Gluten-Free Vegan Chocolate Peppermint Bark Donuts


vegan peppermint bark donuts

Healthy eaters rejoice! I have an awesome holiday breakfast treat for you that’s gluten-free, vegan, and free of any deep-fried action. (They also make a yummy post-dinner dessert!) These chocolate donuts are baked and smothered in a delicious peppermint bark topping (made from coconut butter). They’re also an awesome way to kick off your Christmas morning.

Gluten-Free Vegan Chocolate Peppermint Bark Donuts
Author: Lauren Vacula,
Serves: 6 donuts (or muffins)
A gluten-free vegan treat for the holidays
  • cooking spray
  • ½ cup oat flour
  • ½ cup sweet rice flour
  • 2 tbsp coconut flour
  • 6 tbsp coconut sugar
  • ¼ cup dark cocoa powder
  • 2 tsp baking powder
  • ⅛ tsp sea salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water- let rest for five minutes before using)
  • ½ cup unsweetened applesauce (room temperature)
  • ⅔ cup unsweetened almond milk (room temperature)
  • 3 tbsp coconut oil- separated
  • ¼ tsp peppermint extract
  • ¼ tsp vanilla extract
  • ¼ cup vegan chocolate chips
  • ½ cup coconut butter
  • 1 tsp peppermint extract
  • ¼ cup crushed natural candy canes
  1. Preheat oven to 350 degrees. Coat donut pan with cooking spray. (You can also use a muffin tin for muffins instead of donuts.)
  2. Make flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, whisk well. Let set for 5 minutes.
  3. Mix dry ingredients (oat flour through salt) in a large bowl, stirring with a whisk to combine.
  4. Mix flax egg, applesauce, milk (room temperature to avoid hardening the melted coconut oil), 3 tbsp melted coconut oil, peppermint extract, and vanilla extract in a medium bowl, stirring with a whisk to combine.
  5. Add the wet ingredients to dry ingredients, mixing until just combined. Fold in the chocolate chips.
  6. Evenly divide the batter among 6 donut molds.
  7. Bake for 20-23 minutes. (Baking for a shorter amount of time will leave you with a more brownie-like texture.) Let donuts fully cool.
  8. In a shallow bowl, melt coconut butter and peppermint oil in microwave (about 25 seconds). Place crushed candy canes in a separate shallow bowl.
  9. When donuts are fully cooled, dip first in the coconut butter, then in the crushed candy canes.


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  1. nikki says:

    oh my, i absolutely have to try these!!


  2. […] if you’re looking for some more holiday recipe inspiration, be sure to check out my Chocolate Peppermint Bark Donuts and my Gluten-Free Vegan Gingerbread Pancakes with Cinnamon […]

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