Gluten Free Chocolate Espresso Glazed Donuts
Vegetarian Dairy Free Gluten Free Dessert Breakfast
I don’t know about you, but there is nothing more Canadian than going through a Tim Horton’s drive through in the middle of a snow storm for a double double and a chocolate glazed donut. What do they put in their food to make it so sweet and hole-some? Well, we wanted to take a stab at it by making our own version where we combined the coffee and the treat! That’s right - this chocolate glazed donut recipe has coffee in the donut and it’s glaze for the ultimate wake-me-up. The hint of espresso flavor and cocoa offers a chocolate indulgence without being too sweet, or overpowered with the taste of coffee. We love how we can make this recipe at home, you donut have to leave the house!
OH, and we have to mention that this chocolate glazed donut is completely gluten free, made with flour from upcycled coffee grounds from cafes in Alberta! This coffee flour has 2 times the protein of rice flour, and more protein per gram than whole wheat flour. We found this to be a fantastic substitute for regular flour, and these donuts that are delightful light and far from dry will definitely satisfy your Tim Horton donut craving (and have them wishing they thought of the recipe!)
GLUTEN FREE CHOCOLATE ESPRESSO GLAZED DONUTS
Ingredients
THE DONUTS
- 4 large eggs or plant based alternative (see recipe for flax eggs below)
- ½ cup melted coconut oil
- ½ cup full fat coconut milk
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup gluten free coffee flour from GroundUp
- ¼ cup tapioca flour
- ½ tsp baking soda
- Pinch of salt
THE GLAZE
- 1 cup icing sugar
- ½ cup premium chocolate peanut butter
- 3 tbsp coconut milk
- 2 tbsp espresso
Instructions
THE DONUTS
- Preheat your oven to 350°F, and grease your donut pan with coconut oil. We are using silicone donut makers that can easily be placed on a baking sheet!
- Grab a large mixing bowl and sift in your coffee flour, tapioca flour, baking soda and salt. Mix it thoroughly.
- Add the wet ingredients to the dry ingredients. Stir until fully combined!
- Scoop the batter into a measuring cup, or anything with a spout, filling them about ⅔ full of batter.
- To make sure the batter is evenly distributed, shake and tap the donut tray on the counter.
- Throw them in the oven for 10-12 minutes, until they are lightly crisped. To check if they are cooked, poke it with a toothpick. If it comes out dry, they are ready!
- Cool in the pan for a few minutes, then remove the donuts and put on a cooling rack.
THE GLAZE
- Combine icing sugar, chocolate peanut butter, espresso and coconut milk in a bowl. Mix until fully combined, making a smooth icing. Add more icing sugar for thickness, or more milk/espresso to make it more thin, depending on your preference. You can also swap coconut milk for espresso if you would like less of a coffee taste, or vise versa!
- Scoop icing into a pastry bag, and squeeze over donuts in any fun design you want. Alternatively, dunk one side of the donut in the bowl of icing, or spread on with a knife.
FLAX EGGS RECIPE (AMOUNT FOR RECIPE)
Ingredients
- 4 tbsp ground raw flaxseed
- 10 tbsp water
Instructions
- Combine flaxseed and water in a bowl and stir.
- Let rest for 5 minutes or so until the mixture is thick and gelatinous.
- Add to recipe!
I am not a coffee fan - can I omit the espresso?
If you don’t like the taste of coffee you can use another flour of your choice as an alternative. To omit it from the glaze, just add more coconut milk to replace the coffee (1:1 ratio!) We also recommend 100% Brewer's Barley Saved-Grain Flour, which is made from upcycled grain from craft micro-breweries in Alberta! Like nudemarkt, GroundUp’s goal is to make nutrient-dense products that are great for both you and the planet - and that’s why we love them!
Can I make a plant based version of this recipe?
Absolutely! Just swap out the eggs in the recipe for 4 flax eggs, or another plant based egg substitute that works for baking. All other ingredients in the recipe are plant based - but if you have any ideas on more sustainable swaps, dm us @try_nudemarkt, we would love to hear from you!
Do you have to use natural peanut butter for this recipe?
Although we haven’t tried other peanut butters in this recipe, so we can’t say if it will alter the taste or texture, there are some reasons we specified natural. We wanted to be mindful about added oils, since peanuts have a lot of natural fats, we don’t need more to dilute our peanut butter! For preservation, some peanut butters have these added oils (like palm oil), which this recipe is definitely healthier without.
Plus, now is the time to support smaller businesses! If you want to check out our line of natural peanut butters, you can get them online, or in stores.
GLUTEN FREE CHOCOLATE ESPRESSO GLAZED DONUTS
Ingredients
THE DONUTS
- 4 large eggs or plant based alternative (see recipe for flax eggs below)
- ½ cup melted coconut oil
- ½ cup full fat coconut milk
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup gluten free coffee flour from GroundUp
- ¼ cup tapioca flour
- ½ tsp baking soda
- Pinch of salt
THE GLAZE
- 1 cup icing sugar
- ½ cup premium chocolate peanut butter
- 3 tbsp coconut milk
- 2 tbsp espresso
Instructions
THE DONUTS
- Preheat your oven to 350°F, and grease your donut pan with coconut oil. We are using silicone donut makers that can easily be placed on a baking sheet!
- Grab a large mixing bowl and sift in your coffee flour, tapioca flour, baking soda and salt. Mix it thoroughly.
- Add the wet ingredients to the dry ingredients. Stir until fully combined!
- Scoop the batter into a measuring cup, or anything with a spout, filling them about ⅔ full of batter.
- To make sure the batter is evenly distributed, shake and tap the donut tray on the counter.
- Throw them in the oven for 10-12 minutes, until they are lightly crisped. To check if they are cooked, poke it with a toothpick. If it comes out dry, they are ready!
- Cool in the pan for a few minutes, then remove the donuts and put on a cooling rack.
- Combine icing sugar, chocolate peanut butter, espresso and coconut milk in a bowl. Mix until fully combined, making a smooth icing. Add more icing sugar for thickness, or more milk/espresso to make it more thin, depending on your preference. You can also swap coconut milk for espresso if you would like less of a coffee taste, or vise versa!
- Scoop icing into a pastry bag, and squeeze over donuts in any fun design you want. Alternatively, dunk one side of the donut in the bowl of icing, or spread on with a knife.
FLAX EGGS RECIPE (AMOUNT FOR RECIPE)
Ingredients
- 4 tbsp ground raw flaxseed
- 10 tbsp water
Instructions
- Combine flaxseed and water in a bowl and stir.
- Let rest for 5 minutes or so until the mixture is thick and gelatinous.
- Add to recipe!
Say adios to coffee and donuts, and say hello to coffee in donuts (and a little bit of natural peanut butter!) Let us know what you think of this energizing, and healthier chocolate glazed donut alternative… donut mind if I do!
Share your version on Instagram and tag us @try_nudemarkt!
Try it with our premium peanut butter
Recipe inspired by:
https://themovementmenu.com/chocolate-espresso-donuts/ https://www.onegreenplanet.org/vegan-recipe/chocolate-doughnuts-with-peanut-butter-glaze/
Other sources: