Gingerbread Donuts

Gingerbread Donuts

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  • For the Donuts:
  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 tsp dried ginger
  • 1/8 tsp nutmeg
  • 2 tablespoons vegan butter at room temperature
  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg plus 1 egg yolk (or 3 tablespoons VeganEgg substitute)
  • 3/4 cup Ripple Original Milk
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 3/4 cup powdered sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp dried ginger
  • 2 tbsp vegan butter
  • 2 tbsp Ripple Unsweetened Vanilla Milk
  1. Preheat oven to 350.
  2. Grease a donut pan (or 2) and set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, cloves, allspice, ginger, nutmeg and salt. Using a stand or hand mixer, combine white sugar, brown sugar and butter until fluffy. Add in the egg, egg yolk, vanilla extract and milk. Mix again.
  4. Slowly add the dry ingredients to the wet and mix well.
  5. Pour batter into gallon ziplock bag, snip on corner and pipe the batter into donut wells, only filling about 3/4 of the way to the top.
  6. Bake for 10-12, allow to cool for 5 minutes, remove.
  7. If using only one 6 well pan, repeat piping and baking with second batch.

Icing Directions

  1. While the donuts cool add all icing ingredients to a small saucepan and heat over medium heat, stirring often to dissolve the sugars.
  2. Dip the donuts into the icing, allowing the donuts to drip for a few seconds before setting onto a drying rack.
  3. Repeat until all donuts are covered.
  4. Enjoy immediately or place in the refrigerator to allow icing to set.

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