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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
Mocha is one of my favorite flavors. The chocolate chips on the bottom are a welcome surprise, and topped with a delicious chocolate glaze, it’s
irresistible. Try it, and you’ll see what I mean!
Yields 6 doughnuts
1 cup flour (I used Shibolim White Spelt)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup sugar
1 teaspoon Gefen Cocoa
3 tablespoons oil
1 egg
1/4 teaspoon instant coffee dissolved in 1/4 cup warm water
1/2 teaspoon vanilla extract
scant 1/8 teaspoon almond extract
1/4 cup sour soy milk (1 teaspoon vinegar plus soy milk to equal 1/4 cup; let it sit until it curdles)
2–3 tablespoons Haddar Mini Chocolate Chips
2 and 1/2 tablespoons Gefen Cocoa
3 tablespoons soy milk
3/4 teaspoon vanilla extract
gold sprinkles or finely crushed roasted almonds, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spray a doughnut pan well with nonstick cooking spray.
Whisk together flour, baking powder, baking soda, salt, sugar, and cocoa in a medium bowl until well combined. Add the oil, egg, coffee, vanilla and almond extracts, and sour soy milk. Mix until just combined. Don’t overmix.
Fill the doughnut pan evenly. Sprinkle the tops (which will be the bottoms) with chocolate chips. Bake for eight to 10 minutes. Let the doughnuts cool.
Meanwhile, prepare the glaze. Combine all the ingredients in a small bowl. If it’s too thick or watery, adjust the confectioners’ sugar and soy milk amounts accordingly.
Once cooled, remove the doughnuts from the pan. Dip each doughnut into glaze, turn it over onto a cooling rack, and sprinkle the corner with gold sprinkles or crushed nuts, if desired.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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