Three years ago today, I hit publish on my first post. It hardly feels like three years! I've learned a lot (and I'm still learning!), I'm having fun, but most importantly, I love it. So let's celebrate with some vegan gluten free chocolate mint doughnuts, shall we?
If you're familiar with my website, you already know that I love chocolate mint everything.
Last year, for my second anniversary, I shared a recipe for dark chocolate mint truffles. Chocolate mint is just my thing (doughnuts, too!), as any of my friends or family members will tell you (have you seen my chocolate peppermint cupcakes, vegan peppermint patties, thin mint Cookies, peppermint mocha, or my chocolate peppermint bark recipes yet?!).
So of course, this website cannot go without a recipe for vegan chocolate mint doughnuts.
Buying a Doughnut Pan
This was the year I finally caved and bought a doughnut pan (this is the one I bought (Amazon Link) and I highly recommend it for many reasons!) and as I've mentioned before, I don't know why I waited so long.
Since buying it, I've shared recipes for:
- Chocolate Doughnuts
- Apple Cider Doughnuts
- Chai Doughnuts
- Maple Doughnuts
- Lemon Doughnuts
- Cinnamon Sugar Doughnuts
- Pumpkin Doughnuts
- (and I have more to come!).
Both of those recipes, like these vegan gluten free chocolate mint doughnuts, can be made just vegan or vegan AND gluten free. I tested both ways for you and both versions are amazing.
These gluten free chocolate mint doughnuts are subtly flavoured with peppermint extract, and the mint flavour is not over powering, at all, so the rich chocolate flavour also shines through.
And they're SO EASY to make. If you click over to my other chocolate doughnut recipe, there's a video of me making them so you can see just how easy they are.
Since these doughnuts are baked, they're lighter than their fried counterparts.
And I know. I know.
Fried doughnuts are amazing and really hard to beat, but baked doughnuts are right up there, too.
Baked doughnuts are more like cake, and to me, just as good and crave-worthy.
So crave-worthy, you may find yourself making these often.
Many have said the batch did not last long, a few said that their kids devoured them and asked for more, and some said that baked doughnuts are now a new favourite treat in their homes.
Messages like those are one of the reasons why I keep doing what I'm doing here.
After three years, developing recipes and running this website is not my full time job, although, I would love for it to be (maybe writing it here will make it happen sooner!). I just haven't gotten to that level yet, but I'm working hard on it.
As with most things for me, things are going slow and steady. I can be impatient, so sometimes, it's a little frustrating, but as they say, slow and steady wins the race...and I believe that.
I'm excited to see where I'll be next year at this time. It's hard, never-ending work running a website like this, but I continue to put the work in because I love it.
Thank you to all of you who come to my website to find vegan and gluten free recipes, who make my recipes and share pics of them with me on Instagram, and who support the work I do here.
It means a whole lot that there are some of you out there who keep coming back for more.
Here's to another year of Delightful Adventures, with many more to come. I'll be celebrating with the last (of the second batch) of my chocolate mint doughnuts.
I hope you love them as much as I do.
If you like these vegan gluten free chocolate mint doughnuts, you may also like these recipes, too!
- Peppermint Patties
- Vegan Peppermint Bark
- Dark Chocolate Mint Avocado Pudding
- Decadent Vegan Peppermint Hot Chocolate
- Vegan Gluten-Free Chocolate Peppermint Cupcakes
Vegan Gluten Free Chocolate Mint Doughnuts
For the Doughnuts
- 1 tablespoon ground flax seeds
- 3 tablespoon water
- ¾ cup gluten free flour OR all-purpose flour (see important notes about flour below)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup + 3 tablespoons coconut sugar
- ½ cup unsweetened dairy-free milk
- 3 tablespoons melted coconut oil
- ¼ teaspoon peppermint extract
- Preheat oven to 375°F.
- Grease your doughnut pan (if needed).
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk the flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
- In a small bowl, mix the milk, melted coconut oil, peppermint extract, and flax mixture together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity.
- Bake for 10 minutes.
- Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
- Remove the doughnuts from the pan and place on a cooling rack.
- While the doughnuts are cooling, make the glaze:
- Add the powdered sugar and cocoa powder to a small bowl and add the warm milk, and peppermint extract.
- Mix until everything has combined into a liquid glaze.
- When the doughnuts have fully cooled (they don't take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
- Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)
- If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour in the blue bag, NOT the red bag, so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
- This recipe will NOT work with coconut flour.
- Brown sugar may be used instead of coconut sugar.
- If you are making the vegan gluten-free version, the batter will be very thick. That's OK! Just pipe it into the pan as-is.
- A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
- It's best to eat the doughnuts the same day they were made. The glaze does not hold up well. If you have leftovers, refrigerate them but know that the glaze may melt into the doughnut if kept for too long!
- Nutrition info listed below is for the vegan gluten-free version. Calorie count for 1 doughnut using the vegan only recipe is 184 calories. Nutrition info is to be used only as a rough guide, click to learn how nutrition info is determined on this website.