Doughnuts……ah yes, chocolate doughnuts. So good. Even better when they involve white chocolate peppermint bark.
Lovely Disclaimer: I was able to reduce the sugar content of the doughnuts with the help of Monk Fruit In The Raw. I received a free sample from the Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp., and am eligible to win prizes associated with the contest. I was not compensated for my time.
Let’s get to that recipe.
Gluten-Free Vegan Chocolate Peppermint Bark Doughnuts
- cooking spray
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 2 tbsp coconut flour
- 1/4 cup Monk Fruit in the Raw
- 2 tbsp coconut sugar
- 1/4 cup dark cocoa powder
- 2 tsp baking powder
- 1/8 tsp salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water- let rest for five minutes before using)
- 1/2 cup unsweetened applesauce (room temperature)
- 2/3 cup unsweetened almond milk (room temperature)
- 4 tbsp coconut oil- separated
- 1/4 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/4 cup vegan chocolate chips
- 1/2 cup vegan white chocolate chips
- 1/4 cup crushed candy canes (to avoid artificial colorants, choose organic)
- Preheat oven to 350 degrees. Coat doughnut pan with cooking spray.
- Mix dry ingredients (oat flour through salt) in a large bowl, stirring with a whisk to combine.
- Mix flax egg, applesauce, milk (room temperature to avoid hardening the melted coconut oil), 3 tbsp melted coconut oil, peppermint extract, and vanilla extract in a medium bowl, stirring with a whisk to combine.
- Add the wet ingredients to dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Bake for 20-23 minutes. (Baking for a shorter amount of time will leave you with a more brownie-like texture.) Let doughnuts fully cool.
- In a shallow bowl, melt white chocolate chips and 1 tbsp coconut oil in microwave (about 25 seconds). Place crushed candy canes in a shallow bowl.
- When doughnuts are fully cooled, dip first in the white chocolate, then in the crushed candy canes.
Have you tried a monochromatic look yet? I recommend it; it’s easy to pull off and looks chic. Pick a color and go with it. Today, I went with navy. My accessories have a few pops of nude and pink, but overall the look is all about the blues.
I think mixing up a monochromatic look by varying shades or textures (or both) is a good way to venture into this trend. For this look, I played with texture by pairing a neoprene(ish) crop top with a chiffon(ish) pleated skirt. Alternatively, I could have thrown in some lighter or more intense blues. Next time.
A Lovely Side Note: Keep your eyes out for quality pieces at H&M. I picked up this great, well-made crop top at the end of Spring last year. Because of the thickness of the piece, I knew I would not be able to wear it until Fall, but I was ok with that. It’s out and about now in full force.
Top: H&M (similar)/ Skirt: H&M (similar)/ Shoes: Aldo/ Sunglasses: Ray-Ban/ Clutch: Coach/ Necklace: Banana Republic/ Rings: Banana Republic
Happy Thanksgiving Lovelies!!!! I wanted to share with you my new favorite dessert and a perfect dish to bring to a holiday gathering- a yummy gluten-free, vegan Pumpkin Roll. Watch how I make this roll below!
- 1/4 cup oat flour
- 1/4 cup sweet rice flour
- 1.5 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/2 cup pumpkin puree
- 2 tbsp coconut oil (melted)
- 2 tbsp pure maple syrup
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- parchment paper
Coconut Whipped Cream
- 1 can coconut cream (open and refrigerate can 4-10 hours prior to use)
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
- In a large bowl, combine oat flour, sweet rice flour, cinnamon, baking powder, baking soda, nutmeg, salt, allspice, and cloves, stirring with a whisk to combine.
- In a medium bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest for five minutes to thicken.
- Add melted coconut oil, pumpkin puree, maple syrup, almond milk, and vanilla to flax egg, mix well.
- Add wet ingredients to dry, mixing just until combined.
- Using a spatula or rubber scraper, spread thin layer of batter onto parchment paper.
- Bake for 15 minutes.
- While cake is baking, beat the coconut cream (do not use any liquid from can) with electric beaters for 2-3 minutes.
- Add maple syrup and vanilla extract. Beat 1-2 minutes. Chill until ready to use.
- When cake is fully cooled, spread a thin layer of coconut cream over the cake. Carefully roll. Slice into 6-8 pieces. (Watch video for tips!)