Vegan Gingerbread Donuts
These Vegan Gingerbread Donuts are like a fluffy gingerbread in donut form. Baked, not fried, and topped with a maple cinnamon icing, they are the perfect treat for Christmas morning.
Gingerbread – the spice of the season. It’s warm, comforting and nostalgic. One of my favorite Christmas traditions is making gingerbread houses. Have you ever baked the gingerbread from scratch? I have not, I’m afraid if I do the whole house will fall apart (the gingerbread house, not my actual house – LOL). So, we usually settle for the store-bought kits. Once decorated, we rate them all, because what’s the purpose of making them without a contest? Speaking of contest, I remember when I was in elementary school there was a school-wide gingerbread contest. It was the last day of school before winter break and the cafeteria was transformed into Santa’s workshop. There were tubs of frosting, buckets of candy, and gingerbread houses ready for all of us to decorate. It was so much fun that the stomachache that followed was well worth it. When we returned from winter break, all of the gingerbread houses (there must have been 300+) were showcased all around the school. Although, I don’t remember who won (it obviously wasn’t me).
I cannot seem to get enough gingerbread flavors this time of year. I’ve been making everything gingerbread flavored – oatmeal, cookies, granola, truffles, baked loaves, and these delicious donuts. The donuts are made without molasses, incredibly easy to make since they are baked, not fried, and they only take 15 minutes in the oven. Once they are out of the oven, dip them in the maple cinnamon icing and you have fluffy, gingerbread donuts that are ready to eat in just under 30 minutes. Pair them with a gingerbread latte for the ultimate cozy treat.
These donuts are a great quick and easy breakfast option for Christmas morning. And yes, they are kid-approved.
Ingredients
• All Purpose Flour
• Cane Sugar – you can use coconut sugar to make the donuts refined sugar free
• Baking Powder
• Gingerbread Spices – ginger, cinnamon, all spice, nutmeg, cloves and cardamom.
• Plant Milk – I typically use oat milk but any plant milk should work (soy, almond, hemp, etc.)
• Neutral Flavored Oil – melted refined coconut oil, vegetable oil, canola oil, avocado oil, etc.
• Vanilla Extract
• Powdered Sugar – use powdered monk fruit to make this recipe refined sugar free.
• Maple Syrup
If you follow along with most of my donut recipes, you’ll notice that I like to make mini donuts (I think everything miniature is just cuter) but they can be baked in any size. I use this non-stick mini donut pan from Wilton, and I also use their non-stick regular size donut pan. Wilton donut pans are truly non-stick, and they can be put in the dishwasher.
Embrace the flavors of the season and make these quick and easy Vegan Gingerbread Donuts. You won’t regret it!
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Vegan Gingerbread Donuts
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup plant milk, oat, soy, almond, etc.
- 1/4 cup neutral-flavored oil, vegetable, canola, coconut
- 1 tsp vanilla extract
Maple Cinnamon Icing
- 2 cups powdered sugar
- 1 tsp plant milk, add more as needed until desired consistency is reached
- 1 tbsp maple syrup
- cinnamon, for sprinkling
Instructions
- Preheat oven to 350F and grab your donut hole pan (I use the Wilton non-stick donut hole pan for this one, or you can bake them into regular donuts using a regular donut pan)
- Add all the dry ingredients to a large bowl and whisk until combined.
- Add the wet ingredients to the bowl and mix with a wooden spoon until just combined.
- Add the batter to a piping bag, ziplock bag, or use a pouring glass to add the batter to each donut cavity until 3/4 full.
- Bake the donuts for 15 minutes.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Then, remove the donuts and place on a wire rack to cool for another 10 minutes.
- Meanwhile, make the maple cinnamon icing by whisking all the ingredients together in a bowl. Add more plant milk as needed, the mixture should be thick and slowly fall off the whisk.
- Dip each donut into the icing and place back on the wire rack. Repeat with each donut. Sprinkle the donuts with cinnamon.
- Allow the frosting to set for about 10 minutes, then serve!
