
Gingerbread Donuts
Ingredients:
- 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
Directions:
- Preheat oven to 350.
- Grease a donut pan (or 2) and set aside.
- 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.
- Slowly add the dry ingredients to the wet and mix well.
- 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.
- Bake for 10-12, allow to cool for 5 minutes, remove.
- If using only one 6 well pan, repeat piping and baking with second batch.
Icing Directions
- While the donuts cool add all icing ingredients to a small saucepan and heat over medium heat, stirring often to dissolve the sugars.
- Dip the donuts into the icing, allowing the donuts to drip for a few seconds before setting onto a drying rack.
- Repeat until all donuts are covered.
- Enjoy immediately or place in the refrigerator to allow icing to set.
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