I know you are probably thinking I’m nuts for posting a sweet treat a couple days after New Years but I couldn’t let the winter pass without sharing these Gingerbread Doughnuts.
Initially, I conceptualized these as a cross between my Paleo Chocolate Chip Doughnuts and my Gingerbread Biscotti but the end result is more like a distant cousin to both. A bit less rich than the chocolate doughnuts and clearly, the only thing these doughnuts have in common with the biscotti are the spices since the biscotti are whole wheat based.
The great news is these doughnuts are Gluten Free, Grain Free, Dairy Free and Nut Free.
While there isn’t any refined sugar, I do use a bit of Coconut Palm Sugar, so these are still a treat. A healthy treat but a treat none the less.
Proceed with caution. Balance out your January cleanse or detox with one or two mini Gingerbread Doughnuts. After all, they are high in fiber 😉
- I used a BabyCakes Mini Doughnut Maker to make these mini sized. This recipe will yield 6 (plus a Tablespoon-ish) of leftover batter) if you use a Doughnut Pan like this one.
- The glaze is totally optional. I have made these doughnuts without it multiple times and they are good both ways. The glaze adds a lot of sugar but makes them prettier so I say glaze if you are using these for a party or event. I used organic powdered sugar I got from Whole Foods. It is still just powdered sugar.
- The cayenne is critical to getting the Gingerbread taste. I left it out when I made a batch for a friend who doesn’t eat any nightshades and I thought the flavor difference was huge.
- Another gingerbread recipe I love is this Gingerbread Cake with Cream Cheese Frosting!
Did you make this recipe? Please give it a star rating below!
Gingerbread Doughnuts. Grain, Gluten, Nut and Dairy FREE Gingerbread Doughnuts.
- 4 large eggs room temperature
- 1/4 cup melted coconut oil
- 1/3 cup coconut palm sugar
- 1/4 cup full fat coconut milk from a can
- 2 tablespoons unsulphured blackstrap molasses
- 1 teaspoon raw unfiltered apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 teaspoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 1 teaspoon ground cloves
- 3/4 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup coconut flour sifted
- 1/2 cup powdered sugar see NOTES
- 2 tablespoons full fat coconut milk from a can
- 1/4 teaspoon pure vanilla extract
- pinch sea salt
(Make sure the eggs are room temperature or the doughnuts will be too dense) Begin by combing the eggs, coconut oil and palm sugar in the bowl of a stand mixer. (Alternately, use a large mixing bowl and a hand held mixer.)
In a measuring cup, combine coconut milk, molasses, apple cider vinegar and vanilla extract.
In a small dish, combine cinnamon, ginger, cloves, allspice, baking soda, nutmeg, sea salt and cayenne pepper. Set aside.
Sift coconut flour into a small bowl. (Note: I am lazy and like to sift the coconut flour directly into the mixing bowl when I get to that step.)
Place the mixing bowl with eggs on the mixer with the beater attachment and set to medium speed (4) for 2 minutes.
Add molasses mixture and beat for an additional minute until well mixed.
Toss in spices and "stir" until just combined.
Add in sifted coconut flour (or just sift into the mixing bowl) and "stir" until well mixed. The batter should get thick. You may need to remove the beater and scrape any coconut flour off of it back into the bowl and mix again.
Remove mixing bowl from stand mixer. If using a mini doughnut maker, preheat. Otherwise preheat the oven to 350F.I have found that a piping bag with large, round tip is extremely quick and helpful when using the mini doughnut maker in getting a good doughnut shape.
For the mini doughnut maker, I did 3 batches of 6, working quickly with the piping bag to fill each doughnut cavity. Cook each batch for 4 minutes and immediately remove to a wire cooling rack.
If you are using a standard size 6-doughnut pan, you can still use a piping bag if you want but I have found that a spatula works just fine. Don't overfill the pan. Place in the middle rack of the oven and bake for 18 to 20 minutes until the center of a toothpick come out clean. Immediately remove to a wire cooling rack.
While the doughnuts are cooling, grab a large mixing bowl and a whisk. Combine powdered sugar, coconut milk, vanilla and sea salt. Whisk until well combined and there are no lumps.
Use a squeeze bottle with a small tip or just a spoon to drizzle the glaze over the cooled doughnuts. Continue drizzling until all the glaze is gone and be sure to repeat the same areas so the glaze becomes thick and really shows on each doughnut.
Whether you use the glaze or not, be sure to cool the doughnuts completely before storing. I like to store on a plate loosely covered with tin foil. Enjoy!