In my mind, the north pole looks an awful lot like a donut shop, full of Powdered Sugar Polar Bear and Mini Penguin Chocolate-Frosted Donuts prancing around. In fact, I think the National Geographic would be all the more interesting if they gave these guys their own reality show. A battle showdown between hopped-up-with-sugar bears and birds…
Talk about the best of both worlds! You now have two options: One for the chocolate lover (thanks to Enjoy Life’s chocolate chips, you can feel safe that your little ones [or YOU] are eating dairy and allergen-friendly chocolate!) and pure sugar in powder form for the other. If I was going by coating alone I would have to choose the chocolate-frosted. It’s always been the strongest leader in the donut world for me. But if we were voting on cuteness factor, well goodness, how in the world could you even make me choose?? It’s a tie all the way!
Recipe notes:
I used my newest all rice flour blend that is ultra light and makes my baked goods just that much softer for these Mini Penguin Chocolate-Frosted Donuts. You can use Enjoy Life’s All Purpose Flour though, too. I know! Take that in. They have baking mixes. What is great is that they mixes are ALL free of the top 8 allergens.
Now, if you or someone you love needs this recipe to be completely nut free, you can always use pumpkin seeds for the wings and sunflower seeds for the feet.
This way to making your own Mini Penguin Chocolate-Frosted Donuts*:
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Mini Penguin Chocolate-Frosted Donuts
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 18 Penguins 1x
Ingredients
Dry Ingredients:
- 1½ c. Cara’s Light Blend or use Enjoy Life’s All Purpose Blend
- ½ tsp. xanthan gum
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ c. brown sugar
- ¼ tsp. sea salt
- ¼ tsp. nutmeg
Wet Ingredients:
- ½ c. nondairy milk
- 2 tsp. apple cider vinegar
- ¼ c. vegetable oil
- ½ tsp. vanilla extract
- For the Penguins:
- 1 c. Enjoy Life chocolate chips, melted
- 1/4 c. nondairy white chocolate, melted
- 36 homemade googly eyes
- 36 almond slices (or use pumpkin seeds)
- 18 almonds, sliced in half (or use sunflower seeds)
- yellow-colored vegan jelly candies (I bought mine from Trader Joe’s)
Instructions
- Preheat your oven to 350 degrees. Grease a mini donut pan.
- In a medium bowl, whisk together the dry ingredients. Make a well in the center of the bowl and add all the remainder of wet ingredients. Stir with a wooden spoon until just incorporated and allow to sit for 5 minutes. Stir again briefly.
- Pipe out the batter into the pan.
- Bake 8 minutes. Allow to slightly cool in the pan for 2-3 minutes and then cool on a wire rack.
- On a piece of wax paper, pipe out the melted white chocolate into 18 ovals for the penguin bellies. Freeze for 5-10 min until set.
- If your melted Enjoy Life chocolate is too thick for dipping, you can add 1 Tbsp. coconut oil or shortening to lightly thin out. Dip each donut into the chocolate and set on the wax paper. Assemble the penguin body and allow to set in freezer for 10 minutes.
*Snow not included.
Though compensation was made for this post by Enjoy Life, all text and opinions are completely my own. To read more about my sponsors, click here.
OMG! Chocolate donuts. I like chocolate donuts so much. I cannot wait to try this recipe so I am going to cook it for me.
Yay! You are gonna love them!
Hi Cara! This looks scrumptious. This is awesome delicious recipe. I tried it last week in the weekend and wants to say that it was amazing, yummy and everyone at home likes it very much. I’m so glad I stumbled across your blog. I regularly check your blogs thereafter for new delicious recipes . Thanks for sharing new recipes.
YES!! So happy they worked out well Mikkel, xo
Hi there! Thank you for all the wonderful ideas, especially because my food allergic family can enjoy your treats together!
I had a question about the mini donut ingredients. Did you take out the EnerG egg replacer for any particular reason? I had made your began, GF donuts first before I saw the polar bears and penguins, and noticed the addition of baking soda and the removal of the egg replacer. Just curious about the change and if it was a texture choice (I thought the flavor was spot on!).
Hi Julie 🙂 When I first created this donut base, I used the EnerG egg replacer but since then, I have grown a lot in my knowledge of baking gluten, egg, and dairy free. I realized that it not only wasn’t exactly necessary to have it but I also realized that not everyone has access to/knows what it is. Either way, however, still works just fine! Much love, xo.
Hi Cara, I had a lovely dinner last night with Fred and Lisa Ansis. I just love those two. Just wanted to congratulate you and Matt. Also, your site is so much fun to look through. What a great way to teach kids to eat well at an early age. Plus, parents must love you and your creative ideas! Have a wonderful day.
Thank you so much! Appreciate the kind words, xo