Peppermint Mocha Donuts | A Girl & Grey | @agirlandgrey

Three words. 

Peppermint. Mocha. Donuts. 

Yup, they’re a thing, and nope, I didn’t need a deep fryer to make them. 

My nan once offered me a deep fryer and I turned it down. Then, I realised that you can make donuts in a deep fryer, and immediately regretted it… but only for a second. 

Is it just me, or are deep fryers kind of… gross? Like, I’m not against eating anything made in a deep fryer. Honestly, gimme all the donuts and fries and deep fried ice-cream. 

But, they do seem like such a gross burden to keep. So much clean up, so much *work* to even use… I’ll stick with the oven thanks.

So, when I saw a donut tray for my oven, I squealed in absolute delight. 

Baked DONUTS. Yes DONUTS, but made in an oven. 

Arguably much **healthier than your traditional deep-fried ring of dough, and just as delicious. 

**This is not me swearing off Krispy Kreme, btw. I bloody love an Original Glazed.

So, here’s the recipe for these super-festive, v. Christmassy Peppermint Mocha Donuts. They were an absolute breeze to make and are dairy-free too, if you’re into that sorta thing. 

To make these Peppermint Mocha Donuts, you’ll need:

1 cup self-raising flour

1/4 cup of cacao powder

1/2 teaspoon of baking powder

1/2 cup brown sugar

1/2 teaspoon pink salt

2 teaspoons instant coffee

1/2 cup almond milk

1 egg

1/4 cup extra virgin olive oil

1 tbsp vanilla extract

1/2 tsp peppermint extract


And for the glaze:

1 cup icing sugar

4 tbsp cacao powder

3-4 tbsp almond milk

1 tsp vanilla extract

1 tsp peppermint extract

3-4 crushed candy canes


Here’s how you make them:

Step One: Preheat the oven to 175 degrees Celsius. Grease a donut tray with liquified coconut oil and set aside. 

Step Two: In a large bowl, mix together the self-raising flour, cacao powder, sugar, baking powder, salt and instant coffee.

Step Three: In a small bowl, whisk together the egg, extra virgin olive oil, vanilla and peppermint extract. 

Step Four: Add the wet mixture to the dry mixture and fold until *just* combined. 

Step Five: Scoop batter into the donut tray, filling each donut mould about 2/3 of the way. 

Step Six: Bake 12-15 minutes, or until the donuts spring back when lightly touched. Allow the donuts to cool in the pan for one minute before transferring to a wire rack to cool completely.

Step Seven: Now, make the glaze by whisking together all of the ingredients, minus the candy canes. 

Step Eight: Once the donuts are completely cooled, dip each one in the glaze, carefully placing it back on the wire rack and allowing it to set for a minute before topping it with chopped candy canes. 

Step Nine: When you have finished the candy cane sprinkling, feel free to dust them with a little extra icing sugar, if you wish. I also drizzled the extra glaze over the donuts, which made a nice touch!

Step Ten: Enjoy! The donuts are best eaten within one day of making them, however they do store well in a cool, dry place for three days in an airtight container.

*Recipe adapted from A Classic Twist’s Peppermint Mocha Donuts.

Peppermint Mocha Donuts | A Girl & Grey | @agirlandgrey