Whole Wheat Baked Chai Donuts with Homemade Iced Chai Lattes Recipe
These Whole Wheat Baked Chai Donuts offer a healthier twist on classic donuts with warming chai spices and a cozy cinnamon-cardamom sugar coating. Paired perfectly with homemade iced chai lattes featuring vanilla, cardamom, and cinnamon, this recipe delivers a delightful chai-flavored breakfast or snack that’s wholesome and comforting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 standard donuts 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the DONUTS:
- 1 1/4 cups whole wheat pastry flour (not regular whole wheat flour; this is a finer version)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 egg
- 1/3 cup loosely packed brown sugar
- 3 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened vanilla almond milk
For the CHAI SPICE SUGAR COATING:
- 5 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the CHAI LATTES:
- 2 cups unsweetened vanilla almond milk
- 2 cinnamon sticks
- Seeds from 1 vanilla bean
- 1 tablespoon whole cardamom pods
- 1/4 teaspoon ground ginger
- 2 chai tea bags
- 2 tablespoons pure maple syrup
- Coconut whipped cream (optional)
Instructions
- Preheat and Prepare Donut Pan: Preheat your oven to 375℉. Lightly grease a standard donut pan with nonstick spray or coconut oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, cloves, cardamom, nutmeg, and ginger until well combined. Set this aside.
- Mix Wet Ingredients: In another medium bowl, whisk the egg and brown sugar until smooth. Add melted coconut oil, vanilla extract, and unsweetened vanilla almond milk; whisk again to create a smooth batter.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a rubber spatula until just combined, being careful not to overmix.
- Fill and Bake Donuts: Spoon the batter into the donut molds, filling each about 3/4 full. Bake in the preheated oven for 10 minutes or until the donuts are firm and a toothpick inserted comes out clean.
- Cool Donuts: Let the donuts cool in the pan for a few minutes, then carefully invert onto a cooling rack to cool further.
- Prepare Chai Spice Sugar Coating: While the donuts cool, whisk together granulated sugar, cinnamon, cardamom, cloves, nutmeg, and ginger in a medium bowl to create the chai spice sugar mixture.
- Coat Donuts: Dip each donut in melted butter, ensuring all sides are coated, then roll it in the chai spice sugar mixture, shaking off any excess. Place back on the cooling rack to set or enjoy warm.
- Make Chai Lattes: In a saucepan, bring almond milk, cinnamon sticks, whole vanilla bean and seeds, cardamom pods, ground ginger, and maple syrup to a boil. Remove from heat once boiling, add the chai tea bags, and let steep until the mixture is completely cooled.
- Serve Lattes: Remove tea bags and discard. Serve the latte poured over ice, topped with optional coconut whipped cream and a sprinkle of cardamom for garnish.
Notes
- Use whole wheat pastry flour for a lighter texture; regular whole wheat flour is too coarse.
- Do not overmix the batter to keep donuts tender and fluffy.
- Make sure the donuts are cooled slightly before coating to help the sugar mixture stick.
- The chai latte can be enjoyed hot or iced; steeping until completely cool creates a perfect iced chai latte.
- Coconut whipped cream adds a lovely non-dairy creaminess for topping if desired.
Keywords: whole wheat donuts, chai donuts, baked donuts, healthy donuts, homemade chai latte, iced chai latte, spiced donuts, vegetarian breakfast
