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These Vegan Gingerbread Donuts with Gingerbread Sugar are baked to perfection, and made healthier with natural ingredients! They’re light and fluffy, filled with cozy holiday gingerbread flavour!
Today. is. the day. The day for gingerbread season to start!
That’s right friends. We had a good run with pumpkin season this year, (with some great recipes like this Healthy Maple Pumpkin Bread and these Pumpkin Spice Latte Cupcakes) but alas, all good things come to an end.
But luckily, as the old saying goes, “when one door closes, another one opens.” And this this case, we’re opening the door to GINGERBREAD SEASON! Who else is as excited as I am? Honestly, nobody.
I
Including these Vegan Gingerbread Donuts with Gingerbread Sugar, which are on repeat in my home!
Yes, the love is real. These donuts are no joke people. They’re light and fluffy and airy and completely filled with delicious gingerbread flavour. Oh, and just in case that isn’t enough gingerbread for you, we top them off with a gingerbread sugar (instead of cinnamon sugar) because, GINGERBREAD!
How to make these vegan gingerbread donuts
In one bowl, mix wet ingredients. In a separate bowl, mix together the dry ingredients. Add wet ingredients to dry ingredients, and gently mix thoroughly together.
When you’re making the batter for these vegan gingerbread donuts, make sure not to overmix, otherwise they won’t come out light and fluffy! Mix just until incorporated.
The batter should be thick enough to pipe into the donut pan. You can either use a piping bag to pipe the batter into the donut pan, or you can use a thick ziplock bag and just cut a hole in the corner.
Bake the donuts at 400 degrees, and bake for 10-11 minutes. Prepare the gingerbread sugar in a second bowl, and toss the donuts in the sugar while they’re still warm to help the sugar stick!
A few notes on this recipe:
- You have a few options for flour here. I like to use organic white spelt flour, but regular flour or a 1-1 baking gluten-free blend will work well too. You can opt for half white flour and half whole wheat if that’s something you prefer!
- I like to use refined coconut oil since it has zero flavour, but any coconut oil, or neutral tasting oil will work well.
- These donuts are baked rather than fried, making them a healthier recipe that uses a lot less oil!
- If you
want to keep these donuts even lower in sugar, you can skip out on the coating. They’re still delicious without it!
More gingerbread recipes to try
If you tried these Vegan Gingerbread Donuts with Gingerbread Sugar or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Gingerbread Donuts with Gingerbread Sugar
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Get your gingerbread fix with these fluffy gingerbread donuts!
Ingredients
Gingerbread spice blend
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Donuts
- 2 cups Spelt flour blend, gluten-free flour blend, or regular flour
- 1/2 cup organic cane sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- gingerbread spice blend
- 1 & 1/3 cups almond milk
- 1/4 cup coconut oil, melted and cooled
- 3 tbsp blackstrap molasses
- 1/2 tsp vanilla extract
Gingerbread sugar
- 1/2 cup sugar
- 1 tsp gingerbread spice blend
Instructions
- Preheat the oven to 400 degrees and spray a donut pan with cooking spray
- Mix the gingerbread spice blend ingredients together. Set aside 1tsp of the mixture to use in the gingerbread sugar coating.
- To prepare the donuts, mix all the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- Use a piping bag or a ziplock bag with the corner cut to pipe the donuts into the donut pan.
- Bake for 10-11 minutes.
- Remove and let cool slightly, then toss in a ziplock bag with the cinnamon sugar. (The coating should stick if the donuts are still warm, alternatively, you can spray the donuts with a bit of cooking spray before tossing in the gingerbread sugar mixture.)
Notes
I use this donut pan to make these donuts!
These donuts are best enjoyed within 2 days of making them
Nutrition
- Serving Size: 1 donut
- Calories: 203
- Sugar: 20g
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 0.8g
- Protein: 2g
Can these be frozen?
I wouldn’t recommend freezing them
I plan on making these when I go home for Christmas! I think my family will love them 🙂
Absolutely delicious! I honestly don’t even really like donuts, but I loved these. Will 100% be making these again, and will also be trying more recipes from Jess now.
So happy you loved the recipe Ashley!
Looks absolutely delicious!Must try soon!
Thank you Evreena!
I really love those Jess ! They look so fluffy and I can’t wait to try out the recipe ????
Thank you so much Aneta! Hope you enjoy!
Can’t wait to try these!
Hope you enjoy them Alyssa!
I absolutely loved this recipe (made them muffins). Will definitely make again ☺️
Hi Steph, thank you for the review. Happy to hear you enjoyed them and great to know they come out well as muffins!
I just made these last night and let me tell you… they are incredible! I was a little worried because my batter was runnier than expected – but I baked it up anyway and so glad that I did!! They are everything you could want from a gingerbread donut in both texture and taste 🙂 I brought them into work this morning to share but snuck two for myself freshly baked 😉
Hi Francesca, thank you for your review! SO happy to hear you loved the recipe! These are my favourite donuts and they’re great for sharing! 🙂
Hi! These look delicious! Could coconut sugar be used in place of cane sugar? Thanks!
Hi Joni! They should turn out fine using coconut sugar. It may alter the taste a bit!
Gingerbread donuts. They must taste awesome. It’s know on my to do list. Thank you for the recipe
Thank you so much Jasmin! Hope you love them 🙂