Chai latté donuts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24 mini donuts
  • 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
Cashew cream frosting
  • 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
  1. Heat oven to 180•c and lightly grease your donut pan.
  2. 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.
  3. 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.
  4. 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.
Notes : Leftover frosting works great as a sweet spread or dip, or swirled through oatmeal.
Recipe by Bo's Kitchen at