Gluten-Free and Vegan Gingerbread Donuts with Maple Glaze
Baked Gluten-Free and Vegan Gingerbread Donuts with Coconut-Maple Glaze
- 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**
- 1/4 cup coconut butter
- 2 tablespoon dairy-free milk
- 1 tablespoon maple syrup
- Chopped pecans
- Coconut flakes
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!
**I used Bob’s Red Mill 1:1
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