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peppermint hot cocoa donuts with peppermint glaze on cooling rack
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Peppermint Hot Cocoa Donuts

Soft, vegan peppermint chocolate donuts topped with a smooth peppermint glaze.
Prep Time10 minutes
Active Time12 minutes
Resting Time5 minutes
Total Time27 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: peppermint donuts, peppermint hot cocoa donuts, vegan donuts
Yield: 4 people
Calories: 240kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • 1 Donut pan Standard size
  • 1 Mixing Bowl Medium
  • 1 Whisk For dry ingredients
  • 1 Piping bag or spoon For filling donut pan

Materials

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup non-dairy milk
  • 1/4 cup light oil
  • 1/2 cup cane sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1 tsp apple cider vinegar

Peppermint Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp non-dairy milk
  • 1/8 tsp peppermint extract
  • 1 tbsp cocoa powder optional

Optional Toppings

  • crushed peppermint candies
  • dairy-free chocolate chips
  • cocoa powder
  • shredded coconut

Instructions

  • Preheat oven to 350°F (175°C) and grease a donut pan.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix milk, oil, sugar, vanilla, peppermint extract, and vinegar.
  • Pour wet ingredients into dry ingredients and stir gently.
  • Spoon or pipe the batter into the donut cavities.
  • Bake for 10–12 minutes until the donuts spring back to the touch.
  • Cool the donuts on a rack.
  • Whisk glaze ingredients until smooth.
  • Dip cooled donuts in glaze and let set.
  • Add toppings if desired and serve.

Notes

Store donuts in an airtight container. They stay soft for two days at room temperature or up to four days refrigerated.