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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.
Course Dessert
Keyword baked, chai tea, christmas, cinnamon, classic, dairy-free, dessert, donuts, doughnuts, easy, fall recipe, fluffy, ginger, gingerbread, healthy, holidays, homemade, plant-based, recipe, sweet, traditional, vegan
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 Donuts
Author Shanika | Orchids + Sweet Tea


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


  • 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!


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.