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…

Chocolate Mint Candy Cane Donuts- Vegan Gluten Free

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! Chocolate Mint Candy Cane Donuts- Vegan Gluten Free

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 Mint Candy Cane Donuts- Vegan Gluten Free

Chocolate Candy Cane Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
. 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!
Ingredients
  • 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
Instructions
  1. Chocolate Peppermint Donuts:
  2. Preheat the oven to 350 degrees.
  3. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  4. In a medium mixing bowl, combine all of the dry ingredients.
  5. 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.
  6. 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.
  7. Pipe the batter into a greased doughnut pan or mini doughnut pan.
  8. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  9. For the chocolate glaze:
  10. Combine the coconut cream, corn syrup and the dark chocolate to a small sauce pan.
  11. Wait until the cream is simmering, and then add the corn syrup and remove from the heat.
  12. Whisk until the chocolate has melted and you have a smooth and shiny chocolate glaze.
  13. Dip each donut face down into the chocolate and use a swirling motion to prevent drips.
  14. Sprinkle the donuts with crushed candy canes right away.

 

Print Recipe  

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…

Chocolate Mint Candy Cane Donuts- Vegan Gluten Free

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! Chocolate Mint Candy Cane Donuts- Vegan Gluten Free

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 Mint Candy Cane Donuts- Vegan Gluten Free

Chocolate Candy Cane Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
. 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!
Ingredients
  • 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
Instructions
  1. Chocolate Peppermint Donuts:
  2. Preheat the oven to 350 degrees.
  3. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  4. In a medium mixing bowl, combine all of the dry ingredients.
  5. 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.
  6. 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.
  7. Pipe the batter into a greased doughnut pan or mini doughnut pan.
  8. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  9. For the chocolate glaze:
  10. Combine the coconut cream, corn syrup and the dark chocolate to a small sauce pan.
  11. Wait until the cream is simmering, and then add the corn syrup and remove from the heat.
  12. Whisk until the chocolate has melted and you have a smooth and shiny chocolate glaze.
  13. Dip each donut face down into the chocolate and use a swirling motion to prevent drips.
  14. Sprinkle the donuts with crushed candy canes right away.