It’s safe to say that coffee and cake go hand in hand. But instead of nipping to the local shop to buy the finest cake, why not complement your morning coffee with a homemade treat instead?
These coffee cake doughnuts make the perfect pairing to your coffee – with added benefits from our collagen creamers. This collagen recipe is super easy to try at home and is a great way to boost your collagen levels.
Preheat the oven to 200°C. Lightly grease a doughnut pan with coconut oil. If you don’t have a doughnut pan, you can use a cupcake tray with foil in the centre to make your own doughnut mould.
Once you’ve greased your pan, dissolve the coffee granules in a small bowl with 60ml of hot water and set aside.
Whisk together the flour, baking powder and salt.
Then, in a separate bowl, whisk the egg and coconut sugar together until combined. Add the coconut milk, oil, vanilla, and coffee, and continue to whisk until combined.
Add the dry ingredients into your wet mixture and mix well.
Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8-10 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5-10 minutes before transferring them to cool completely.
Place all the ingredients in a small bowl and gently whisk until you get a smooth texture.
Using a spoon, evenly distribute the glaze all over the doughnuts.
Blend all the crumble ingredients in a blender or food processor until you get a nice crumbly texture.
Sprinkle over the doughnuts.
What’s The Best Way to Store a Coffee Cake?
Don’t worry if you don’t eat them all in one sitting! If stored correctly, these delicious collagen coffee cake doughnuts can last up to 4-5 days. We recommend popping the doughnuts into an airtight container and store in the fridge to help keep them fresh.
While making your next cup of coffee, remember to get your doughnuts out of the fridge to rest for a couple of minutes, allowing the buttercream to soften up and the flavour to be enhanced before consuming.