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Nothing says the first day of December like peppermint mocha donuts! These donuts are gluten free, vegan, refined sugar free, and sugar free friendly. They’re the perfect winter breakfast, dessert, or snack. If you’re a fan of the peppermint mocha flavor, you’ll love these donuts!
How can I make these peppermint mocha donuts sugar free?
I used pure maple syrup in the donut recipe and refined sugar free dark chocolate for the icing but you can substitute the maple syrup in the donuts with a sugar free maple syrup and use a sugar free dark chocolate for the icing. You can also make your own chocolate icing if preferred using sugar free maple syrup (see notes below).
What ingredients do I need for these peppermint mocha donuts?
You’ll only need a couple simple ingredients for these donuts. They are:
- oat or rice flour (white or brown rice flour works)
- cocoa powder
- flax or regular eggs
- baking powder
- brewed coffee
- vanilla extract
- peppermint extract
- coconut oil
- dark chocolate (or unsweetened chocolate, see notes below)
- candy canes (optional, for the topping)
What if I have a nut allergy and can’t use coconut oil?
If you have a nut allergy and can’t use coconut oil, simply substitute it with regular or vegan butter. The coconut oil is only used in the icing.
What coffee did you use in this recipe?
I used Fabula coffee in this recipe because their coffee is organic, low-acid, mold free, non-gmo, single origin, and fair trade. It is also freshly roasted and specialty grade. I used their decaf blend but they have so many regular blends! If you drink coffee often, the quality of coffee you consume is really important for your overall health. I recommend checking out Fabula coffee since their coffee is very clean and much better for you than most of the other coffee brands on the market! You can use my discount code RUTHANNE for 20% off if you want to try it out.
What if I don’t have a coffee maker?
If you don’t have a coffee maker you can always use instant coffee. Simply mix 1 TBS instant coffee with 2/3 cup warm water and use it in this recipe.
What if I don’t like coffee or I don’t drink it?
If you don’t like coffee or prefer not to use it, simply replace the coffee in this recipe with warm water. You will simply have peppermint chocolate donuts. They will still be delicious!
How do I make my own chocolate icing?
If you want to make your own chocolate icing using unsweetened chocolate instead of using dark chocolate for the icing, simply follow these instructions: add 2oz unsweetened chocolate and 1 1/2 tsp coconut oil to a small saucepan and heat them over low heat until the chocolate is completely melted, stirring frequently. You can also heat the mixture in the microwave if preferred. If you melt the chocolate and coconut oil in the microwave, make sure to stop and stir them every minute so that they don’t burn. Once the chocolate is melted with the coconut oil, stir in 3 TBS maple syrup, 1/2 tsp pure vanilla extract, and 1/8 tsp salt. Once the icing is finished, simply dip the tops of the donuts in the icing as usual!
How do I store these donuts?
I recommend storing these donuts in a sealed container at room temperature for 3-4 days or in the fridge for up to 5 days. I liked to let them sit out on the counter for awhile before storing them up so that the chocolate icing has a chance to harden.
Readuy to make these donuts? Here’s the recipe!
For the Donuts
- 1 1/2 cups oat flour or rice flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 flax eggs or regular eggs
- 2/3 cup pure maple syrup
- 2/3 cup brewed coffee
- 1/4 tsp peppermint extract
- 1 tsp vanilla extract
For the Icing
- 4oz dark chocolate
- 2 tsp coconut oil
- Preheat the oven to 350° and grease 2 donuts pans with cooking spray (I use donut pans that make 6 donuts each, for a total for 12 donuts).
- While the oven is preheating add all of the dry ingredients to a large bowl and mix them together until thoroughly combined.
- Once the dry ingredients are mixed, add the wet ingredients one at a time and mix everything together until you have a smooth donut batter.
- Carefully distribute the donut batter between the 12 greased donut molds, making sure to distribute the batter evenly.
- Bake the donuts in the oven for 12-18 minutes (see notes below).
- Once the donuts are baked, allow them to cool for 15 minutes in the donut pans.
- While the donuts cool, prepare the chocolate icing: add the dark chocolate and coconut oil to a small saucepan and heat it over low heat until the chocolate is completely melted, stirring frequently. You can also heat the mixture in a glass bowl in the microwave if preferred. If you melt the chocolate in the microwave, make sure to stop and stir it every minute so that it doesn't burn. If you are making your own chocolate icing with unsweetened chocolate, prepare that now (see notes above in the body of the blog post for instructions on making your own chocolate icing).
- Once the donuts have cooled, remove them from the donut pans.
- Gently dip the tops of the donuts in the melted chocolate and then place them on a wire cooling rack.
- Prepare the crushed candy canes by adding several candy canes to a sealed baggy and crushing them with a heavy spoon. Sprinkle the donut tops immediately with crushed candy canes (candy canes optional, see notes).
- Allow the donuts to cool completely on the wire rack and the icing to harden. If you make your own chocolate icing using unsweetened chocolate, the icing might not harden completely.
- Enjoy the donuts immediately!
- If you use rice flour in this recipe the donuts will be done after 12 minutes. If you use oat flour in this recipe you will need to bake the donuts for 18 minutes.
- If you don't add crushed candy canes on top of the donuts, add 1/8 tsp peppermint extract to the chocolate icing for more peppermint flavor.
- Store donuts in a sealed container at room temperature for 3-4 days or in the fridge for 5-6 days. You can also freeze them in a sealed container for 2-3 months.