Gluten Free Peppermint Chocolate Donuts
  • ½ cup brown rice flour
  • ½ cup gluten free all purpose white flour
  • 1 cup milk of choice
  • ⅓ cup cocoa powder
  • 2 T oil (I used avocado)
  • ½ cup applesauce
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • 1 tsp guar gum or xanthan gum
Coconut Cream Peppermint Frosting
  • 1 cup coconut cream (canned and refrigerated overnight)
  • 3 T powdered sugar
  • ½ tsp peppermint oil
  • crushed candy canes
  1. Combine all ingredients and mix well. Pour into donut pan and bake 350 for 12-15 minutes or until toothpick comes out clean in the center. Allow donuts to cool on a wire rack.
  1. Use a hand mixer to whip chilled coconut cream, powdered sugar and peppermint oil until fluffy (about 5 minutes)
  2. Spread cream on cooled donuts and sprinkle with crushed peppermint. Enjoy!
Notes: Keep extra cream refrigerated for up to 5 days. If you will be serving the donuts at a later time, keep frosted donuts refrigerated and wait to sprinkle with peppermint candy or else the candy will bleed. The donuts alone freeze extremely well.
Recipe by Petite Allergy Treats at