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. Gluten-free + Make ahead option.
Servings: 6 servings
Calories: 288kcal
Ingredients
DONUTS:
- 1 ½ cups organic all-purpose flour
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ½ cup organic brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- ⅛ teaspoon ground allspice
- ¾ cup Almond milk (You can use your favorite plant-based milk!)
- ¼ cup molasses (See Notes!)
- 3 Tbsps vegan butter, melted (See Notes!)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
CHAI GLAZE:
- 2 cups organic powdered sugar, sifted
- 1 teaspoon chai spice mix (See Notes!)
- 1 teaspoon vanilla extract
- 1-2 Tbsps Almond milk
Instructions
TO MAKE THE DONUTS:
- Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
- In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, molasses, vanilla, and whisk everything together.
- In a separate bowl, sift together the flour, baking powder, baking soda, sugar cinnamon, ginger, nutmeg, cloves, allspice, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes.
- Spoon the batter into a piping bag and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
- Bake for 10-13 minutes or until toothpick inserted into donuts comes out clean.
- Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.
TO MAKE THE CHAI GLAZE:
- Whisk together the powdered sugar, chai spice mix, Almond milk, and vanilla until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
- Once fully cooled, dip each donut into the prepared chai glaze and set them back onto cooling rack so that glaze hardens a bit. Repeat until all donuts are glazed.
- Bon Appetit!
Notes
- STORAGE: Can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
- 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 vegan butter, you can also use vegetable or coconut oil, if preferred.
- SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute with coconut sugar, Agave, or pure maple syrup instead. For liquid sweeteners, just adjust the amount of milk used by reducing it by 2 Tbsps to start.
- GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the donuts mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
- CHAI SPICE MIX: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
Nutrition
Calories: 288kcal | Carbohydrates: 96g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 385mg | Potassium: 277mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 175mg | Iron: 3mg