Vegan Coconut Chai Baked Donuts
Ingredients
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nonstick cooking spray
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2 cups all-purpose flour
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½ cup sugar
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¼ cup light brown sugar
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2 teaspoons baking powder
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1 teaspoon salt
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½ teaspoon ground cinnamon
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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kitchen shears
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liquid measuring cup
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shallow bowl
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June Roasting Rack
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piping bag
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tall glass
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June Oven
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donut pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
June Oven
Grease the donut pan
Generously coat each donut well of the donut pan with nonstick spray.
nonstick cooking spray
donut pan
Combine the dry ingredients
In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg and cardamom. Whisk until combined.
large bowl
measuring cups
measuring spoons
2 cups all-purpose flour
½ cup sugar
¼ cup light brown sugar
whisk
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Dissolve the egg replacer
In a medium bowl, combine 2 tablespoons cup brewed chai tea with the egg replacer. Whisk until fully dissolved and let stand to thicken for 1 minute.
liquid measuring cup
large bowl
1 tablespoon egg replacer
½ cup brewed chai tea
Add the wet ingredients
Into the same bowl, add the coconut milk, remaining 6 tablespoons brewed chai tea, coconut oil, and vanilla. Whisk until combined.
½ cup coconut milk
2 tablespoons coconut oil
1 teaspoon vanilla extract
brewed chai tea
Mix the dough
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined, do not overmix.
spatula
Fill the piping bag
Transfer the dough into the resealable plastic bag, pushing the batter into one corner by twisting the bag above the batter. Push out the excess air before sealing the bag. Snip a ½” hole in the corner of the bag.
tall glass
piping bag
kitchen shears
Pipe the dough
Gently pipe the dough into each cavity in the donut pan. The dough should reach slightly above the edge of the cavity. Use your fingers to gently push down any uneven surface.
Bake the donuts
Place the donut pan on the middle shelf of the June Oven. Bake for 8 minutes or until the donuts are baked through and spring back when pressed lightly. June will notify you when the donuts are ready.
Make the glaze
While the donuts are baking, make the glaze. Combine all ingredients in a small shallow bowl, and whisk until sugar is dissolved.
shallow bowl
1¼ cups powdered sugar
2 tablespoons brewed chai tea
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Glaze the donuts
Remove the donuts from the June Oven and let cool slightly. Unmold the donuts. Repeat the glazing process on the second batch of donuts.
June Pan
June Roasting Rack
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425℉ on the Bake cook mode using the button below.
Bake the second round of donuts
Place the second donut pan on the middle shelf of the June Oven. Bake for 8 minutes or until the donuts are baked through and spring back when pressed lightly. June will notify you when the donuts are ready.
Serve the donuts
Top each donut with with the toasted coconut, if using, and serve.
¼ cup toasted coconut
