Peppermint Mocha Donuts

Peppermint mocha donuts are a festive holiday breakfast or dessert! They are light, fluffy, and loaded with chocolate, peppermint, and coffee flavors. The easy recipe is made with one bowl and pantry staples. These baked donuts are vegan, dairy-free, eggless, and gluten-free friendly. They’re topped with peppermint chocolate ganache and crushed candy canes!

‘Tis the season for all things chocolate and peppermint! If you’re a fan of this classic flavor combination, you will love these festive holiday donuts. They’re loaded with rich chocolate flavor, peppermint, and a hint of coffee.

These peppermint mocha donuts are the perfect cure for chilly winter mornings and evenings. They’re cozy, comforting, and so easy to make. The recipe doubles as both a holiday breakfast and a dessert. Enjoy them for Christmas morning or bring ’em along to your next holiday party!

This baked donut recipe is super easy to make, made with one bowl, and uses pantry staples. It’s made with no dairy, no eggs, and healthier ingredients (like coconut oil and coconut sugar). The best part? They are beautifully decorated with rich chocolate ganache and crushed candy canes on top.

If you enjoy peppermint chocolate recipes, don’t miss out on these healthy Chocolate Peppermint Truffles, Peppermint Mocha Smoothie Bowl, and Vegan Chocolate Peppermint Cookies!

These peppermint mocha donuts are:

• Vegan, dairy-free, egg-free, and gluten-free friendly
• Super fluffy, moist, and rich
• Baked not fried
• An easy one bowl donut recipe
• Flavored with chocolate, peppermint, and coffee
• Perfect for the holidays & Christmas morning

Ingredients for peppermint mocha donuts

• Flour: All-purpose flour works best for these homemade baked donuts. If you are gluten-free, use a gluten-free all-purpose flour instead.
• Coconut milk: Use full-fat canned coconut milk, not light coconut milk.
• Coconut sugar: Coconut sugar is required for sweetness. Regular cane sugar will work too.
• Cocoa powder: Use natural cocoa powder, not dutch-processed cocoa powder.
• Applesauce: Unsweetened applesauce acts as an egg replacer for these eggless donuts.
• Coconut oil: Be sure to use refined coconut oil for a flavorless and odorless option. Unrefined coconut oil will create a coconutty flavor.
• Chocolate chips: The peppermint chocolate ganache is mainly made with chocolate chips. I strongly recommend dairy-free milk or semisweet chocolate chips for this. Intense dark chocolate will create a bitter flavor.
• Candy canes: You can either buy crushed peppermint candy or crush the candy canes on your own. I recommend buying them already crushed. This saves time and makes less of a mess in the kitchen!
• Ground coffee: This ingredient helps create the mocha flavor.
• Vinegar: Dairy-free “buttermilk” is made with non-dairy milk and vinegar. You can use apple cider vinegar, distilled white vinegar, or lemon juice.
• Baking powder and soda: Leavener gives the donuts a super light and fluffy texture.
• Vanilla extract: A dash of vanilla extract adds sweet flavor to both the donuts and the chocolate ganache.
• Peppermint extract: This extract adds a delicious hint of peppermint flavor.
• Salt: Salt enhances all of the other ingredients.

How to make vegan peppermint mocha donuts

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Lightly grease a donut pan with coconut oil or nonstick spray.

In a large bowl, add coconut milk and vinegar. Let sit for 5 minutes. Add applesauce, melted coconut oil, vanilla extract, and peppermint extract. Whisk together.

Add flour, cocoa powder, coconut sugar, ground coffee, baking powder, baking soda, and salt. Whisk together just until the flour is evenly incorporated. The batter will have lots of air pockets throughout it – that is normal and expected!

Transfer the batter to a piping bag. Pipe the batter into each donut slot. If you do not have a piping bag, simply use a spoon to transfer the batter. Bake donuts for 13-15 minutes. Remove from the oven and let cool inside the pan.

Once the donuts cool, prepare the peppermint chocolate ganache. In a small bowl, add coconut milk. Microwave for 30 seconds. Immediately pour chocolate chips into the bowl. Let sit for 2 minutes. Add vanilla extract and peppermint extract. Whisk together until all of the chocolate chips are melted.

Dip the tops of the donuts into the peppermint chocolate ganache. Sprinkle crushed peppermint candy on top. Set aside to let the chocolate firm. Enjoy!

Chocolate frosting for donuts

There are several ways to frost these peppermint donuts! You can enjoy the recipe as written (with peppermint chocolate ganache) or try the alternatives below.

1. Melted chocolate: Microwave 1 cup chocolate chips + 2 tablespoon coconut oil in 30-second intervals until melted. Dip donut tops in the melted chocolate, then sprinkle crushed peppermint candy on top.
2. Chocolate icing: Whisk together 1.5 cups powdered sugar + ¼ cup cocoa powder + 2 teaspoon vanilla extract + 2-4 tablespoon non-dairy milk. Once smooth, dip donut tops in the icing and sprinkle crushed peppermint candy on top.

Frequently asked questions (FAQ)

What flour is best for donuts?

All-purpose flour, otherwise known as plain flour, is best for homemade baked donuts. If you are gluten-free, use gluten-free all-purpose flour instead.

Can you make donuts in a muffin pan?

Yes! I recommend following How to Make Doughnuts Without a Doughnut Pan for helpful instructions.

How long will donuts stay fresh?

These peppermint mocha donuts will stay fresh in the refrigerator for 3 days.

How to store chocolate peppermint donuts

Peppermint mocha donuts are best enjoyed freshly baked. However, if you have leftovers, store them inside a sealed container in the refrigerator. Enjoy within 3 days.

If you try these Peppermint Mocha Donuts, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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