Baked Chocolate Peppermint Christmas Donuts
These easy gluten free baked chocolate peppermint donuts are soft and cakey with a sweet peppermint glaze and a crunchy candy cane topping.
Equipment
Ingredients
For the Chocolate Donuts
- 2 cups gluten free flour sifted
- ½ cup cocoa powder
- ⅔ cup organic cane sugar or granulated monk fruit
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoon neutral oil almond, avocado or melted coconut oil all work
- ¼ cup chocolate milk can sub dairy free chocolate milk
- 2 teaspoons vanilla extract
- 4 large eggs
For the Peppermint Glaze
- ⅔ cup powdered sugar or powdered monk fruit
- ¼ teaspoon peppermint extract adjust to your personal taste
- 4 tablespoons coconut cream
- crushed candy canes for topping
Instructions
- Prep. Preheat the oven to 350°F. Grease a silicone donut pan (or donut tin) and place it on a baking sheet for easy handling.
- Mix Wet Ingredients. In a large mixing bowl, whisk together eggs, sugar, vanilla, oil, and chocolate milk until smooth.
- Combine Dry Ingredients. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Fold Together. Use a silicone spatula to gently fold dry ingredients into wet until a smooth donut batter forms. Avoid overmixing.
- Fill the Pan. Pour or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake. Bake for 15 minutes, or until a toothpick inserted comes out clean.
- Cool. Transfer donuts to a cooling rack and let cool completely before glazing.
- Make the Glaze. In a shallow bowl, whisk powdered sugar, coconut cream, and peppermint extract until smooth.
- Dip & Decorate. Dip each donut top-side down (donut upside) into glaze, then sprinkle with crushed candy cane or drizzle red icing. Place on a paper towel or rack to set.
Notes
- Pipe the Batter. For perfectly shaped donuts, use a piping bag or zip bag with the corner snipped off.
- Don’t Over-bake. Baked donuts can dry out quickly; remove them as soon as they spring back to touch.
- Add Protein. Swap ¼ cup of the flour for chocolate protein powder to make them a little more satiating.
- Decorate Creatively. Try Grinch green icing, black chocolate Santa belts, or white buttercream details for themed festive Christmas donuts.
- Storage. Store cooled donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unglazed donuts between layers of wax paper. Thaw at room temperature and glaze before serving.
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