Coconut Almond Butter Frosted Vegan Chocolate Doughnuts

These rich vegan chocolate doughnuts are topped with a creamy almond butter frosting and sprinkled with shredded coconut.

Good morning! Or is it good afternoon? Or does it really matter on a Sunday?

In any event, I brought the donuts. Rich, gooey, chocolate, almond butter dipped doughnuts. I’ve been looking for an excuse to use this almond butter frosting for a while, and I finally found it. These were perfect.

A word of warning, if you decide to bring the doughnuts somewhere: these are some sloppy suckers. Stick them in the fridge for a while to get the frosting set. Otherwise you will take a bath in the stuff (which doesn’t sound all that terrible when I think of it).

Also, and I think this is a first for me, I liked these better cold. Maybe it’s the August heat, but I don’t think so. I nearly always go for things hot. Out of the oven is my heaven. But after chilling these for a few hours and transporting one directly from the fridge to my face (merely because I was too lazy to zap it), I decided these little guys were best chilled, with a cold glass of soy milk on the side.

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Coconut Almond Butter Frosted Vegan Chocolate Doughnuts

These rich vegan chocolate doughnuts are topped with a creamy almond butter frosting and sprinkled with shredded coconut.

Course Dessert

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 -9

Author Alissa

Ingredients

For the Chocolate Doughnuts

• 3/4 cup unflavored soy or almond milk
• 1/4 cup melted coconut oil
• 1 tsp. vanilla extract
• 1 tbsp. ground flax seeds
• 1 1/4 cups whole wheat pastry flour
• 1/3 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup shredded coconut
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup mini vegan chocolate chips

For the Almond Butter Frosting

• 1/4 cup creamy almond butter
• 2-3 tbsp. unflavored soy or almond milk
• 1 tsp. vanilla extract
• 1/2 cup powdered sugar

For Topping

• 1/2 cup shredded coconut

Instructions

Make the Doughnuts

1. Preheat oven to 350°. Spray doughnut pan with nonstick cooking spray.
2. Stir milk, coconut oil, vanilla and flax together in small bowl. Set aside.
3. Stir flour, sugar, cocoa powder, coconut, baking powder and together in medium mixing bowl. Add liquid mixture and stir just until blended. Fold in chips.
4. Divide mixture into 8 or 9 cavities of doughnut pan. (Bake in batches if using a 6 cavity pan.)
5. Bake 12 minutes. Transfer to cooling rack and allow to cool completely before removing from molds.

Make the Almond Butter Frosting

1. Stir all ingredients together in small bowl. Add a bit extra powdered sugar if it seems too thin, a bit more milk if too thick. Mixture should be just a bit on the runny side.

Top the Doughnuts

1. Dip tops of doughnuts in almond butter frosting. Sprinkle with shredded coconut.
2. Serve.

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