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4.86 from 7 votes

Vegan Gingerbread Donuts

Vegan gingerbread donuts made with just 6 ingredients and are incredibly light and fluffy! These cake donuts are baked not fried and can be made refined sugar free. You can also choose between a simple cinnamon sugar coating or a thick maple icing!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Cuisine: American, Vegan
Servings: 12 donuts
Author: Anthea

Ingredients

Dry ingredients

Wet ingredients

Option 1 - Gingerbread cinnamon sugar coating OR

Option 2 - Maple icing

Instructions

  • Preheat the oven to 180°C (350°F). Generously grease your metal donut pan or silicone donut mold. If you're using a silicone mold, place it on a sturdy baking tray.

To make the vegan gingerbread 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.
  • Use a piping bag with a large nozzle or a spoon to divide the batter into the donut pans.
  • Bake the donuts for 10-12 minutes if you're using a metal pan, or 15-17 minutes if you're using a silicone mold. The donuts are ready when you can press the surface of one and it bounces back, or when you can insert a toothpick into one and it comes out mostly clean.
  • If you used a metal pan, let the donuts cool in the pan for 5 minutes then transfer to a cooling rack. If you used a silicone mold, your donuts will be more delicate, so let them fully cool in the mold then remove them.

Option 1 - Gingerbread cinnamon sugar coating:

  • Combine the sugar and spice(s) in a shallow bowl.
  • Dip the cooled donuts in the sugar coating (if the sugar doesn't stick, see note 4). Enjoy immediately.

Option 2 - Maple icing:

  • Add all ingredients to a small saucepan over medium heat. Melt and mix the icing until it forms the consitency of runny nut butter. Add more milk to thin the icing or more powdered sugar to thicken it, keeping in mind the icing will thicken up a lot when it sets. (See note 5)
  • Dip the smooth side of each donut into the icing allowing the excess to drip off. If desired, top with gingerbread cookies. Allow the donuts to set at room temperature. When the frosting is dry to the touch, enjoy!

Notes on serving/storing the donuts:

  • The donuts are best enjoyed within 3 days of baking. If you'd like to serve them after the day of baking, I'd recommend storing them without the sugar coating or icing and decorating them on the day of serving. The donuts will soak up the sugar coating or icing after 1 day. The undecorated donuts can be stored in an airtight container at room temperature for 1 day, in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

  1. For gluten free donuts, I'd recommend using a high quality 1:1 gluten free flour or 50% almond flour (blanched almond meal) and 50% of any gluten free flour blend by weight.
  2. To make your own gingerbread spice blend, use 1 tablespoon ground cinnamon, 1 tablespoon ground ginger and ½ tablespoon ground nutmeg.
  3. You can substitute up to half of the oil with yoghurt. Instead use ¼ cup (45g) dairy free yoghurt and ¼ cup (65g) oil.
  4. If the sugar doesn't stick to the donuts, brush them with melted butter then dip them in the sugar. If you bake the donuts the day before, their exterior will become moist enough for the sugar coating.
  5. I'd recommend making a thicker rather than thinner icing as the latter will be more quickly absorbed into the donut after a few hours.

Nutrition

Serving: 1 donut without coating or icing | Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Sodium: 97mg | Potassium: 56mg | Fiber: 1g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!