Chocolate and peppermint are an ideal combination at my house; when you make them into a doughnut form the little ladies are out of bed fast!
2 1/2 cup whole wheat pastry four
3/4 cup candy cane sugar (grind 7 candy canes in a food processor until fine texture)
3 Tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 1/4 cup almond milk (or any other milk)
1/4 cup neutral flavored oil
1/4 cup apple-cider vinegar
1 tsp vanilla extract
For the glaze frosting:
1/4 cup dark chocolate chips
2 tbsp milk or brewed coffee (yum on the coffee)
1/2 powdered sugar
sprinkle of candy cane sugar
Sift the dry ingredients together. Mix the wet ingredients in a separate bowl, then add to the dry ingredients and mix until all ingredients are wet. Spoon the mixture into a large ziplock bag and cut a corner, pipe into a doughnut pan (I found mine at Target). Bake at 375 degrees for 11 minutes, let cool for 5 minutes before removing from pan.
While doughnuts are baking, melt the dark chocolate in the milk, add the powdered sugar and stir with a fork to break up the sugar clumps.
Frost doughnuts then sprinkle with candy cane sugar. Makes 12 doughnuts. (Adapted from a Chloe Coscarelli baked doughnut recipe found in “Chloe’s Vegan Desserts”)