- Preheat the oven to 200°C / 400°F / gas mark 6.
- To make the donuts, start by preparing the coffee. In a small bowl, dissolve the coffee granules in 60ml of hot water. Set aside.
- Whisk together the flour, baking powder, salt, and nutmeg.
- In a separate large mixing bowl, whisk together the egg and sugar until combined. Add the almond milk, lemon juice, oil, vanilla, and coffee mixture, and whisk until combined. Add the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into a greased donut baking tray, filling each cup almost to the top. Bake for 10 – 12 minutes.
To check the donuts are cooked through, stick a toothpick into the middle and pull it out - if the toothpick comes out clean, the donuts are done, but if it has a little bit of wet batter on it, then bake your donuts for a few more minutes.
- Allow the donuts to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
- For the glaze, add the coffee and vanilla extract to the warm almond milk and whisk until smooth and combined. Add the sieved icing sugar and mix until completely smooth and combined.
If the glaze is too runny for your liking and you’d like it a little thicker, just add more icing sugar. If it becomes too thick to dunk the donuts, add a drop more milk.
- Dip the base of each donut into the glaze and leave to set on the wire rack, glazed side up.
- Then dip the other half of the cooled donuts into the glaze and immediately top with sprinkles. The icing sets fast, so add your sprinkles quickly if you want them to stick to the icing! Leave to set in the fridge for about 20 minutes.