Coconuts for Donuts! {Coco-Coffee Donut Recipe}

Happy National Donut Day! Ok so I’m not gonna lie to y’all…the process of making this post was definitely not as glamorous as it seems. The struggle is real to try to bake in an apartment kitchen while keeping it clean enough to photograph every step of the way. But I gotta say, it was definitely worth it (#doitforthedonuts). The results were these soft, cakey, coconut-y donuts with the most subtle hint of coffee flavor.

I found coffee flour at Trader Joe’s about a month ago and have been waiting to find a time to use it. This was the perfect opportunity! Oh and did I mention these are totally guilt-free? Made with the coffee flour, coconut flour, and almond milk, they are both dairy-free and gluten-free. But just because you take all the junk out of donuts, doesn’t mean they have to be boring and gross. Don’t get me wrong, these are definitely the healthy alternative to donuts so you can’t bite into them expecting them to taste like Krispy Kreme, but if you want a guilt-free treat these are totally for you! Perfect to pair with your morning coffee or as your afternoon pick-me-up. The process is pretty simple and they only take 15 minutes to bake, making them easy to whip up on the fly.

Now since I always like to be real with you, here’s another bit of truth. I CAN’T STAND when I look up a recipe on a blog and I have to scroll for what feels like 2 solid minutes before I can get to the recipe. Sometimes, you don’t want to read every single step in full detail. Cause nobody got time for that. And if you do, full kudos to you and you will get that right after the recipe. Just keep scrolling. And scrolling… 😉 Totally kidding, but if you want to get straight to it, here it is. I’m going to give you the recipe first and if you want full details with photos at each step then simply keep reading. Win-win for everybody. Hope you enjoy these bad (but actually good) boys and eat as many as you want! After all…a whole day dedicated to donuts and it’s a Friday?! Eat up, buttercup.

STEP 1: Melt your coconut oil

Measure out your coconut oil and heat in the microwave. I did 5 sec. increments until it was melted. It melts super quick and if it’s a hot day, yours may already be in liquid form straight out of the jar.

STEP 2: Mix wet ingredients

In a blender (or mixer, but I found the blender to work better), blend honey and eggs together until yolks are well-mixed. Add melted coconut oil, vanilla extract, and almond milk. Mix until frothy. (Some separation may occur and that is totally okay.)

STEP 3: Sift dry ingredients into wet mixture

Mix together your dry ingredients: coconut flour, coffee flour, baking soda, and salt. Using a fine mesh strainer, sift the dry mixture straight into your wet mixture. (I transferred from the blender to my mixer because the batter stiffens and it became hard to blend. If you have a powerful blender or are using a food processor, feel free to skip the transfer and sift straight into it.) Blend until smooth.

STEP 4: The tricky part– adjust your batter

Coconut flour is awesome, but it can be a bit tricky to work with. It is very absorbent, soaking up wet ingredients very easily. It also varies a lot from brand to brand, so you may find that yours absorbs more/less than mine did. This step is where you may need to adjust- adding more flour or more liquid depending. I recommend adding tablespoon at a time until you get it just right. Batter should appear thick, but should be smooth enough to spread when you tap the pan on the counter to even things out. Think moist, but not gooey. (Ugh, I always cringe at the word *moist*).

STEP 5: Grease and fill donut pan

Grease your donut pan using coconut oil spray. Spoon the batter into each cavity up to the brim. Tap the pan on the counter a couple times or use the back of the spoon to even out the batter.

STEP 6: BAKE!

Bake at 350 degrees for about 15 minutes, or until toothpick comes out clean when inserted inside. Let them sit in the pan for a few minutes before removing, then transfer to a wire rack to cool completely.

STEP 7: Frost & decorate!

Melt chocolate chips and coconut oil in the microwave. (I like Lily’s brand chocolate chips because they are sweetened with Stevia so they have no added sugar.) I recommend heating at 10 second increments, stirring each time, to prevent from over-cooking. Dip the top of each cooled donut into the chocolate frosting and place back on the wire rack. Decorate with desired toppings (chocolate chips, sprinkles, coconut shavings, nuts, ground coffee, etc.) *I recommend keeping them refrigerated to let the chocolate harden, then microwaving for a few seconds right before eating.*

I hope you enjoy these as much as I did! Hope you all have a fun and relaxing weekend! xo

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