Any tea lovers will find this recipe pleasing, especially the aromatic smell of chai spice.
Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins
¾ cup chai tea or water
2 cups all-purpose flour
¾ cup vegan sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. chai spice
¼ tsp. kosher salt
1/4 cup vegetable oil
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
-- Glaze --
1/4 cup full-fat coconut milk (or other non-dairy milk)
2 cups powdered sugar
1 teaspoon vanilla
3/4 tsp. chai spice
In a large bowl, whisk together the flour through and including the salt for the doughnuts. Make a well in the center with a large spoon.
In a small bowl, whisk together the tea or water, oil, vinegar, and vanilla. Pour into the dry well, while stirring. Stir until just combined.
Bake at 375 F for 10 minutes. Remove from oven and allow to rest for a minute. Then, run a butter knife blade around the doughnut to loosen it from the pan. Tip the pan upside-down to remove the doughnuts. Place them on a wire cooling rack. Repeat with remaining batter.
Once the second batch of donuts is done baking and has cooled for about 5 minutes, it’s time to make the glaze. Whisk together the glaze ingredients in a small saucepan over low heat for several minutes until runny.
Then, immediately dip the doughnuts face-first into the glaze one by one and set back on the cooling rack. Then repeat again for a second glaze dip. Sprinkle with cinnamon sugar if you like and allow to dry on the rack. It will take a few hours for the glaze to set and be somewhat hard.