These peppermint mocha donuts are baked in the oven and topped with a chocolate coffee icing. This donut recipe is gluten free, vegan and paleo friendly.
These peppermint mocha donuts will satisfy all of your chocolate cravings! They're sweet and minty, with a hint of mocha.
The donuts are made with cassava flour and almond butter - both naturally gluten free and grain free. Then topped with a creamy chocolate coffee icing and finished with a crunchy candy cane topping.
Not only that, but these peppermint mocha donuts are vegan and paleo friendly! They're a special holiday dessert the whole family will love.
Why You'll Love These Donuts
- gluten free and grain free - made with cassava flour and almond butter
- vegan - no eggs or dairy
- paleo - omit the candy canes and you have yourself a paleo chocolate peppermint donut
- baked in the oven
Ingredients
Here's a list of what you need to make these vegan peppermint mocha donuts:
Donuts
- cassava flour
- cacao powder
- instant coffee
- baking soda
- salt
- almond butter (just dry roasted almonds)
- maple syrup
- water
- coconut oil
- peppermint flavoring
- vanilla extract
- apple cider vinegar (ACV)
Icing and Topping
- coffee flavored chocolate (or dark chocolate chips)
- coconut oil
- almond butter (just dry roasted almond)
- organic candy canes (naturally colored)
How to Make Peppermint Mocha Donuts
To make these paleo peppermint donuts you'll need two mixing bowls, a whisk, spatula, silicone donut pan, baking sheet and listed ingredients.
First, preheat your oven to 350 degrees F. Grease the silicone donut pan with oil and set it on your baking sheet. (I greased mine with avocado oil.)
In a small mixing bowl, combine the dry donut ingredients.
In a large mixing bowl, whisk together the wet donut ingredients.
Pour the dry ingredients into the wet and mix with a spatula until well combined.
Scoop the donut batter into the greased donut pan. You can spoon it in, or use a ziplock bag to pipe the batter into the donut pan.
Place the donuts in your oven and bake at 350 degrees for 22 minutes.
After baking, let the donuts cool for at least 10 minutes in the pan to set. Then transfer them to a wire cooling rack. I like to pop them in the fridge to cool faster and I feel like it helps them hold together better.
Once the donuts have cooled, make the icing.
Melt the chocolate and coconut oil, then mix in the almond butter.
Dip the donuts, one at a time, into the icing. Do this carefully, as the donuts are a bit crumbly.
Place the donuts back on the wire cooling rack or a lined baking sheet. Top the donuts with crushed candy canes if desired.
Storage
Store any leftover donuts in a sealed container in the fridge, up to one week.
FAQ
I have only tested this recipe with cassava flour because I wanted these donuts to be both paleo and vegan friendly. However, a gluten free blend or all purpose flour should work in place of the cassava flour (swap at a 1:1 ratio by weight).
Swapping the almond butter for sunflower seed butter will make these peppermint mocha donuts nut free. Just note, this swap will slightly change the taste.
These donuts are a bit crumbly, with almost a soft cookie-like texture. They're not fluffy and cakey like your typical baked donut.
The apple cider vinegar helps give these donuts a bit of a rise when baked. I recommend using ACV, but it is not required.
More Paleo Vegan Donut Recipes
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Peppermint Mocha Donuts (Gluten Free, Vegan)
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 donuts 1x
Description
These peppermint mocha donuts are baked in the oven and have a sweet, minty flavor. They're gluten free, vegan and paleo friendly.
Ingredients
Donuts
- ⅓ cup + 2 Tbsp cassava flour (68g)
- ¼ cup cacao powder (20g)
- 1 tsp instant coffee
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup almond butter (just dry roasted almonds)
- ¼ cup maple syrup
- ¼ cup water
- 2 Tbsp coconut oil, melted
- 1 tsp peppermint flavoring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Icing
- 2 oz coffee flavored chocolate (or dark chocolate chips)
- 1 tsp coconut oil
- 2 Tbsp almond butter
Topping
- 1-2 organic candy canes, crushed
Instructions
- Preheat your oven to 350 degrees F. Grease a silicone donut pan with oil and set it on a baking sheet. (I greased mine with avocado oil.)
- In a small mixing bowl, whisk together the dry donut ingredients. This includes the cassava flour, cacao powder, instant coffee, baking soda and salt.
- In a large mixing bowl, whisk together the wet donut ingredients. This includes the almond butter, maple syrup, water, coconut oil, peppermint, vanilla and apple cider vinegar.
- Pour the dry ingredients into the wet and mix with a spatula until well combined.
- Scoop the donut batter into the greased donut pan. You can spoon it in, or use a ziplock bag to pipe the batter into the donut pan.
- Place the donuts in your oven and bake at 350 degrees for 22 minutes.
- After baking, let the donuts cool for at least 10 minutes in the pan. Then transfer them to a wire cooling rack. I like to pop them in the fridge to cool faster and I feel like it helps them hold together better.
- Once the donuts have cooled, make the icing: Melt the chocolate and coconut oil, then mix in the almond butter.
- Dip the donuts, one at a time, into the icing. Do this carefully, as the donuts are a bit crumbly.
- Place the donuts back on the wire cooling rack or a lined baking sheet. Top the donuts with crushed candy canes if desired.
- Store any leftover donuts in a sealed container in the fridge, up to one week.
Notes
For best results, please measure ingredients by weight, when given
Katie
My family and I love these peppermint mocha donuts! Enjoy!