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+ servings

Whole Wheat Baked Chai Donuts + Homemade Iced Chai Lattes

Course Donuts, Drinks
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 7 donuts, 2 lattes
Author Molly (Spices in My DNA)


  • 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)


  1. Preheat oven to 375℉. Spray a standard size donut pan with nonstick spray or grease with coconut oil. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, cardamom, nutmeg, and ginger. Set aside. In a separate medium bowl, whisk together the egg and brown sugar. Next add the coconut oil, vanilla, and almond milk. Whisk until smooth. Add the dry ingredients to the wet and stir with a rubber spatula until just combined.

  3. Fill the donut molds 3/4 the way full and bake for 10 minutes or until firm and a toothpick comes out clean. Cool for a couple of minutes and invert onto a cooling rack. While cooling, make the sugar coating. Whisk together the sugar, cinnamon, cardamom, cloves, nutmeg and ginger in a medium bowl.

  4. Dip each donut in the butter, coating on all sides, then coat in the sugar mixture, shaking off any excess. Let cool the rest of the way on cooling rack or enjoy warm!
  5. To make the chai lattes, bring the almond milk, cinnamon sticks, whole vanilla bean and seeds, cardamom pods, ginger, and maple syrup to a boil. Once boiling, remove from heat and add tea bags. Let steep until mixture is completely cool. Discard teabags once cooled. Pour over ice, top with coconut whipped cream, and a sprinkle of cardamom if desired!