This is an easy and delicious take on a classic. These vegan coffee cake donuts pack all the flavour of coffee cake, in donut form! Topped with an amazing cinnamon streusel, these are the coffee cake lovers ultimate dream.
So, this is one of those unexpected recipes that inadvertently came about out of what was supposed to be something totally different. This past week I was feelin’ something simple and cinnamon-y. Perhaps as a residual effect of my Best Ever Vegan Cinnamon Rolls recipe that I put out to you guys on Tuesday. I decided that I was going to work on a vegan snickerdoodle cookie recipe. I was stoked. How hard can a cinnamon sugar cookie be?
My god, guys. Several dozen flat, crispy, weird, over baked, under baked, all kinds of baked, attempts later, I officially gave up on snickerdoodles. For now at least. It’s been blisteringly hot this past week in the YYC area (which has been great, hello sunshine!), but I felt like the cookies started baking as soon as I took the dough out of the damn fridge.
Le sigh. Isn’t it frustrating when something that should be simple ends up being so terribly difficult? At first, I resorted to throwing a temper tantrum after every failed attempt, but I eventually realized that I should take a step back and just let it be. It’s not my time for snickerdoodles, and that’s okay! I will be back for them eventually!
Being new to the food blog game, it’s hard to not to be upset when recipes just don’t work out, and it’s hard not to compare yourself to other blogs that have been doing this for years and appear to create so much heavenly food goodness so easily! I reminded myself to not compare my step 1 to someone else’s step 10.
So there I sat, breathing a heavy sigh as I surrendered to the snickerdoodle Gods. I still had a craving for something simple and cinnamon-y, though. Plus, I was definitely in the mood for a little comfort food after admitting my defeat. Then it came to me – COFFEE CAKE! DONUTS!..? I mean, is there anything more comforting in life than donuts!? Come on now. There most definitely is not.
Then out came these! And man are they ever good. Like really good. And easy too! You probably have all the ingredients in your pantry to make these right now – and you totally should. Since it’s Sunday, why not add these to your Sunday morning breakfast or brunch menu? I’m pretty sure no one will complain. People who complain about coffee cake and/or donuts are not allowed. The only complaining you should be hearing is that there aren’t any donuts left! These are so dangerously good, it’s not easy to stop after one.
So there you have it, folks. This recipe serves as my personal reminder that success rises out of failure. Yes, this is only a dinky little recipe, but the same goes for all aspects of life. Whether you’re dealing with 1, 2, or 27 failures lingering within your headspace, pick your self up and just keep on truckin’. And have yourself a coffee cake donut while you’re at it 😉.
- Dry Ingredients:
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup dairy free milk, unsweetened
- 1/3 cup sugar
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- 4 tsp coconut oil, melted
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbs coconut oil, melted
- 2 tsp cinnamon
- 1/2 cup powdered sugar
- 1 tbs dairy free milk
- Preheat oven to 350 °F
- In a small bowl, combine 1 tbs ground flax with 3 tbs warm water. Set aside to thicken
- In a medium bowl, whisk together the flour, baking powder, and salt
- In a large bowl, whisk together the sugar, milk, melted coconut oil, flax egg, and vanilla extract
- Add the dry ingredients to the wet, and mix until combined
- Pour batter into a piping bag or ziplock bag with a corner cut off, and pipe into a greased donut pan
- Don’t over fill the wells, pipe around one circle in each well (about 1/2 full)
- Prepare the streusel topping by mixing all dry ingredients together, then adding in melted coconut oil. Stir well until you have a course wet mixture
- Sprinkle the topping over the donut batter, and slightly press the topping in to the batter (be generous, you shouldn't be seeing any donut underneath all that topping!)
- Bake for 14-17 minutes, or until a toothpick inserted in the donuts comes out clean and the donuts spring back when touched - 15 minutes was perfect for me
- Allow donuts to cool in the pan for a few minutes, then remove and continue to cool on a cooling rack
- Combine all ingredients for the glaze in a bowl and stir until fully combined. You may need to add a bit more milk if too thick, or some more icing sugar if too thin
- Drizzle glaze over fully cooled donuts
- Allow glaze to set before stacking donuts on top of each other or transporting
Donut recipe heavily based on Gretchen's Bakery Vegan Cake Donuts
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!