Chocolate Peppermint Donuts
It is still winter, y’all! Even if it were spring, I would still eat these delicious donuts! It is definitely worth trying!
This recipe makes 12 donuts.
Donut Ingredients:
- 1/4 cup Aquafaba (chickpea brine – AKA the strained liquid out of a can of chickpeas)
- 3/4 cup Almond Milk
- 2 tablespoons Avocado oil
- 1/2 cup Applesauce
- 1/4 cup Date Syrup
- 1/4 cup + 1 tablespoon Coconut Sugar
- 1 1/2 teaspoons Vanilla
- 1/4 tsp Salt
- 3/4 cup Cacao Powder
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 cup Oat Flour
- 1 cup + 2 tablespoon Gluten Free Flour
Glaze Ingredients:
- 2 ounces dark chocolate (70% is perfect!)
- 1 tablespoon coconut oil
- 1 tablespoon cacao powder
- 1 teaspoon peppermint extract
INSTRUCTIONS
- Preheat oven to 350F
- Grease 2 6-hole donut pans and set aside
- Sift salt, cacao powder, baking powder, baking soda, oat flour, and gluten free flour in small bowl and set aside.
- Mix almond milk, avocado oil, applesauce, date syrup, coconut sugar, and vanilla in a large bowl. Whisk until fully combined.
- Beat aquafaba in a small bowl until stiff peaks form. Set aside.
- Add dry ingredients to almond milk mixture and stir gently until combined. Add aquafaba and fold in.*
- Pour mixture into piping bag (or use a ziploc bag and snip off the end) and pipe mixture into donut pans.
- Bake for 16-20 minutes until spongy. Insert a toothpick and check to make sure it comes out clean. Let them sit in the pan for 1 minute, then flip them over onto a rack to finish cooling.
- While the donuts are cooling, make the glaze. Melt chocolate and coconut oil on the stove or in microwave until completely melted. Add cacao powder and peppermint extract.
- Dip donuts in the melted chocolate mixture, top with bits of candy cane or sprinkles.
*If needed, add additional tablespoon or two of flour. I have learned that the brand of gluten free flour you use might require that, as you don’t want the mixture too loose to pipe into a pan.