Ganache Glazed Mocha Donuts are my favorite way to eat cake for breakfast! These donuts are gluten free, simple, and free of refined sugar. Most importantly, though, these donuts are loaded with delicious coffee and dunked in silky dark chocolate!
I am celebrating the lifeline that gets me through the day…
Ok, I wouldn’t say I’m a coffee snob but…ok yeah, I’m a bit of a coffee snob. I’d call it “passionate” about coffee. Not snobby. Just don’t hand me a crappy cuppa.
Anyways, if you’ve been following me on Snapchat over the last couple months (username mking3000) you’ve probably seen me using the KitchenAid Burr Grinder and the KitchenAid Siphon Coffee Brewer. The Burr Grinder grinds beans to the perfect size for whatever brewer you’re using (this is so important, especially if you’re like me and you have several different brewers). The Siphon Brewer is an electric version of the hipster vacuum brewer that traditionally uses a live flame to brew coffee. It’s SO cool. Truly.
Basically you put the grinds in the top bubble and water in the carafe; water gets sucked up into the bubble, brewed, then pushed down into the carafe again where it’s finished and ready. It looks complicated but I honestly can put it together just as fast as any brewer. And it is really entertaining to watch.
The best part?! Seriously the best cup of coffee ever. If you’re a fan of French pressed or Chemix because of the pure, non-bitter taste, this is the brewer for you. My only complaint is that the bubble makes me nervous because I’m scared I’ll break it; but I know if I could keep a Chemix alive, then this bubble should be fine too. The grinder carries the same worries: the bottom bowl where the grounds are caught is so thin and really should be reinforced because I know if I drop it it’ll shatter in a second.
Ok, back to the donuts. DONUTS!
These are Ganache Glazed Mocha Donuts. They have brewed coffee that is cooled (ie yesterday’s coffee) and superfine coffee grounds in the batter, making them deliciously mocha-y AND brewed coffee in the ganache. I like using a ganache for the glaze because it is more substantial than that crackle sugary chocolate glaze and really satisfies chocolate cravings without making you feel like you’ll bounce off the walls.
These donuts are pure perfection. They have that dense cake texture and aren’t too sweet or rich. They have a true dark mocha flavor. AND they’re gluten free because they’re made with oat flour and brown rice flour!
AND they actually have coconut sugar in them, not granulated sugar, which actually affects your blood sugar differently. Instead of causing an immediate blood sugar spike, coconut sugar actually helps keep your sugars stable. It’s magic sugar. You could also use Stevia if you’d rather use a calorie-free sweetener, but I like the slightly caramely taste of the coconut sugar.
Pull it all together by using really good dark chocolate for your glaze. I like using Ghirardelli dark chocolate chips, but you should use your favorite.
Don’t forget (last tip, I promise), use good coffee! Use coffee that makes your heart sing. These donuts will be perfect when you do. Ok, let’s get to the recipe so we can get to the eating! Enjoy!
- ½ cup oat flour*
- ¼ cup brown rice flour
- ¼ cup cocoa powder
- 2 Tbs. coconut flour
- ¼ cup coconut sugar
- 1 Tbs. baking powder
- pinch of Kosher salt
- 1 Tbs. superfine ground coffee
- 2 eggs
- 2 Tbs. plain Greek yogurt
- ¼ cup butter, melted
- ¼ cup unsweetened almond milk
- ¼ cup brewed coffee, cool (leftover)
- 1 Tbs. vanilla extract
- ½ cup dark chocolate chips
- 2 Tbs. brewed coffee
- 1 ½ Tbs. unsweetened almond milk
- Preheat your oven to 350 degrees F. Grease your nonstick donut pan (I used coconut oil to grease).
- In a bowl, combine all of the dry ingredients and stir together. In a separate bowl, combine the wet ingredients and whisk together. Pour the wet ingredients into the dry and stir together until moistened.
- Use a teaspoon (I used a teaspoon cookie scoop) to drop 4-5 teaspoons of batter per donut. Use your finger or a silicone spatula to even out the top.
- Bake for 11-13 minutes or until the top of the donut springs back when you lightly press it. Let the donuts cool on a wire rack for 10-15 minutes before turning them out onto the rack to finish cooling. (bake the remaining batter)
- Make the ganache and dip the donuts. Melt the chocolate using medium heat (microwave or a double boiler), whisking the chocolate to make sure it doesn’t overheat. When the chocolate is melted, whisk in the almond milk and coffee and whisk vigorously so it’s all mixed together and shiny.
- Dip the top of each donut into the ganache. Set the finished donuts on a rack to set. Eat while the chocolate is still soft or after it is set.
- Keep finished donuts in a well-sealed bag on the counter for up to 3 days or in the fridge for 5 days. The donuts are best the day they’re made.
- *I make my own by putting gluten free oats in a blender and blending for a minute, until flour-like!
I also have a great black coffee recipe to share with you coffee snobs next week! You’ll love it.
These donuts are adapted from my Chocolate Peppermint Donuts! Those are friggin awesome too!
Note: This is not a sponsored post. I received the grinder and brewer as a gift and decided to use them for this recipe. All opinions stated are my own.