. Add all ingredients to a high speed blender apart from the coconut oil. Blend on high and after a few minutes, slowly pour in the coconut oil with the blender running. Keep blending until smooth and creamy, using the tampering stick if you have one. Set aside in the freezer for 30 minutes to firm up. Stir briefly with a spoon before dunking in your donuts. Dust with a little cacao, cinnamon and cacao nibs. Keep well for up to 4 days in the fridge.