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Chai latté donuts

22nd October 2017 by bos.kitchen 6 Comments

chai latte donuts with cashew cream frosting

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.

chai latte donuts

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

chai latte donuts

Chai latté donuts
 
Save Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 24 mini donuts
Ingredients
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
Instructions
  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.
3.5.3226

 

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Related

Filed Under: Sweets Tagged With: baking, cashew cream, chai, cinnamon, dairy free, donuts, plant based, vanilla, vegan

Previous Post: « Coconut caramel tarts
Next Post: Pumpkin spice muffins »

Reader Interactions

Comments

  1. Lieu says

    22nd October 2017 at 4:45 pm

    They look amazing! I’ve tried the donuts, but how soft should the dough be? The dough is quit watery. Should I really use 1 3/4 cup almond milk?

    Reply
    • bos.kitchen says

      29th October 2017 at 8:51 pm

      Hi there! Thank you for trying the recipe, with my flour it needed that much milk, it should be like a thick batter, pourable, but thick! You can always add a tbsp more flour at a time to thicken it. I’ll amend the method slightly, thank you! xo

      Reply
  2. Nisha / @rainbowplantlife says

    23rd October 2017 at 1:39 pm

    The photography here is BRILLIANT, Bo! These donuts are so adorable and dainty. I just want to grab a few and stuff my face with these cuties. And chai latte is such a fun fall flavor 🙂

    Reply
    • bos.kitchen says

      29th October 2017 at 8:51 pm

      Aw thank you so much Nisha! I loved making these. Chai latter is one of my fave drinks right now! Thank you for your kind words, you know how much I love your blog! <3

      Reply
  3. Ela says

    24th October 2017 at 2:12 pm

    These mini donuts are so cute! I already started drooling when I saw them on your Instagram page. And yes I agree spiced chai is the best thing ever. Your photos are perfection, seriously! 🙂

    Reply
    • bos.kitchen says

      29th October 2017 at 8:52 pm

      Aw thank you so much Ela! You are the best. I’m about to visit your blog right now, just spotted a new recipe!! <3 Thank you for stopping by 🙂

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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