These light and airy baked vanilla donuts with a coffee ganache hidden inside, are truly irresistible. Vegan, gluten free and easy to make with simple ingredients, they are a delicious and fun dessert everyone can enjoy!
These donuts are one of my favorites. They have a cake-like texture while the coffee and dark chocolate ganache is rich and creamy without being overly sweet. It’s truly a coffee and chocolate lovers dream!
The trick to getting the ganache center is piping the ganache into a donut pan and freezing it. If you add the ganache without it being frozen it marbles into the donut batter when baked.
The ganache will be thick and creamy and don’t worry about it looking gritty from the coffee grinds, they dissolve when baked!
The great thing about this recipe is that you can make the ganache before hand and store it in the freezer. It doesn’t even need to be defrosted, it goes straight from the freezer to the donuts!
Pipe a thin layer of batter into the donut mold and gently press the frozen ganache into the batter. Top it off with the rest of the batter and voila! A secret hidden ganache just waiting to ooze out!
Icing these donuts is totally up to you. I went with shades of vanilla and chocolate which I think looks simple yet elegant. What do you think? I personally love dark chocolate icing but with a variety there is something for everybody. The vanilla icing is the sweetest for those with a sweet tooth while the dark chocolate blends seamlessly with the coffee while making it less sweet. A truly addictive combo!
Icing the donuts with different shades is very easy. Simply start by making a big batch of vanilla icing, dip a few, then add a bit of cocoa powder, dip a few more and repeat. This way you don’t need to make 3 or 4 separate icings, just one that you incrementally add cocoa powder to.
Why You Will Love These Coffee Ganache Donuts
✓ Easily baked with a light and airy texture
✓ Not too sweet with the perfect balance of vanilla, chocolate and coffee
✓ A thick and creamy dark chocolate coffee ganache surprise in the center
✓ Choose your icing – dark chocolate, light chocolate, vanilla or all three!
✓ A fun dessert for birthday parties and entertaining
✓ Completely vegan and gluten free (and you won’t even know it!)
Looking For More Donut Recipes?
- Mini Matcha Donuts Vegan Gluten Free
- Chai Spiced Donuts Vegan Gluten Free
- Baked Pumpkin Donuts Vegan Gluten Free
Donuts are always a fun treat to have but being able to make your own is even better! Having control over the ingredients, especially the sugar content is truly important. These Coffee Ganache Baked Donuts are made with simple ingredients, not too sweet with a delicious hit of coffee and dark chocolate. If you’re a fan of coffee and dark chocolate you’ve got to try these! I hope that you love these donuts as much as we do and happy eating always!
Coffee Ganache Baked Donuts Vegan Gluten Free
Ingredients
coffee ganache filling
- 1/4 cup runny almond butter
- 1/4 cup maple syrup
- 3 tablespoons vegetable oil (not coconut)
- 3 tablespoons cocoa powder, sifted
- 1 1/2 tablespoons instant coffee powder
- 1/2 teaspoon vanilla extract
- pinch sea salt
donuts
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/4 cup potato starch
- 1 tablespoon organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup almond milk
- 1/4 cup club soda
- 3 tablespoons vegetable oil (not coconut)
- 1 teaspoon vanilla extract
icing
- 2 cups icing sugar
- 2-3 tablespoons almond milk
- 2 tablespoons vegan butter
- 2-4 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
ganache
- The ganache can be made a few days in advance and kept in the freezer. In a small bowl mix the almond butter and oil together. If your almond butter is thick and not runny add an extra teaspoon or two of oil until the mixture is runny and pourable. Next add the maple syrup, cocoa powder, instant coffee, vanilla and sea salt. Stir until combined. The mixture will have thickened slightly.
- Cover a donut pan tightly with plastic wrap. Place the ganache into a piping bag or ziplock bag. Pipe the ganache into circles on top of the plastic wrap (shown in the photo at the top of the post). Make sure that the plastic wrap is taut because if it starts to sink into the donut holes it becomes wrinkly thus making the ganache wrinkly and jagged as well. There will be some leftover ganache. If you have a larger donut pan pipe a few more or save it in the fridge for another batch.
- Place the donut pan with the piped ganache into the freezer for 2-3 hours. This can also be done the night before. Make sure to remove the donut pan from the freezer after 3 hours. Wrap the ganache in the plastic wrap and place in an airtight container in the freezer. There's no need to defrost the ganache as it's used straight from the freezer.
donuts
- Preheat the oven to 350F. Generously oil a 6 hole donut pan.
- In a medium sized bowl mix the dry ingredients – almond flour, oat flour, potato starch, cane sugar, baking powder, baking soda and sea salt. Stir until there are no lumps.
- In a measuring cup add the wet ingredients – almond milk, club soda, vegetable oil and vanilla extract. Stir to combine. Add the wet ingredients to the dry and mix until just combined. Do not over mix.
- Place the donut batter into a piping bag or ziplock bag and pipe a thin layer into each donut hole, reserving a bit more than half of the batter. Use a spoon to spread it out evenly covering the entire bottom of each donut hole. Remove the ganache from the freezer and place them on top of the batter, gently pressing down. Pipe the rest of the batter to cover each donut. Smooth out the tops of the donuts with a spoon to make sure all of the ganache is covered. Bake in the oven for 15 minutes.
- Let them cool in the pan for 20-30 minutes, until they are cool to the touch. Carefully remove them and place on a cooling rack.
ombre icing
- In a small pot melt the vegan butter on the lowest heat. Add 2 tablespoons of almond milk and stir. Add the icing sugar 1/2 cup at a time and whisk until smooth. If your icing sugar is clumpy sift it when adding.
- Turn off the heat and add the vanilla extract. If the icing is too thick add more almond milk 1 teaspoon at a time until it is the consistency that you like. I like making mine thick, but you can also thin it so that it's more like a glaze.
- Dip two of the donuts and place on the cooling rack. Sift in 1-3 teaspoons cocoa powder depending on how chocolately you want it. Dip two donuts. Sift in another 2-3 teaspoons of cocoa powder for a dark chocolate icing, or more to taste. If the icing gets too thick add a few drops of almond milk to thin (a little goes a long way).
- The donuts are best eaten the same day but can last for 2 days kept in an airtight container in the fridge. Enjoy!
Notes
Nutrition
Nice post
Thank you! Hope you get to try it 🙂