Chocolate Peppermint Donuts

Few treats evoke the spirit of Christmas quite like a candy cane. I really wanted to incorporate this festive treat into an exchange-ready dessert. I know at this time of year, cookies are the go-to recipes to share with friends. Why not mix things up with a  donut?

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If you’ve made any of my donut recipes before, you’ll know that this baked version comes out much more “cakey” than store-bought pastries. It’s on the lighter side but definitely still tastes indulgent!

Many people don’t realize just how easy donuts are to make. Once you purchase a cheap  donut pan, it’s as simple as making muffins. I guarantee friends will be impressed, and they’ll never know just how little effort you put in! Lazy baking for the win😛

Peppermint extract is totally optional in this recipe (as it does have a rather strong flavor that many people do not enjoy). The chocolate glaze takes these to the next level, but feel free to substitute any frosting recipe you prefer!

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Y’all know I can’t resist a tree photo.

I think Santa would be a BIG fan of these donuts. This recipe yields six donuts and is inspired by Loving It Vegan. Let me know if you try these out by tagging @garlichead on Instagram. 🎄🎅 Thanks friends!

Ingredients:

  • 1 cup whole wheat flour*
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sweetener of choice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup almond milk
  • 2 TBS coconut oil
  • 2 TBS applesauce (or banana or pumpkin puree)
  • 1 TBS vinegar (apple cider or white)
  • 1 tsp vanilla (or 1/4 tsp peppermint extract, if desired)
  • 1/2 cup vegan dark chocolate chips + 1 TBS coconut oil
  • Crushed candy canes, for topping

Method:

  1. Preheat your oven to 350 degrees F and lightly oil a six cavity donut pan.
  2. In a large bowl, sift together flour, cocoa powder, sweetener, baking soda, and salt.
  3. In a small bowl, combine almond milk, coconut oil, applesauce, vinegar, and vanilla.
  4. Add the wet mixture to the dry and whisk so that batter is evenly incorporated and there are no lumps.
  5. Pour batter into donut pan and bake for 15 minutes. Remove from oven and let cool  for a few minutes in the pan. Transfer to a wire rack to cool completely.
  6. Once cool, melt chocolate chips and coconut oil in the microwave in 30-second increments until liquid and pourable.
  7. Dip a donut in the chocolate sauce, flip, and sprinkle immediately with crushed candy canes. These treats are best when fresh but will last for a few days in the fridge.

Notes:

*Feel free to use all-purpose flour here. I haven’t tried oat flour yet so please let me know if you do!

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