Gluten-Free and Vegan Gingerbread Donuts with Maple Glaze
Baked Gluten-Free and Vegan Gingerbread Donuts with Coconut-Maple Glaze
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 Donuts
Ingredients
- 1/3 cup melted refined coconut oil or other high quality vegetable oil
- 1/4 cup maple syrup
- 1/4 cup molasses
- 2 tablespoons flax
- 5 tablespoons warm water
- 1 cup applesauce
- 1/4 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 ¾ cups gluten-free flour**
Icing:
- 1/4 cup coconut butter
- 2 tablespoon dairy-free milk
- 1 tablespoon maple syrup
Toppings, optional
- Chopped pecans
- Coconut flakes
- Pistachios
Instructions
-
Preheat oven to 325F and Lightly oil 2 doughnut pans.
-
In a small bowl, combine the flaxseed meal and warm water. Set aside until a gel forms.
-
In a large bowl, whisk the oil, maple syrup and molasses together. Add the flax mixture and beat well, then whisk in the applesauce, milk, vinegar, vanilla and salt.
-
Sift in the baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and flour and use a spatula to combine.
-
Divide mixture into doughnut pans. Bake until a toothpick inserted comes out clean, about 12 minutes for metal and 22 minutes for silicone. Remove from oven and allow to cool.
-
For the icing, combine the coconut butter, milk and maple syrup in a small bowl. Microwave on high for 15 seconds; stir until smooth.
-
Once donuts are cool, top with icing and enjoy!
Recipe Notes
**I used Bob’s Red Mill 1:1
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