These baked coffee donuts are packed with mocha flavor. We’re topping the donuts off with a 3-ingredient chocolate glaze for a perfectly rich treat.
Regular readers know how much I love my baked donuts and coming up with new flavors to play with. This time around, I was thinking about how everyone loves some donut + coffee action in the morning. Well, almost everyone. So why not take those two wonderfully delicious treats and, you know, merge them together?
I, for one, am a total coffee lover so I knew these donuts had to really pack a punch, with maximum coffee flavor. And thanks to the cocoa powder and the chocolate glaze, there are some serious mocha vibes going on here. You’re going to love it.
If you don’t already own donut pans, I highly suggest you go ahead and order some. I’ve used mine way more than I ever would have thought. Because baked donuts make a delicious breakfast, dessert, or anytime-snack!
Why You’ll Love This Coffee Donuts…
- Like I said, if you’re a coffee lover, I have no doubt you will love these. If you’re anything like me, the flavor will evoke that first-sip feeling.
- The glaze is also beyond easy. It will take you just 3 ingredients and a few minutes.
- The texture is so cakey and moist. It’s not like your typical fried donut, so you may even feel better about having one for breakfast.
What You’ll Need…
- Flour: my favorite GF flour blend is Bob’s Red Mill 1 to 1, but any blend should work in my recipes.
- Unsweetened cocoa powder: make sure you’re using natural cocoa rather than Dutch process.
- Greek yogurt: I don’t typically specify the milk fat % in my recipes because I don’t think it will make a big difference. I usually go with 0% or 2% plain Greek yogurt.
- Milk: same with the milk — if it’s not specified, that means you can use whole milk or low fat.
How To Make…
To make my baked coffee donuts, we’ll start by combining the dry ingredients in one bowl so that it’s ready when we need it. Set that aside for now.
In a larger bowl, combine the rest of your ingredients — sugar, yogurt, milk, melted butter, and vanilla extract. Now we’ll just add the dry ingredients right in, give it a good mix, and you’re almost there! The batter will be somewhat mousse-like.
Transfer the batter to your greased donut pans and bake on 350ºF for about 12 minutes. The donuts should spring back slightly when touched with your finger. That’s when you’ll know they’re done. Be sure to cool completely before glazing.
To make the glaze, all we’re doing is melting the chocolate chips with the butter. Add the milk in, one tablespoon at a time, until you have the right consistency.
Tips For Making Baked Coffee Donuts…
- My #1 tip is always going to be this: weigh your flour using a scale if possible. This is the best way to make sure you’re using exactly the same amount that the recipe calls for. We’ll need 222 grams for these donuts.
- Be sure to cool the melted butter slightly (just to room temperature) before incorporating it into your mixture.
- I like to use two spoons to scoop the batter into the donut pans, as I think that’s the fastest and easiest. However, you can also pipe the batter in using a piping bag.
- For the glaze, I like to microwave in 30-second intervals. Every microwave is different, so I haven’t specified how long it will take. Just be sure to stir after each interval and keep a close eye on it. It’s ready to use when it’s completely melted and smooth.
- And speaking of the glaze, you can either dip the tops of the donuts right in or use a small offset spatula (or even a butter knife) to spread on top. I’ve tried both and prefer to spread, since the glaze is still quite thick.
- To make these coffee donuts vegan, you would need to substitute your favorite non-dairy butter, yogurt, and milk. I haven’t tested it, but don’t see why it wouldn’t work. I just recommend finding a non-dairy yogurt that is similar in texture and fat content to Greek yogurt. The recipe calls for a whole cup of yogurt, as it adds richness and moisture and binds everything together — so it’s important to find a similar substitution.
Did you try my baked coffee donuts? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Donut Recipes, Try My…
Baked Coffee Donuts – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ tablespoons instant coffee granules
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar
- 1 cup (225g) plain Greek yogurt room temperature
- ¼ cup (60ml) milk
- 3 tablespoons (42g) unsalted butter melted and cooled to room temperature
- ½ teaspoon vanilla extract
For the chocolate glaze:
- ½ cup (85g) semisweet chocolate chips
- 2 tablespoons (28g) unsalted butter
- ½ tablespoon milk
- Preheat the oven to 350°F. Grease donut pans and set aside.
- In a small bowl, whisk the flour, instant coffee, cocoa powder, baking powder, baking soda, and salt together. Set aside.
- In a separate bowl, combine the sugar, yogurt, milk, melted butter, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined.
- Spoon or pipe the batter into prepared donut pans. Bake for 12-14 minutes. Allow donuts to cool in the pan before removing and glazing.
To make the chocolate glaze:
- In a medium microwave-safe bowl, melt the chocolate chips and the butter together in 30-second intervals in the microwave, stopping to stir between each interval. Stir in the milk until combined and smooth.