Vegan Peppermint Brownie Donuts

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These Vegan Peppermint Brownie Donuts are the epitome of Holiday cheer! Not only are these donuts completely moist + fluffy, but they remind you of the best fudge brownie in donut form! Plus, with a delicious vegan chocolate peppermint infused body and topped with an easy chocolate glaze, these donuts are gooey and melt-in-your-mouth goodness, worthy of a seat at the BEST OF HOLIDAY DESSERTS table! Completely dairy-free, vegan, + oil-free.

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Dessert

Keyword: baked, brownie, brunch, chocolate, classic, dairy-free, dessert, donuts, doughnuts, easy, espresso, fall recipe, fluffy, gluten-free, healthy, holidays, homemade, indulge, peppermint, plant-based, recipe, soft, sweet, traditional, vegan

Servings: servings

Calories: 642kcal

Author: Shanika

Ingredients

Vegan Brownie Donuts:

½ cup Country Crock® Plant-butter (See Notes!)
1 ½ cups organic all-purpose flour + 2 Tbsp (See Notes!)
¼ cup cacao powder or cacao
2 tsps baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup organic brown sugar
2 tsps dissolvable espresso powder
2 tsps peppermint extract
1 cup Almond milk + 2 tsps ACV
1 cup vegan chocolate chips

Chocolate Glaze:

2 cups organic powered sugar + more if needed!
2 Tbsps cacao powder or cacao
1-2 Tbsps Almond milk + more if needed!
1 teaspoon vanilla extract

Topping:

1 cup crushed candy cane

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, peppermint extract, and whisk everything together.
Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in chocolate chips.
Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
Bake for 10-12 minutes or until toothpick inserted into donuts comes out clean.
Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

Chocolate Glaze:

Whisk together the powdered sugar, cocoa powder, Almond milk, and vanilla until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
Once fully cooled, dip each donut into the prepared Chocolate Glaze and set them back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
Sprinkle tops with crush candy cane pieces and enjoy!
Bon Appetite!

Notes

STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
SWEETENER: If you choose to opt out of brown sugar, you can always substitute for organic pure cane sugar, coconut sugar, Agave, or pure maple syrup instead.
GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend. **NOTE: When using this GF flour, be sure to reduce the ‘buttermilk’ by ½ cup and add 1 tablespoon additional milk if needed.**
FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour.
PLANT-BASED BUTTER: If you’re looking to purchase this specific Plant-Based Butter used, visit Country Crock's site for options!

Nutrition