Gluten-Free Peppermint Mocha Mini Donuts

I decided to get really adventurous with my mini donuts this holiday season and make gluten-free + dairy-free Peppermint Mocha Mini Donuts! The combination of chocolate and peppermint really can’t be beat this time of year. Such as classic flavor! And it’s all finished with a sprinkling of crushed candy canes.

Who wouldn’t want to enjoy these festive mini donuts for Christmas breakfast?! Do you have a breakfast tradition for Christmas or other holiday festivities? Share in the comments below!

Gluten-Free Peppermint Mocha Mini Donuts

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Servings 20 mini donuts


  • Mini Donut Pan


  • 2 cups gluten free flour I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • cup cocoa powder
  • 1 tablespoon instant coffee
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ cup coconut milk or other non-dairy milk
  • ¼ cup melted coconut oil or dairy-free butter
  • ½ teaspoon vanilla
  • ½ teaspoon peppermint extract


  • ¾ cup dairy-free chocolate chips
  • 1 tablespoon coconut oil or dairy-free butter
  • crushed candy canes to top


  • Preheat oven to 400 degrees ans spray your donut pan with cooking spray.
  • Mix all dry ingredients for donuts together in a bowl.
  • Then mix the wet ingredients together in a separate bowl.
  • Pour the dry ingredients into the wet ingredients and mix until well combined.
  • Use a piping bag or ziploc bag with a corner cut off to pipe the donut batter into the donut pan.
  • Bake for 7 – 8 minutes (if making regular sized donuts, bake for 10 – 11 minutes). Remove from oven and let cool.
  • To make the frosting, melt the chocolate chips and coconut oil in the microwave.
  • Dip the tops of each donut into the chocolate frosting and transfer to a wire cooling rack to harden for 10 minutes before sprinkling with crushed candy canes.


  • You can also use a regular donut pan with this recipe to make 12 regular sized donuts.
  • I recommend eating these the same day. Mine only lasted and additional 2 – 3 days. 
This recipe has been lightly adapted from Choosing Chia.
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