Ingredients
Dry ingredients
- 1 ¾ cups (220g) all-purpose plain flour (use gluten free flour as noted for gluten free option)
- ⅔ cups (140g) packed brown sugar or coconut sugar
- 2 ½ tablespoons gingerbread spice (homemade blend: 1 tbsp cinnamon, 1 tbsp ginger, ½ tbsp nutmeg)
- 2 teaspoons baking powder
- Pinch of salt (optional)
Wet ingredients
- ¾ cup (190g) dairy-free milk
- ½ cup (125g) neutral flavored oil (or substitute half with dairy-free yoghurt as noted)
- 1 teaspoon vanilla extract (optional)
Option 1 – Gingerbread cinnamon sugar coating
- ¾ cup (150g) granulated sugar or coconut sugar
- 1 tablespoon gingerbread spice or ground cinnamon
Option 2 – Maple icing
- 2 cups (200g) powdered sugar / icing sugar
- 2 tablespoons (45g) vegan butter or margarine, or solid coconut oil
- 1 tablespoon (20g) maple syrup
- 1-2 tablespoons (15-30g) dairy-free milk, or as needed
Instructions
- Preheat and prepare pan: Preheat the oven to 180°C (350°F). Generously grease your metal donut pan or silicone donut mold. If using silicone molds, place them on a sturdy baking tray to support during baking.
- Mix dry ingredients: In a large mixing bowl, whisk together all dry ingredients—flour, brown sugar, gingerbread spice, baking powder, and salt—until lump-free.
- Add wet ingredients: Pour in the dairy-free milk, neutral flavored oil, and vanilla extract if using. Mix until just combined into a smooth batter.
- Fill donut pans: Using a piping bag with a large nozzle or a spoon, divide the batter evenly into the donut molds or pans.
- Bake donuts: Bake for 10-12 minutes if using a metal donut pan or 15-17 minutes if using silicone molds. Donuts are done when they spring back to touch or a toothpick inserted comes out mostly clean.
- Cool donuts: For metal pans, let the donuts cool in the pan 5 minutes before transferring to a wire rack. For silicone molds, allow donuts to fully cool in the mold before carefully removing as they are more delicate.
- Option 1 – Cinnamon sugar coating: Combine granulated sugar and gingerbread spice or cinnamon in a shallow bowl. Dip the cooled donuts into the sugar mixture. If sugar doesn’t stick, brush donuts with melted vegan butter then dip. Serve immediately.
- Option 2 – Maple icing: In a small saucepan over medium heat, melt vegan butter with powdered sugar, maple syrup, and 1-2 tablespoons dairy-free milk. Stir until smooth, adjusting milk or sugar to achieve the consistency of runny nut butter. Dip the flat side of cooled donuts into the icing, letting excess drip off. Optionally top with gingerbread cookies. Allow icing to set at room temperature before serving.
- Storage tips: Best enjoyed within 3 days. For later serving, store undecorated donuts in airtight containers: room temperature for 1 day, fridge up to 3 days, or freezer up to 1 month. Apply sugar coating or icing the day of serving to avoid sogginess.
Notes
- For gluten-free donuts, use a quality 1:1 gluten free flour blend or half almond flour plus half gluten free flour by weight.
- To make your own gingerbread spice blend: 1 tbsp cinnamon, 1 tbsp ground ginger, ½ tbsp nutmeg.
- You can substitute up to half of the oil with dairy-free yoghurt (use ¼ cup yoghurt and ¼ cup oil).
- If sugar coating doesn’t stick, brush donuts with melted vegan butter before dipping.
- Make icing slightly thicker to prevent it from absorbing too quickly into the donuts over time.
- Prep Time: 15 minutes
- Cook Time: 12-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
