Chocolate Peppermint Donuts [V + GF]

Are you ready to be the best house on the block, apartment in the building or just everyone’s favorite at the holiday party?

No matter what your holiday plans are, these donuts will make them even better!

Each donut features a soft cakey base spiked with festive mint flavoring, a decadent chocolate ganache frosting and colorful crushed candy cane on top.

They are SURE to be a hit!

Multiple taste testers said they mimic classic chocolate donuts and it’s nearly impossible to tell that they’re gluten-and-dairy free.

Everybody will want a bite out of these babies . . . so go ahead and give the people want they want. Make a batch of these donuts on Christmas Eve and share them Christmas morning for the best present ever!

Chocolate Peppermint Donuts [V + GF]

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Yield: 9 donuts


Electric Mixer
Medium mixing bowl
Large mixing bowl
Donut pan


Flax egg:
1 Tbsp milled flax
2 Tbsp water

Dry ingredients:
1 1/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt

Wet ingredients:
1/4 cup coconut oil, melted
1/2 cup cashew butter
3/4 cup warm water
1 cup coconut sugar
1/4 tsp peppermint extract

For topping:
1 cup Enjoy life dark chocolate
1/2 cup coconut oil
2 tsp almond milk
3 candy canes, crushed
Mini marsmallows


  1. Preheat oven to 350°F. To form flax egg: combine flax seed and water listed under flax egg in your large mixing bowl and let stand for 10 minutes.
  2. In the meantime add the dry ingredients to your medium-sized mixing bowl. Whisk to combine and set aside.
  3. After the initial 10 minutes, your flax seeds should have formed a gel with the water. Add melted coconut oil and cashew butter to the same mixing bowl and use an electric mixer to beat at a high speed until the mixture is smooth.
  4. Add remaining wet ingredients and beat at a medium speed until smooth.
  5. Retrieve dry ingredients and slowly add to wet ingredients while beating at a low speed. Be sure to mix the sides thoroughly so there are no dry patches.
  6. When batter is smooth, remove mixer. Spray or rub your donut pan with avocado or coconut oil. This ensures that the donuts will have a smooth transition out of the pan.
  7. Using two spoons, fill each donut section in the pan. Each section should be almost full, leaving only about 1/4″ room between the batter and the pan’s rim.
  8. After all sections are full, use one of the spoons to smooth the batter in a circular motion. Bake for 12-15 minutes in the 350°F oven. The donuts are done when a toothpick is inserted and comes out clean.
  9. Wait 15 minutes before removing donuts from the pan. While they cool, prepare the topping. To make ganache frosting: melt chocolate chips, coconut oil and almond milk in a double boiler saucepan. If you’d like a thicker topping, add more almond milk. To thin, add more coconut oil.
  10. Handling one cooled donut at time, dip the smoother side which was facing down in the pan into the chocolate. Swirl in a circular motion, being careful not to let the cake scrape the bottom. Lift the donut and rotate to catch any loose chocolate. Place on a serving plate.
  11. Once all donuts have been dipped sprinkle with crushed candy cane and mini marshmallows. Enjoy immediately or store in the refrigerator for up to 1 week.

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