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Gingerbread Donuts

Gingerbread Donuts

  • Author: Fork & Beans
  • Yield: 14 1x



Dry Ingredients

  • 1 1/2 c. Cara’s GF Flour Blend
  • 1/2 c. brown sugar, lightly packed
  • 1 Tbsp. cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt

Wet Ingredients

  • 1/2 c. non-dairy milk
  • 1/4 c. oil
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. vanilla extract

For the Vanilla Icing

  • 1 1/3 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbsp. hot water
  • 1/2 tsp. vanilla extract


  1. Preheat oven to 350 degrees. Grease a mini donut pan.
  2. Mix dry ingredients together until fully combined.
  3. Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden spoon until just incorporated.
  4. Grease a mini donut pan.
  5. Place batter into a large plastic baggie. Cut a 1″ slit in the corner and use as an opening to squirt the donuts into the pan.
  6. Bake 8 to 10 minutes. Allow to sit in the pan briefly to cool and then transfer to a wire rack to fully cool.
  7. In a small, shallow bowl, vigorously mix all ingredients for the icing until it is smooth. It should be a thicker paste but if it becomes too difficult to mix, add 1 tsp. hot water and mix.
  8. Gently dip the tops of the donuts into the icing and drizzle with non-dairy melted chocolate.


  • Serving Size: 1 donut
  • Calories: 200
  • Sugar: 18g
  • Sodium: 97mg
  • Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 0.6g
  • Protein: 1.6g