These Vegan Gingerbread Donuts + Chai Glaze are a healthier option to a Holiday classic + favorite combo—Gingerbread + Chai! Not only are they completely moist + fluffy, but they’re also loaded with warm ginger and spices, and just melts in your mouth with goodness. Super easy to make, one bowl required, and all vegan.
It officially Christmas, guys! Merry Christmas!
I woke up early this morning, thanked God and of course my son was super excited to open his gifts right away.
While this Holiday season wasn’t the easiest and I’m sure that many of you can agree this year, I am truly grateful for the love from those around me–no matter how small the number.
I know that many of you might be grieving from the loss of a loved one(s) or grieving the loss of relationships during this season, while many celebrate an abundance, but I wanted to send love + light your way.
Things won’t always look better in the moment, but in time—they do get better.
In addition, I wanted to THANK all of you for your constant support, whether it was all year or for just a part of it. Orchids + Sweet Tea wouldn’t be anything without that!
I am truly excited for 2020. Despite the ups and downs of 2019, I can admit that the lessons have brought on more wisdom, strength, love, and a different kind of peace in moments that I would have normally broken down.
The challenges that come along with life can sometimes make us feel nothing but pressure or stress, but it’s so important that we fix our minds on the good things that happen as well. It’s in those moments where true miracles exist—God’s miracles.
OK, so I won’t get too deep, but I just wanted to encourage you to know that you are never alone.
When it comes to this recipe, I’m so happy to finally share it because it’s SO GOOD!
If you’ve already seen our Vegan Gingerbread Cake + Chai Buttercream recipe, then you can understand our obsession with this delicious combo!
Plus, these donuts are fully baked (healthier option minus the grease of frying), so easy to whip together, and just so soft + fluffy. I mean, what’s not there to love?
How could you have a Fall/Winter anything without Chai? I mean, is that possible?
Speaking of Chai, I recently made these Vegan Chai Tea Latte Cinnamon Rolls and OMG, they are delicious! Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Black Tea-infused Chai Tea glaze that will leave you ‘Cinnamon Roll obsessed’. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness! Overnight option available.
Those cinnamon rolls are truly something special.
LOOKING FOR A HEALTHIER SWEETENER OPTION?
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
REGULAR MOLASSES VS. BLACKSTRAP MOLASSES?!
OK, so if you aren’t aware, there are two types of Molasses—-regular and blackstrap.
While most people use regular molasses which is literally ‘bittersweet’, I tend to use blackstrap molasses in all of my recipes as a way to cut back on the sugar content.
Blackstrap is hardly used by many due to it’s bitterness and ‘heaviness’ when use din baking since it can make the texture of your baked goods more thick and dense if not used correctly.
That’s why I use only HALF THE AMOUNT of molasses that a recipe might otherwise require. That way, I get the darker color (not too dark) without compromising the texture or taste. Don’t worry—I make a not of this in the recipe below as well.
But did you know that Blackstrap Molasses actually has more nutritional value? Yup.
It actually contains vital vitamins and minerals such as: iron, calcium, magnesium, Vitamin B6, and Selenium. In addition, it is considered a superfood.
To top things off, Blackstrap Molasses has the following other benefits:
- Great Bone Booster!
- Good for the Blood.
- Packed with Potassium.
- Greatly Used for De-frizzing Hair.
Now, let’s dig right into this recipe shall we?
Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with coconut oil using a paper towel or pastry brush.
Start by adding the Almond milk with the apple cider vinegar, mixing until combined and let it site for 5-10 minutes to create a ‘Buttermilk’.
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and sea salt.
Add in the buttermilk, oil, vanilla, and molasses, mixing with a rubber spatula until well combined. **DO NOT OVER-MIX!**
Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
Bake donuts for 10-12 minutes or until fluffy or until a toothpick comes out clean.
Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.
Make the Chai Glaze:
In a medium bowl add the powder sugar, cinnamon, nutmeg, cloves, cardamom, all spice, vanilla, and milk, whisking everything together until well combined. **NOTE: If the glaze is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time).
Next, dip donut in the prepared Chai Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
Bon Appetit!
MADE OUR RECIPE(S)?
If you choose to make these Vegan Gingerbread Donuts + Chai Glaze or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Gingerbread Donuts + Chai Glaze
These Vegan Gingerbread Donuts + Chai Glaze are a healthier option to a Holiday classic + favorite combo—Gingerbread + Chai! Not only are they completely moist + fluffy, but they're also loaded with warm ginger and spices, and just melts in your mouth with goodness. Super easy to make, one bowl required, and all vegan.
Must-Haves:
Gingerbread Donuts:
- 2 cups organic All-purpose flour (I used Bob's Red Mill)
- 1/2 cup organic pre cane sugar (I use Wholesome Sweets; See Notes!)
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp sea salt
- 4 Tbsps molasses (See Notes!)
- 3 Tbsps vegetable oil (See Notes!)
- 1 tsp vanilla extract
- 1 cup Almond milk (You can use your favorite plant-based milk!)
- 1 tsp apple cider vinegar (See Notes!)
Chai Glaze:
- 1 1/2 cups organic powered sugar + more if needed!
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- pinch of cardamom
- 1-2 Tbsps Almond milk + additional 1-2 Tbsps! (You can use your favorite plant-based milk!)
- 1/2 tsp vanilla extract
Instructions:
Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with coconut oil using a paper towel or pastry brush.
Start by adding the Almond milk with the apple cider vinegar, mixing until combined and let it site for 5-10 minutes to create a ‘Buttermilk’.
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and sea salt.
Add in the buttermilk, oil, vanilla, and molasses, mixing with a rubber spatula until well combined. **DO NOT OVER-MIX!**
Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
Bake donuts for 10-12 minutes or until fluffy or until a toothpick comes out clean.
Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.
Make the Chai Glaze:
In a medium bowl add the powder sugar, cinnamon, nutmeg, cloves, cardamom, all spice, vanilla, and milk, whisking everything together until well combined. **NOTE: If the glaze is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time).
Next, dip donut in the prepared Chai Glaze and set back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
Bon Appetit!
Tips | Notes:
SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc.
BUTTERMILK: If you choose not to use apple cider vinegar, simply substitute with lemon juice.
FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour.
OIL: Instead of vegetable oil, you can also use coconut oil or melted vegan butter, if preferred.
STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
Vegan Gingerbread Donuts + Chai Glaze.
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