Thank goodness it’s Friday. Seriously. What a long hard week this has been.
And you know what I need on the Friday of a long freaking week? Donuts. Chocolate donuts is what I need.
And it turns out that I am writing this on a Thursday night while eating so called donuts and watching The Wedding Singer. Sometimes it’s the simple things…
And also, on a side note- why does Drew Barrymoore not have 80’s hair in this movie? I mean Adam Sandler had to sport a mullet- how did Drew get a cute middle part bob from the 1960’s? Just saying… Ok- Donuts. These super dark chocolate (I like to use the Hersheys Dark cocoa powder to get that level of darkness) donuts are extra moist (sorry for that word) because of the sweet potato puree. Then I make a glossy chocolate glaze that is amazing on it’s own, or extra special with a dusting of crushed candy canes! 
These are special enough to make on the weekends for breakfast, send to school with your kids for a special treat or for a Holiday class party. I may even make these on Christmas Eve for breakfast with hot chocolate. Because, well, oink oink. Enjoy!
- Chocolate Peppermint Donuts
- ½ cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 cup Gluten Free Flour (I use Bobs Red Mill All Purpose Gluten Free Flour)
- ¾ cup unsweetened dark chocolate cocoa powder
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthum gum
- ½ cup sweet potato puree
- 2 tablespoons vegetable oil
- ¼ teaspoon peppermint extract
- Chocolate Glaze:
- ½ cup unsweetened coconut cream
- 2 tablespoons corn syrup
- 4 ounces chopped dark chocolate (vegan)
- 2 candy canes, crushed
- Chocolate Peppermint Donuts:
- Preheat the oven to 350 degrees.
- In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
- In a medium mixing bowl, combine all of the dry ingredients.
- Add the sweet potato and the vegetable oil and peppermint extract to the coconut milk and vinegar and then add them to the dry ingredients.
- Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
- Pipe the batter into a greased doughnut pan or mini doughnut pan.
- Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
- For the chocolate glaze:
- Combine the coconut cream, corn syrup and the dark chocolate to a small sauce pan.
- Wait until the cream is simmering, and then add the corn syrup and remove from the heat.
- Whisk until the chocolate has melted and you have a smooth and shiny chocolate glaze.
- Dip each donut face down into the chocolate and use a swirling motion to prevent drips.
- Sprinkle the donuts with crushed candy canes right away.
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These look yummy! I’m wondering what type of gluten free flour blend you prefer. They are all so different. I’ve had good luck with Bob’s Red Mill 1 to 1 and Cup 4 Cup.
OMG, I LOVE the Wedding Singer! And always thought the same thing about DB’s hair…she’s too cute in that movie! I wish I could have your Thursday night as my Friday night. It sounds awesome!
These look so good! Donuts are one of the things I miss most about being gluten intolerant. And I didn’t even eat donuts that often before. What gf flour did you use? Not all gf flours are created equal- some just don’t work like others. 🙂
True!!! Thanks SheilaG- I will add that to the recipe. I always use Bobs Red Mill AP GF flour.
LOVE these donuts & YES so happy its Friday!
These donuts are so festive and fun, just what the weekend needs!
Well donuts are always a good idea – and these look so good!
My kind of donut!!
Please add these donuts to the list of why I love you. I am so making these for Christmas, and when I say Christmas, I mean tomorrow. 🙂
LOVE how festive these are! The candy canes contrast so well with the chocolate glaze!
these!!! dreaming about making them for christmas eve morning
How fun and festive are these donuts Heather?! Love them!
Omg! These look almost unreal! They really look so delicious… and always a yay! for fridays.. 🙂
What kind of coconut milk did you use? From a can or carton? Could I sub almond milk?
Yummm! I’m ready for all kinda of sweets this holiday season! It’s great that you made these gluten free as well! I’ll definitely be trying this out asap!
Thanks Eden!!
Heather, what would you recommend using in place of coconut products? My son also allergic to eggs, dairy, nut, peanut, and coconut. Love your recipes! Thank you.
Hi Amy! I would just use soy or oat milk!