The girls like mini donuts and I haven’t made them in a few weeks so I whipped up some chocolate ones topped with crushed candy cane pieces to have with hot cocoa one morning for breakfast. If you want to make some for yourself and would like a protein version see notes below!
Chocolate Holiday Mini Donuts
Makes 18-22 mini donuts
1c cake flour, regular flour does work but they will be more dense (if using gluten-free flour add 1/2tsp xanthan gum and 1/2 tsp baking soda)*
1/2c cacao powder
2 tsp baking powder
1/4 tsp salt
1 flax egg (1 TBSP ground flax + 3 TBSP warm water), or regular egg
1/3c pumpkin puree
1/4c coconut palm sugar, sucanat, or sugar of choice (used coconut palm)
1/2c non dairy milk (used So Delicious Unsweetened Vanilla Almond Milk Plus)
1 tsp vanilla
1 tsp lemon juice
1TBSP coconut oil, melted
2-3 peppermint candy canes, crushed
*For protein version use 1/3 cup oat flour, 1/3 cup buckwheat or brown rice flour, and 1/3 c chocolate protein powder (Vega Performance Protein or Protein Smoothie).
Preheat oven to 425. In a small bowl mix flax and water if using flax egg, set aside to thicken. In a small bowl mix together lemon juice and milk and set aside for 5 minutes. In a large bowl mix together flour, sugar, cacao powder, and baking powder. Mix together flax egg, milk mixture, pumpkin, and coconut oil. Add wet ingredients to dry until just combined. Spoon or pipe mixture into mini donut pan filling half way. Bake for 7-8 minutes. Sprinkle with powder sugar, toppings of choice, or Chocolate Mint/ or Mint Glaze as shown (recipe below) and candy cane sprinkles. Enjoy!
with only Chocolate Mint Glaze
Chocolate Mint Glaze
1/4 c So Delicious Chocolate Mint Milk
1 c powdered sugar
Mix together until smooth.
Peppermint Glaze
1/4 c non dairy milk of choice, vanilla or unsweetened
1 c powdered sugar
1/4- 1/2 tsp peppermint extract to taste, optional you can omit to make a plain glaze and just add crushed candy canes
Mix together until smooth.
