• Carly Zimmaro

Double Chocolate Peppermint Mocha Donuts


I can't even with this.

You wanna know why?????

Because these are DAIRY FREE DONUTS.

......and VEGAN.

And festive AF. So enjoy these little babies!

and poof.

What I like most about these is that they are baked and not fried, making these even simpler!

I only used a few simple ingredients and some thick delicious coconut milk.

And of course chocolate....but since we're vegan here, I used extra dark cocoa powder.

It made it just that much richer.

And we can't ever have chocolate without coffee!!

Only because coffee makes the chocolate taste richer.

I'm also a coffee freak so it works.

And to be completely honest....

I am no fan whatsoever of peppermint.

Unless its in my toothpaste, gum or mouthwash....keep it away from me!

But I ended up changing my mind a bit after these donuts.

It really works together, the chocolate, mint and coffee....

And just how cute are they?

Can we also talk about how I had to go to three different stores to find the original candy canes?

Apparently fruity madness has taken over on the candy cane wagon....all I could find were blue and green ones!

And if you aren't a peppermint fan, as I was - you can simply leave that part out. I used crushed candy canes and a little itsy bitsy teenie weenie bit of peppermint extract in the chocolate glaze.

These just make me smile. I LOVE Christmas and this just screams holiday.


I know him.

Double Chocolate Peppermint Mocha Donuts

yield: 6-8 donuts

prep time: 10 minutes

cook time: 10 minutes



  • 1 c all purpose flour

  • 1/2 c extra dark cocoa powder

  • 1/3 c sugar

  • 1 1/2 tsp baking powder

  • pinch of kosher salt

  • 1 tsp vanilla extract

  • 3/4 c coconut milk

  • 1 Tbs of instant coffee (I take one packet of Colombian instant coffee and mix it with 1/4 c hot water)

  • Candy canes for garnish

Chocolate Peppermint Glaze:

  • 1/2 c powdered sugar

  • 3 Tbs dark chocolate cocoa powder

  • 3 Tbs coconut milk (more or less as desired thickness of the glaze)

  • 1 tiny drop of peppermint extract


  1. Preheat oven to 350 degrees and grease a donut baking pan.

  2. In a bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.

  3. Add in the vanilla, coconut milk and instant coffee and mix until just combined.

  4. Spoon into the donut pan and bake for 10 minutes or until done.

  5. In a small bowl whisk together the peppermint glaze ingredients. Be care of the extract, you don't want this to be too strong.

  6. When donuts are done, let cool for 10 minutes and dip them in the glaze and garnish with crushed candy canes.

  7. ENJOY!!!

It took me until the end of this post to decide which way I wanted to spell donut.

Doughnut.....donut........ahhh it's all the same.