Just in time for Christmas! Dreamy chocolate donuts topped with a crunchy, minty candy cane icing! These are the perfect treat to leave out for Santa on Christmas Eve!
Hello everyone! It’s been a while! Yup, my first recipe of 2018 is coming right at the end.. For those of you that didn’t know, I took a break from SLC for an entire year! More about that can be found here. I am glad to be back and I’m ready to head full force into Christmas baking!
Since I departed with a donut recipe this time last year, we are going to start things back up with donuts, cause well, I love donuts. This recipe is super simple (cause Lord knows everyone needs a little more simple in their lives this time of year) and is a delicious break from (or addition to) the typical Christmas cookies and cakes and other holiday treats tempting you at every move.
Plus, everyone has collected like 47936 candy canes in the past month anyways, right? Nothin’ screams CHRISTTTMAAAS more than a good old cane cane. Might as well put em’ to use. You could always get the crushed variety of candy cane from somewhere like the sacred land of Bulk Barn, or you can be like me and showcase your aggression by crushing them yourself. The latter is definitely more enjoyable ;). A food processor or blunt force trauma both achieve desirable results.
And there’s not much more to it.. bake them donuts, coat them donuts in minty glaze, and dunk them donuts into your crushed ‘canes. Das it. The real Christmas miracle here is whether or not these donuts will last until Santa’s arrival.
Merry Christmas and enjoy, friends!
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup unsweetened non-dairy milk
- 1.5 tbs coconut oil, melted
- 1 flax egg (1 tbs ground flax + 3 tbs warm water)
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 1-1.5 tbs non-dairy milk
- 1/2 tsp peppermint extract
- Approximately 100g crushed candy canes
- Preheat oven to 350 °F
- In a small bowl, combine 1 tbs ground flax with 3 tbs warm water. Set aside to thicken
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt
- In a large bowl, whisk together the sugar, milk, melted coconut oil, flax egg, and vanilla extract
- Add the dry ingredients to the wet, and mix until combined
- Pour batter into a piping bag or ziplock bag with a corner cut off, and pipe into a greased donut pan
- Don’t over fill the wells, pipe around once in a circular motion into each well
- Bake for 14-17 minutes, or until a toothpick inserted in the donuts comes out clean and the donuts spring back when touched - 15 minutes was perfect for me
- Allow donuts to cool in the pan for a few minutes, then remove and continue to cool on a cooling rack
- Combine all ingredients for the glaze in a bowl and stir until fully combined. You may need to add a bit more milk if too thick, or some more icing sugar if too thin
- Dip cooled donuts into the glaze
- Press the freshly glazed donuts into the crushed candy canes
- Allow glaze to set before stacking donuts on top of each other or transporting
Chocolate cake donuts adapted from Gretchen’s Bakery.
If you make this recipe, snap a pic using the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!