Baked Chocolate Peppermint Christmas Donuts Recipe
Serves 8
10 mins prep
15 mins cook
25 mins total
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.
For the Chocolate Donuts
cupgluten free floursifted
cupcocoa powder
cuporganic cane sugaror granulated monk fruit
tspkosher salt
tbspneutral oilalmond, avocado or melted coconut oil all work
cupchocolate milkcan sub dairy free milk
For the Peppermint Glaze
cuppowdered sugaror powdered monk fruit
tsppeppermint extractadjust to your personal taste
tbspcoconut cream
crushed candy canesfor topping
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.