Devil’s Food Cake Donuts, So Sinfully Delicious!

Dreaming of devil’s food cake donuts at Christmas time… hmmm, I hope Santa doesn’t mind. Who could blame me when these donuts taste like luscious devil’s food cake though… after all it’s just the chocolate version of angel’s food cake, right? Well the very rich, lush, and naughty version. lol

I used non-dairy eggnog for the liquid, because I have been on an eggnog binge since I first tasted Califia Farms Almond Milk Holiday Nog. It is soooo good!! I’ve been using it in practically everything. Smoothies, baking, yeah just about everything.

If you love holiday nog treats, definitely try this yumilicious Cranberry Eggnog Bread too!

It has such a rich taste, without being cloying or having that strange aftertaste that some plant based versions do. Even my husband, who usually dislikes eggnog, really likes this a lot. So yeah, I used it in these bad boys too.

This comes together very easily, and the baking soda reacts with the cacao in a way to insure the deeper color and also the fluffy tenderness that devil’s food cake is known for.

For the glaze, I use organic (and vegan friendly) confectioner’s sugar. I really prefer melted non-dairy chocolate for these donuts, but I didn’t realize that I was completely out until I went to make them. I wrote down the recipe for both though, so you can chose whichever you like.

They are a lush treat, but they are refined sugar-free (if you don’t use the glaze), vegan, and you can make them gluten-free too.

Santa is actually going to love this more than the usual cookies and milk. Now I just have to part with a couple of these yummy cake donuts. Oh the dilemma! Santa or coal in my stocking (🎅 or 🍩😈), what do you guys think?

Love sinful food like these Devil’s Food Cake Donuts?

Here are some more lust worthy dreamy treats and desserts. They are family favorites, and I know you’ll also gleefully savor them… Luscious Chocolate Chip Cookies, Ultimate Vegan Chocolate Cake, and naughty AND nice yums too!

Devil's Food Cake Donuts with Peppermint Glaze

Print Recipe

Serves: 6 donuts Cooking Time: 30 minutes (including prep time)

Ingredients

1 tablespoon flaxseed meal
3 tablespoons warm water
3/4 cup white spelt flour or 1 to 1 gluten free flour
1/4 cup extra fine almond flour
1/4 cup organic cacao powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup vegan eggnog*, at room temperature
1/4 cup pure maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
Peppermint Glaze- 2 Ways
Melted Chocolate Version:
1/3 cup non-dairy chocolate chips
1 - 2 tablespoons coconut oil
1-2 drops pure peppermint extract
Confectioner's Sugar Version:
1 1/2 cups organic vegan powdered sugar*
2 tablespoons almond milk eggnog
1-2 drops pure peppermint extract

Instructions

Stir flaxseed meal and water in a small bowl and set on the counter for 15 minutes.

In the meantime preheat oven to 350°F. Lightly coat a 6 donut pan with non-stick cooking spray; set aside.

In a medium bowl, whisk the flours, cacao powder, baking powder, baking soda, cinnamon, and salt together; set aside.

In a small bowl (I used the glass measuring cup with the eggnog in it), stir the eggnog, maple syrup, coconut oil, flax egg, and vanilla extract together. Pour into the flour mixture and stir just until combined.

Spoon the batter evenly between the donut wells. Smooth the tops and bake for 15 minutes, or until a toothpick inserted in one comes out clean. Remove pan to a wire rack, and allow donuts to cool in pan for 5 minutes. Enlarge the donut holes a little if they closed up during baking. I use a wooden chopstick that has a blunt tip. Tap them out onto a cooling rack to cool completely before frosting.

Peppermint Glaze- 2 Ways:

Melted Chocolate Version: Melt the chocolate and coconut oil in a microwave safe container for 30 seconds. Remove and stir and then heat for an additional 20 seconds. If it still needs to be melted, then do so in 10 second increments; stirring each time.

Confectioner's Sugar Version: *whisk the powdered sugar in a bowl before measuring, and then spoon into the measuring cups: level off top with the edge of a dinner knife. Mix in the eggnog and peppermint extract until smooth.

Dip the tops of the donuts in the glaze and allow to harden before serving. For a thicker coating, dip the donuts twice.