Go Back
–+ servings

Baked Chocolate Peppermint Christmas Donuts Recipe

Pretty Delicious Life
These Chocolate Peppermint Christmas Donuts are the perfect festive treat to bake this holiday season. Soft, cake-like, and coated in a cool peppermint glaze, they’re everything you love about a classic donut recipe, just made gluten-free and baked instead of fried. Perfect for Christmas morning, cookie swaps, or anytime you want to bring a little extra joy (and chocolate!) to the Christmas season.
No ratings yet
Print Recipe Pin Me
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 donuts

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 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

Tips & Tricks

  • Pipe the Batter. For perfectly shaped donuts, use a piping bag or zip bag with the corner snipped off.
  • Don’t Overbake. 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.
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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!