Fody's Chocolate Peppermint Glazed Gluten-Free Donuts

Pre-heat the oven to 350F and grease a silicone donut pan.

In a large mixing bowl add eggs, sugar, vanilla, oil and chocolate milk + beat until smooth.

Next add flour, baking powder, cocoa powder, and salt to a medium mixing bowl + whisk gently to combine.

Using a silicone spatula, fold dry ingredients into wet until fully incorporated. If your batter has some clumps, gently whisk until no clumps remain, being careful not to over mix the batter.

Pour or pipe batter into a silicone donut pan and place the donut pan on a baking sheet for easier in and out of the oven. Bake for 15 minutes or until a toothpick comes out clean.

While donuts bake, whisk together powdered sugar, coconut cream, and peppermint extract until a smooth glaze forms.

Allow donuts to cool completely prior to glazing. Once your gluten-free donuts are cool, dip them top down into the glaze. Sprinkle with candy cane pieces if desired.

Note: Piping the batter will result in a more traditional donut shape while simply pouring the batter into the donut pan will result in a flat bottom. This is purely an aesthetic choice that is up to your personal preference. If piping, ensure that you fill the donut pan around ¾ of the way as the donut will expand while baking.