Step 1

Preheat oven to 375°F.

Step 2

Grease your doughnut pan (if needed).

Step 3

Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, nutmeg, and cardamom.

Step 5

In a small bowl, mix the chai tea, melted coconut oil, vanilla extract, and flax mixture together.

Step 6

Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.

Step 7

Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.

Step 8

Bake for 10 minutes.

Step 9

Remove from oven and let the pan sit for a few minutes before removing the doughnuts.

Step 10

Remove the doughnuts from the pan and place on a cooling rack.

Step 11

Add the powdered sugar to a small bowl, add cinnamon, ginger, nutmeg and cardamom and mix together.

Step 12

Add the chai tea and mix until everything has combined into a liquid glaze.

Step 13

When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.

Step 14

Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)

Step 15

Add the sugar to a small bowl, add cinnamon, ginger, nutmeg and cardamom and mix together.

Step 16

When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.