Coffee Ganache Baked Donuts Vegan Gluten Free

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.

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.

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!

*I don't recommend using coconut oil for this recipe as it makes the donuts harden when cooled.

*A different icing option is to melt light or dark chocolate and dip the donuts. They will be less sweet than when using icing sugar.