Chai Latte Baked Donuts

Yes, another “latte-inspired” recipe. Am I a true millennial?

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So be it! This post will be a break from you regularly scheduled pumpkin programming. Still full of cozy fall goodness.

If you really do want pumpkin (I can’t blame you, honestly), I do have a version here!

These donuts are lighter than the typical fried version you’d find at Dunkin but they still are incredibly flavorful. I gave one to an instructor at my gym and she exclaimed, “This tastes like fall!”

Turmeric lends the nice golden hue and gives an anti-inflammatory nutritional boost. Trust me, you can’t taste it at all! I realize that cardamom can be expensive, but if you have it on hand it really completes the “chai” flavor profile.

The frosting here is cashew based. It can be omitted but really takes these treats to another level. Plus it becomes the sticky vehicle for any topping you desire😛 I went with cacao nibs, but coconut or slivered almonds would be equally pleasant additions.

 

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This donut pan was only $9.00 at Crate and Barrel…definitely worth the investment!

This recipe yields six donuts but could easily be doubled. Inspired by Connoisseurus Veg.

Ingredients:

Donuts:

  • 1 cup whole wheat flour*
  • 1/4 cup coconut sugar
  • 1/2 TBS baking powder
  • 1/2 TBS ground turmeric
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cardamom
  • 1/8 tsp cloves
  • Pinch of salt
  • 3/4 cup unsweetened vanilla soy milk
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • Topping ideas: cacao nibs, chocolate chips, crushed nuts, shredded coconut

Vanilla Cashew Frosting:

  • 1/2 cup raw cashews, soaked in very hot water for one hour and drained**
  • 1/8 cup maple syrup
  • 1/2 tsp vanilla
  • Splash or two of almond milk, until desired consistency is reached

Method:

  1. Preheat your oven to 350 degrees F and lightly oil a six count donut pan.
  2. Combine flour, sugar, baking powder, spices, and salt in a large bowl.
  3. In a separate bowl, combine soy milk, oil, and vanilla.
  4. Combine wet and dry mixtures, stirring until just blended.
  5. Spoon mixture into donut pan and bake for 12-15 minutes.
  6. Cool on a cooling rack. While this is occurring, blend all ingredients for frosting in a food processor, scraping down sides as needed.
  7. Once donuts have cooled, spread frosting on top of each. I additionally dipped mine in cacao nibs, but feel free to let you imagination run wild here!

Notes:

*I have not experimented with gluten free alternatives but oat flour would likely work. Please let us know in the comments if you try it!

**I have such little patience when it comes to soaking nuts. A fun trick I’ve learned is that they soften much faster when placed in boiling water. Alternatively, you could soak them in room temperature water for four to six hours.

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Don’t forget to tag @garlichead on Instagram if you try these; thank you friends!

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