Peppermint Chocolate Cake Donuts {with Almond Flour}
These healthy baked peppermint chocolate cake donuts are soft and moist, with cashew cream cheese frosting and crushed candy Canes on top, this will be your favorite holiday dessert recipe.
Servings: 9
Calories: 267kcal
Equipment
Ingredients
Chocolate peppermint donuts
- 1 egg room temp
- 1/4 cup apple sauce unsweetened
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup almond butter unsweetened
- ½ tsp peppermint extract
- 1/4 cup cacao powder 20g
- 1/3 cup almond flour 40g
- 1/2 tsp baking soda
- Pinch of Salt
Glaze
- 1 cup raw cashews
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- 1/2 tsp peppermint extract
- Crushed up Candy Canes
Instructions
- Preheat the oven to 350°F and lightly grease a silicone donut pan. You can use a regular donut pan as well, just grease it generously.
- In a large mixing bowl, whisk together egg, apple sauce, sugar, almond butter, and peppermint extract.
- In a separate mixing bowl, mix cacao powder, almond flour, baking soda, and salt. Sift is there are lumps with almond flour and cacao powder.
- Gently fold the dry ingredients into the wet mixture. Do not over mix.
- Spoon or pipe the mixture into the greased donut pan. If you don’t have a piping bag, add the batter into a Ziplock bag, seal and cut a small hole in one corner, and squeeze into the donut pan. Fill close to the top, but d not overfill.
- Bake for 18 -20 minutes or until a toothpick comes out clean after inserting in the middle.
- Blend the ingredients for the cashew cream icing, until smooth and creamy. if too liquidy, you can leave it in the fridge for 20 minutes to get to your preferred consistency.
- Let the donuts completely cool before icing them.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 23mg | Sodium: 192mg | Fiber: 3g | Sugar: 17g