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You are here: Home / Course / Dessert / Gingerbread Doughnuts

Published January 3, 2014. Last Updated April 18, 2019 By Alyssa Brantley 18 Comments

Gingerbread Doughnuts

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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 😉

Grain Free Gingerbread Doughnuts from www.everydaymaven.com NOTES:

  • 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 Free, Dairy Free, Nut Free}
Prep Time: 10 mins
Cook Time: 4 mins
Total Time: 14 mins
 

Gingerbread Doughnuts. Grain, Gluten, Nut and Dairy FREE Gingerbread Doughnuts.

Course: Dessert
Cuisine: American
Keyword: Gingerbread Doughnuts
Servings: 18 mini doughnuts
Calories: 96 kcal
Author: Alyssa Brantley
5 from 2 votes
Print
Ingredients
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
VANILLA GLAZE (optional)
  • 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
Instructions
To Make The Doughnuts:
  1. (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.)

  2. In a measuring cup, combine coconut milk, molasses, apple cider vinegar and vanilla extract.

  3. In a small dish, combine cinnamon, ginger, cloves, allspice, baking soda, nutmeg, sea salt and cayenne pepper. Set aside.

  4. 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.)
  5. Place the mixing bowl with eggs on the mixer with the beater attachment and set to medium speed (4) for 2 minutes.
  6. Add molasses mixture and beat for an additional minute until well mixed.
  7. Toss in spices and "stir" until just combined.

  8. 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.

  9. 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.

  10. 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.

  11. 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.
To Make The Glaze:
  1. 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.

  2. 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.

  3. 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!
Nutrition Facts
Gingerbread Doughnuts {Grain Free, Dairy Free, Nut Free}
Amount Per Serving
Calories 96 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 91mg4%
Potassium 56mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 60IU1%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Filed Under: Breakfast, Dairy Free, Dessert, Gluten Free, Grain Free, Kid Friendly, Snacks, Uncategorized, Vegetarian

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Reader Interactions

Comments

  1. Genna says

    November 15, 2014 at 9:55 am

    Can I use this recipe on my blog if I put the link to your blog?

    – Genna

    Reply
    • EverydayMaven says

      November 16, 2014 at 9:11 pm

      Hi Genna,
      Thanks so much for asking. You are welcome to use one photo, a recipe description and then a link back to the actual recipe on my site but please do not post my recipe in full on your site. Thanks!

      Reply
  2. Brenda says

    April 30, 2014 at 4:54 pm

    I don’t have an electric donut cooker but I do have a donut pan, how long would these bake for in a 350 oven?

    Reply
  3. Marsha says

    February 16, 2014 at 5:40 pm

    I had to add 2/3 cup of gluten free all purpose flour because the 1/2 c of coconut flour didn’t thicken the dough as claimed.

    They turned out OK.

    Next time I’ll use 1/2 the spice and molasses (its kind of overwhelming) and add agave or maple syrup instead.

    I made a glaze of lemon juice, icing sugar, finely grated lemon rind and a bit of coconut oil, and that and an additional good dusting of icing sugar cut the strong molasses/spice taste somewhat.

    Overall, a recipe I’d try again, just not as is.

    Reply
    • EverydayMaven says

      February 16, 2014 at 5:54 pm

      Hi Marsha,
      Sorry the recipe didn’t work out for you. I am not sure why you would have had to add any additional flour. I have made these many times (as well as many readers) and never had an issue. What brand coconut flour are you using? As for the spices, everyone’s palate is difference. These are meant to be intensely spiced. Have a good night!

      Reply
  4. [email protected] says

    January 8, 2014 at 1:23 pm

    They look like little pillows of perfect!

    Reply
  5. [email protected] Riffs says

    January 5, 2014 at 9:35 am

    Gingerbread doughnuts? I’m in! And these look pretty healthy to me. 😉 Good stuff – thanks.

    Reply
    • EverydayMaven says

      January 5, 2014 at 10:05 am

      Thanks John and Happy New Year!

      Reply
  6. [email protected] says

    January 4, 2014 at 11:25 am

    Great timing as I have a bag of coconut flour that I have yet to break into (fear?). This will give me a good insight into how this flour behaves rather than my usual bumbling through. Super flavour profile and I bet no one knows they are paleo. Is it too late to wish you a Happy New Year?

    Reply
  7. [email protected] says

    January 3, 2014 at 7:27 pm

    I have these pinned…I have yet to convince my kids that anything with coconut flour exclusively is tasty…we will have to try again! I am thinking of a orangy or lemony glaze….

    Reply
    • EverydayMaven says

      January 5, 2014 at 10:05 am

      I hope this is the one that changes their mind Tessa! Let me know what happens 🙂

      Reply
  8. [email protected] says

    January 3, 2014 at 10:51 am

    Alyssa,
    This is brilliant, you’re terribly creative, and I appreciate all the hints and tips. Thanks!

    Reply
  9. Jeanette | Jeanette's Healthy Living says

    January 3, 2014 at 7:44 am

    Alyssa – these look amazing! Coconut flour is sometimes tricky to work with, so I’m really impressed with your donuts!

    Reply
    • EverydayMaven says

      January 3, 2014 at 9:51 am

      Thanks Jeanette! I have had my share of coconut flour disasters for sure 🙂

      Reply
  10. Joanne says

    January 3, 2014 at 4:34 am

    I know I would love these as a breakfast treat!! Plus it’s great that they’re kind of healthy to boot!

    Reply
    • EverydayMaven says

      January 3, 2014 at 9:51 am

      Especially without the sugar glaze – they make a great breakfast!

      Reply

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