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Nothing says the first day of December like peppermint mocha donuts! These peppermint mocha donuts are gluten free, dairy free, and refined sugar free, and the perfect winter breakfast or dessert. If you’re a fan peppermint mocha, you’ll love these donuts!
How many donuts does this recipe make?
This recipe makes one dozen (12) donuts!
What ingredients do I need for these peppermint mocha donuts?
You’ll only need a couple simple ingredients for these donuts. They are:
- rice flour (or oat flour)
- cocoa powder
- flax eggs or regular eggs
- baking powder
- brewed coffee (or water, dairy free milk, or a coffee alternative)
- peppermint extract
- coconut oil (or other neutral oil)
- pure maple syrup
- dark chocolate (or unsweetened chocolate, see below)
- peppermint candy (optional, for the topping)
What if I am allergic to coconut?
If you’re allergic to coconut, simply substitute the coconut oil with melted regular or vegan butter, or use another neutral oil of choice (olive oil, avocado oil, etc.).
What if I don’t have a coffee maker?
If you don’t have a coffee maker to brew coffee, you can use instant coffee in this recipe. 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 delicious peppermint chocolate donuts! Another option is to use a caffeine free coffee alternate like Dandy Blend – it’s made entirely from herbs and tastes very similar to coffee!
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 melt 2oz unsweetened chocolate and 1 1/2 tsp coconut oil together using the double boiler method or the microwave, stirring frequently so the mixture doesn’t burn. Once the chocolate is melted with the coconut oil, remove from the heat and stir in 3 TBS maple syrup, 1/2 tsp pure vanilla extract, and 1/8 tsp salt. Use this mixture to ice the donuts!
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 like to let them sit out on the counter for awhile before storing so that the chocolate icing has a chance to harden.
Looking for more donut recipes?
If you’re in the mood for more homemade donuts, try some of these other recipes!
Ready to make these peppermint mocha donuts? Here’s the recipe!
Peppermint Mocha Donuts
For the Donuts
- 1 1/2 cups rice flour (or oat flour)
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs (flax or regular eggs)
- 2/3 cup pure maple syrup
- 2/3 cup brewed coffee
- 1/4 tsp peppermint extract
- 2 tbsp coconut oil, melted (or other neutral oil)
For the Icing
- 5 oz dark chocolate
- 2 tsp coconut oil
- Preheat the oven to 350°F and grease 2 donut 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 whisk well.
- Once the dry ingredients are mixed, add the wet ingredients to the dry ingredients one at a time and mix everything together until you have a smooth donut batter.
- Evenly distribute the donut batter between the 12 greased donut molds then bake the donuts in the oven for 12-18 minutes (see notes below for baking instructions). Once the donuts are baked, allow them to cool for 15 minutes in the donut pans.
- While the donuts cool, prepare the icing: melt the chocolate and coconut oil together using the double boiler method or a microwave, stirring frequently so the chocolate 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 and dip the tops of the donuts in the melted chocolate. Place the donuts on a cooling rack and sprinkle with crushed peppermint candy (optional ).
- Allow the donuts to cool completely on the wire rack and the icing to harden before storing. If you make your own chocolate icing using unsweetened chocolate, the icing might not harden completely.
- 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 peppermint candy 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.