Baked Chai Doughnuts
Yield: 12 doughnuts
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/2 cup soy milk
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoons apple cider vinegar
  • 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping, optional
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup canola oil
Vanilla Glaze, optional
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-5 tablespoons soy milk
  1. Preheat oven to 350°F. In a large bowl, combine flour, baking powder, salt, and spices. In a separate medium bowl, combine the sugar, soy milk, coconut oil, applesauce, apple cider vinegar, and vanilla extract. Add the wet mixture to the dry and mix until just combined.
  2. Spoon dough into a nonstick doughnut pan. Smooth out the top of each doughnut with your fingers.
  3. Bake for 12 minutes, until a toothpick inserted comes out clean. Allow to cool completely and either leave plain, coat with cinnamon sugar, or top with vanilla glaze.
For the Cinnamon Sugar Topping, optional
  1. Combine sugar and cinnamon in a medium bowl. Lightly dip doughnuts into oil and then dip into cinnamon sugar.
For the Vanilla Glaze, optional
  1. Combine powdered sugar, vanilla, and soy milk. Add soy milk one tablespoon at a time until desired consistency is reached and drizzle over doughnuts.
Nutrition Information
Serving size: 1 doughnut (without toppings) Calories: 160 Fat: 10g Saturated fat: 9g Trans fat: 0g Carbohydrates: 17g Sugar: 9g Sodium: 380mg Fiber: 0g Protein: 2g Cholesterol: 0mg
Recipe by Handful of Raspberries at