Have your coffee and doughnuts any time of day without the insomnia. Sweet coffee doughnut holes dipped or drizzled in rich, decadent Coffee Maple Cream are more dessert than breakfast.
Since sharing my Chonut Holes recipe, folks have been asking me for more doughnuts, and I’m happy to oblige! The base for these coffee doughnut holes is adapted from my original Chonut Holes recipe, but amped up with the power of coffee but without enough caffeine to keep most people up at night.
If you can’t do any caffeine at all, you can use decaf coffee in this recipe, but these actually don’t have all that much coffee in them. The entire recipe – doughnut holes and cream – uses less than one cup of coffee, and it makes 12 coffee doughnut holes. So you can enjoy the coffee flavor without inviting the caffeine-fueled insomnia. Sorry, 4am anxiety, not tonight!
Unlike my Chonut Holes recipe, I’m including regular baking instructions as well as air fryer instructions. I prefer making these in the air fryer, but if you don’t have one, I don’t want you to miss out on the vegan coffee doughnut hole goodness!
Whether you bake or air fry, these coffee doughnut holes are a tasty treat. They’ll keep for a couple of days stored in an airtight container. Store the Coffee Maple Cream separately, so your doughnut holes don’t get soggy.
Vegan Coffee Doughnut Holes with Coffee Maple Cream
Yield: a dozen doughnut holes
- 1 cup white all purpose flour
- 1/4 cup organic sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons aquafaba (I have used white bean and chickpea to make these, and both worked great!)
- 1 tablespoon neutral oil, like sunflower
- 1/4 cup coffee
- 1 teaspoon coffee extract
- 1 batch Coffee Maple Cream (recipe below)
- In a large bowl, combine the flour, sugar, baking powder and salt. Mix well.
- Add the aquafaba, oil, coffee, and coffee extract. Mix well. I had the best results when I mixed with a fork, then got in with my hands and kneaded the dough together for a few seconds when it got too stiff to beat with a fork. When you’re done, you should have a ball of slightly sticky dough.
- Stick the bowl of dough into the refrigerator for at least an hour. You can even make the dough the night before. If you do this, store in an airtight container.
- This is a good time to make that Coffee Maple Cream. See the recipe below this one.
- Air Fryer Directions: Cut a piece of parchment paper so it covers some of the bottom of your air fryer but doesn’t cover it completely. I use a square cut about 1″ smaller than the bottom, leaving plenty of room for air to circulate. Remove the dough from the fridge, and give it a quick knead. Divide into 12 pieces, forming the pieces into balls. Optional: You can roll the doughnut holes in sugar before air frying, if you want a crunchier result. Arrange into a single layer on the parchment paper, leaving at least 1″ of room around each ball. I air fried mine in 2 batches of 6 doughnut holes each. Air fry at 370F for 6 minutes. DO NOT SHAKE. Shaking these is a disaster. Trust me.
- Oven Directions: Preheat the oven to 375F. Line a baking sheet with parchment paper. Remove the dough from the fridge, and give it a quick knead. Divide into 12 pieces, forming the pieces into balls. Optional: You can roll the doughnut holes in sugar before baking, if you want a crunchier result. Arrange into a single layer on the parchment paper, leaving at least 1″ of room around each ball. Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean.
- Let your doughnut holes cool for 5-10 minutes before transferring them to a plate or to an airtight container to store. Store in the fridge, if you’re not going to eat them right away.
Coffee Maple Cream
Yield: about 3/4 cup
- 1/2 cup raw cashews, quick soaked in hot water for 10-20 minutes (10 for a high speed blender, 20 for a regular blender)
- 1/2 cup coffee
- 1 1/2 tablespoons maple syrup
- Drain your cashews, discarding the soaking water.
- Transfer the cashews, coffee, and maple syrup to a blender, and puree until smooth. If you’re using a regular blender, patience is your best friend. You don’t want a lumpy or grainy cashew cream, so keep on blending until you get a nice, creamy, smooth sauce. This took about a minute in my Vitamix, but it will take at least a few minutes in a regular blender. Don’t give up!