Gingerbread PLUS donuts – a match made in heaven! For those of us who need gluten- and dairy-free goodies, this recipe allows us to have donuts again!!!!!
Vegan and Gluten-free Gingerbread Donuts
- 1 ¾ cups measure-for-measure gluten-free flour (I prefer King Arthur GF Measure-4-Measure Flour)
- ⅔ cups packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ tablespoon ground nutmeg
- 2 teaspoons baking powder
- Pinch of any good-quality salt, optional
- 3.4 cup dairy-free milk
- 1/2 cup light tasting oil, such as sunflower
- 1 teaspoon pure vanilla extract
Gingerbread cinnamon sugar coating
- ¾ cup pure cane sugar
- 1 tablespoon gingerbread spice or ground cinnamon
Preheat the oven to 180°C (350°F). Place two donut pans on a baking tray and grease well. If you have a metal donut pan, simply grease the pans.
Add all the dry ingredients to a large mixing bowl. Whisk until there are no lumps.
Add all the wet ingredients to the bowl and mix until combined.
Use a spoon to divide the batter into the donut pans.
Bake the donuts for 15-20 minutes or until a toothpick can be inserted in a donut and it comes out clean.
Allow the donuts to fully cool in the pans then carefully remove them.
At this point you can eat them plain or roll them in the Gingerbread sugar coating. I tend to let my donuts sit overnight, then roll them in the coating the next day. It seems to adhere better. If you want to coat them immediately after they cool, brush them with melted butter, then roll.
Combine the sugar and spice(s) in a shallow bowl.
Dip the cooled donuts in the sugar coating (if the sugar doesn’t stick, brush on melted butter. Enjoy immediately.
These donuts are best enjoyed within 3 days of baking. If you’d like to serve them after the day of baking, I’d recommend storing them without the sugar coating and decorating them on the day of serving. The donuts will soak up the sugar coating after 1 day. The undecorated donuts can be stored in an airtight container at room temperature for 1 day, in the fridge for up to 3 days, or in the freezer for up to 1 month.