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4 from 1 vote

Vegan Gingerbread Donuts

Prep Time15 mins
Cook Time15 mins
Servings: 12


Dry ingredients

  • 1 1/2 cups (225g) plain flour
  • 3/4 cups (120g) coconut sugar, or organic brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • Pinch of any good-quality salt

Wet ingredients

  • 1 1/4 cups (315mL) plant-based milk, such as almond, soy or coconut,
  • 1/4 cup (45mL) plant-based yoghurt
  • 1/4 cup (65mL) light-tasting vegetable oil, such as sunflower or rapeseed
  • 1 tbsp vanilla extract

Frosting (optional)

  • 1 cup (130g) cashews, soaked in water for at least 4 hours
  • 1/2 cup (120mL) coconut cream
  • 1/4 cup (85mL) maple syrup, or to taste
  • 1 tsp vanilla extract
  • Half a lemon, zest and juice (optional)
  • Pinch of any good-quality salt

To decorate (optional)

  • Gingerbread people


  • Preheat the oven to 180°C (350°F). Place two silicone donut moulds on a baking tray.
  • To make the donuts: Add all the dry ingredients to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients to the bowl and mix until combined.
  • Pipe or spoon the batter into the donut moulds.
  • Bake the donuts for 12-15 minutes or until a skewer can be inserted in a donut and it comes out clean. Allow the donuts to fully cool in the moulds then carefully remove them.
  • To make the frosting: Drain the cashews. Add the cashews and the rest of the ingredients to a blender. Blend the mixture until it is as smooth as possible.
  • Pour the frosting into a bowl. Carefully dip each donut into the frosting.
  • Place gingerbread people on the donuts if desired.
  • Serve the donuts immediately. Alternatively, store the donuts in an airtight container in the fridge for up to 3 days. The donuts and frosting can frozen separately for up to 1 month.