These Baked Vegan Gingerbread Donuts have the wonderful flavors of gingerbread perfectly baked in and then are topped with creamy homemade icing! This recipe is fabulous to add to your holiday baking or can be eaten any time! I don’t like to wait to bake gingerbread flavored things until winter time, why wait?
Tara’s Tips For Perfect Baked Vegan Gingerbread Donuts
- Baked donuts are not fried. They are never going to be a fried donut. Nor do they pretend to be. They are baked and wonderful. Therefore, they are more cake-like. These are fabulous because of the gingerbread spices + the icing!
- These donuts are most delicious when fresh, but if you need to make them ahead of time, allow them to cool, ice them, and store them in an airtight container until ready to eat. Also, you can freeze or refrigerate the batter until ready to use, and bake when ready.
- Donut pans are tricky to fill neatly. My advice is to pour the batter into a piping bag. If you don’t have a piping bag, use a large Ziploc bag and cut off the corner end and carefully pour your batter into the Ziploc bag. Use the piping bag or Ziploc bag to fill each donut compartment equally.
- I did not test this recipe with alternative flours, just the all-purpose flour. If you use a different flour, let me know!
Love donuts? Me too!
Try these: Baked Vegan Pumpkin Donuts or Baked Vegan Coffee Cake Donuts.
Curious about eggless baking?
Start here: How To Bake Without Eggs.
Baked Gingerbread Donuts
These donuts have the wonderful flavors of gingerbread baked right in! Perfect for holiday baking or any time!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cane sugar
- 1/4 cups brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 flax egg (1 tbsp ground flax plus 3 tbsp water)
- 1/4 cup dairy free milk (I used oat milk)
- 1/4 cup vegan butter (dairy butter if not vegan)
- 3 tbsp molasses
- For The Icing:
- 1/2 cup softened/room temperature vegan butter
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 tbsp plain unsweetened plant-based milk (I used oat milk)
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Grease donut pan with oil spray or melted vegan butter.
- Step 3 Combine dry ingredients together in one bowl. Add in all wet ingredients, gently stir again until all ingredients fully combined. Careful not to over-mix.
- Step 4 Pour the batter into a piping bag. If you don’t have a piping bag, use a large Ziploc bag and cut off the corner end and carefully pour your batter into the Ziploc bag. Use the piping bag or Ziploc bag to fill each donut compartment equally. The batter will be thick.
- Step 5 Bake in 350 degree oven for 13 minutes or until golden brown and a toothpick inserted in a donut comes out clean.
- Step 6 While donuts are baking, prepare the icing by combining all icing ingredients in a medium bowl and beat with a hand mixer until smooth, or stirring ingredients together by hand, adding additional plant-based milk as needed to form a thick icing consistency. Careful not to add too much milk!
- Step 7 When the donuts are done baking, carefully remove from the oven.
- Step 8 Once cool enough to handle, generously ice each donut, sprinkle with additional cinnamon to taste.
- Step 9 Donuts are best eaten on the same day made. Refrigerate any leftovers, heat in microwave for 20 seconds when ready to enjoy leftovers.
❤Did you make these Baked Vegan Gingerbread Donuts? Love them? Leave a rating + a comment below!❤
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