I’ve turned into a chai monster.
Cold almond milk, chocolate protein cakes, hot rice, pancakes, porridge, muffins, doughnuts… all perfect opportunities to liven things up with a bit of chai spice, wouldn’t you say?
It doesn’t end there. Since returning from India, I’ve gotten in the habit of adding generous amounts of chaat masala, cumin, fennel seeds, crushed chilis, and garam masala to practically everything that comes out of my kitchen.
Jessica, the creative lady behind Chamela Girl, noticed my obsession with everything Indian spice and offered to send me a couple samples of her organic products to add to my next Indian meal.
I chose to experiment with her summer chai mixture first – a light and sweet chai that blends the sweetness of cardamon, cinnamon and fennel with the spice of ginger and cloves.
Sure I could have just added the spice mixture to a cup of rooibos masala chai, but given my chai pursuits you didn’t think I’d settle for just that, did you?
print, email or text this recipe
- 1 cup egg whites
- ¼ cup extra virgin coconut oil, melted
- ¼ cup lite coconut milk
- 2 tsp xylitol
- 1 tsp gluten-free pure vanilla extract
- ¼ tsp pure natural almond extract
- ¼ cup coconut flour
- 1 tbsp flax seed, ground
- 2 tbsp Chamela Girl summer chai masala or homemade chai spice
- 1 tsp gluten-free baking powder
- Preheat oven to 375F and set out your normal-sized doughnut pan.
- Place all dry ingredients in a medium sized bowl and whisk to combine.
- In a separate large bowl, combine all wet ingredients.
- Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
- Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
- Fill each cavity ¾ to the top. Be careful not to overfill or the doughnuts will overflow while cooking and look more like bundt cakes than doughnuts.
- Place in the oven to bake for 16-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown. Mine were perfect at 17 minutes.
- Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding almond frosting.
- View nutrition info
print, email or text this recipe
No Sugar Added Almond Frosting
Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Yield: 6 tablespoons Servings: 6
Simple sugar-free almond frosting for doughnuts, cupcakes or cookies.
Ingredients
- 1 tbsp lite coconut milk
- 3 tbsp ground xylitol *see note
- 1 tbsp coconut butter, melted
- 4 tsp arrowroot starch
- 1/4 tsp pure vanilla extract
- 1/8 tsp pure almond extract
Directions
- Combine all ingredients in a small bowl. Whisk until combined. If too liquidy, place in the fridge for a couple of minutes to allow the coconut butter to harden slightly.
Notes
Grind xylitol with a coffee grinder, food processor or blender so that there are no crystals in your frosting.
I’m happy these doughnuts are so easy to eat! Definitely going to be making them again.
Hope all you Mom’s out there had a fabulous Mother’s Day weekend. Enjoy your Monday 
facebook
twitter
pinterest
rss
flickr
{ 24 comments… read them below or add one }
Oh wow, these sound delicious! I’ll join you on that chai spice-loving train! The nutrition stats on these look great too. 1/4 cup of flour doesn’t sound like a lot – did you really only need that much? I wonder if they’d still work if I subbed a portion of the flour for protein powder. Hmmm…. now I want to stay home all day and experiment!
Yep, 1/4 cup is all you need with coconut flour. It’s such a dry flour that it doesn’t require much. The doughnuts are very light and ‘airy’ so I’m sure you could get away with adding 2 tbsp to 1/4 cup of protein powder without it affecting the recipe too much. There’s a lot of room for solids in these I just chose not to add them. If you give it a whirl, I’d love to know how it turns out!
Can I use egg replacer for the egg whites? (I’m vegan)
Hi Janae – I’m not sure it would work as there’s just so much egg in this recipe. I haven’t tried it so don’t want to say for sure. What you could try is adding a bit of almond flour, perhaps 1/4 cup and replacing the egg with a bit of apple sauce and the egg replacer?
Beautiful! These look amazing, as always.
I have some xylitol, but haven’t really done much with it yet. I’m still a bit undecided on the whole health aspect of it….
These look fantastic! Some people are not fans of chai but I adore its spiciness. I’ve been lurking around your blog for quite some time and finally decided to officially say hello! I always look forward to your recipes and easily consider them to be some of the best in the blog world (not even exaggerating in the slightest!). Keep up the incredible work
Wow, Irena. Thank you! Thanks for stopping in to say hello
What a great idea! These look delish!
Chai monster. Love it
These look sooooo good!
My son and I are making these tomorrow!!! Can’t wait. Quick note though: the recipe states that it yields 6 donuts but serves 1! I’ve been known to eat 6 donuts in one sitting, but I don’t think that’s what you meant…
Oops! Thanks for catching that haha…
These look incredible! LOVE the almond frosting and LOVE the chai coconut flour doughnuts…I am SOLD!
Oooh, I love that you made these with coconut flour! I don’t have a whole lot of gluten free flours, but I have coconut flour and can’t wait to try something like these with it. Plus, I’m definitely a chai monster too
mmm…
jenetta
I love Chai!!! I love the tea rather and had never thought of adding it to baking. Absolutely brilliant!!! I love this recipe for that and that you made it with xylitol. I can’t wait to try this recipe, so thank you so much for sharing it. Thank you also for sharing the info on the spice makers etsy shop. I live in BC so I should be able to buy them easily and I really want to try out the perfume too.
What kind of donut pan or maker do you use? BTW, I LOVE your blog!
Hi Ria – I use the 6-Cavity Doughnut Pan from Wilton. I purchased it on Amazon. Thanks for your kind words about my blog
I just tried chai for the first time last year and I am hooked. Looks like a delicious recipe.
Can I substitute raw honey or maple syrup for xylitol?
I haven’t tried it, but you should be okay with 1-2 tbsp!
I didn’t have all the ingredients for the chai spice, so I made them with an equal amount of pumpkin pie spice instead. They are awesome and so much fun to make on a cool, rainy day. I can’t wait to give my kids this treat when they get home from school. I ended up with enough dough for 9 donuts. Sweet!
Having just made chai scones, I’ve become obsessed with those flavors in baking. I’m totally making these!!!
Chai scones? That sounds amazing!
Hello,
This recipe looks fantastic! However, I am allergic to coconut (gives me horrible tummy trouble) Is there any way to make this wonderful creation without coconut products?
Thanks,
-Liz