By Wendy Stoltz / Last Modified On January 15, 2023
Did someone say Gluten-Free Gingerbread Donuts? Tender, fluffy donuts with hints of ginger, cinnamon, and cloves - the ultimate gingerbread treat.
These ginger molasses donuts are super simple to make and they are incredibly delicious.
Do you like gingerbread? You'll want to make my gluten free gingerbread cake. My gluten free gingerbread cookies are also amazing.
Gluten Free Gingerbread Donuts
The holiday season is in full swing. And for me, that means I am baking up a storm in the kitchen. Not only am I creating recipes for you, I am baking for my kids classroom parties, pot lucks, and holiday parties.
Our friends and family expect us to bring something fantastic to each gathering. Something new. Something that will get them excited for the next party.
Everyone loves donuts and most people like gingerbread, so the combination is perfect.
Every year I whisk and mix away in the kitchen trying to find that one recipe. The recipe that will please them all and meet everyone's dietary needs. That's where these Gluten-Free Gingerbread donuts come in.
The good news for for everyone, is that most of my recipes are posted here on gluten-free palate, and many are shared with my neighbors (which doesn't help you any, but they sure love it).
It's really inexpensive to make donuts. We never by gluten free donuts from the store because we can make a batch in less than 30 minutes with a few simple ingredients we have.
These gluten-free Gingerbread Donuts are sure to be a keeper. They are light and airy, and they crumble in all the right places.
The subtle hints of ginger, followed shortly by cinnamon and cloves leaves something to be desired... a cup of coffee or a glass of milk.
They are coated in a cocoa-powdered sugar mixture, bringing some of my favorite flavors together.
Just a warning in advance, they are quit addicting. After you polish off the first one, you may find yourself inadvertently reaching for a second.
And a third. It's best to share these delightful Gluten-Free Gingerbread Donuts.
How to make Gluten Free Gingerbread Donuts
- In a small mixing bowl, mix flour, baking soda, cinnamon, ginger, and cloves; set aside
- In a separate large mixing bowl add egg, molasses, oil (or melted butter), brown sugar, and milk (or dairy-free milk).
- Mix until combined.
- Add the dry ingredients to the wet ingredients.
- Mix until combined.
- Spoon the batter into the prepared donut pan filling about ½ full. The batter should not cover the center of the donut, where the hole will go. Bake for 10-12 minutes or until the donuts rise and set.
The numbered steps match the numbered photos above and are for illustration purposes only. Please see the full recipe card below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
If you like donuts (and who doesn't?) you might also like my Vanilla Cake Donuts. My Gluten Free Chocolate Donuts are also perfect.
Did you make these gluten free gingerbread donuts? Please leave a comment below letting me know what you thought.
Gluten Free Gingerbread Donuts
Did someone say Gluten-Free Gingerbread Donuts? Tender, fluffy donuts with hints of ginger, cinnamon, and nutmeg - the ultimate gingerbread treat.
Ingredients
For the donuts:
- 1 cup all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 large egg
- 2 tablespoons molasses
- 2 tablespoons oil of choice (or dairy-free butter or butter, melted and cooled)
- ¼ cup brown sugar
- ¼ cup milk (or dairy-free milk)
For the coating:
- ½ cup powdered sugar
- 1-2 tablespoons unsweetened cocoa powder (optional)
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a six-serving donut pan; set aside.
- In a small mixing bowl, mix flour, baking soda, cinnamon, ginger, and cloves; set aside
- In a separate large mixing bowl combine egg, molasses, oil, brown sugar, and milk.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Spoon the batter into the prepared donut pan filling about ½ full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 10-12 minutes or until the donuts rise and set.
- Remove from oven and let cool for 5 minutes in the pan.
- Carefully remove the donut from the pan to a wire rack set over a cookie sheet or piece of parchment paper.
- In a separate small mixing bowl, combine the powered sugar, cocoa, and cinnamon.
- One at a time, dip donuts into the cocoa sugar mixture and roll or spoon the mixture over the donut until it's evenly coated.
- Place your donut on the rack and repeat until all donuts are coated. If desired, coat a second time.
- Store donuts in a airtight container at room temperate for up to three days.
- Re-heat before serving.
Notes
- Always spoon the flour into the measuring cup and then level. Never scoop the flour into the measuring cup or it adds too much flour.
- You can use milk or dairy-free milk in this recipe.
- You can use oil, melted and cooled butter or dairy-free butter in this recipe.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 263mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g
Celeste
Gingerbread Doughnuts??? These look and sound absolutely amazing!
Dr. Jennifer Weinberg MD MPH MBE
I love gingerbread flavors at this time of year!
Rebecca @ Strength and Sunshine
I just love making doughnuts! Love that you powdered them too!
Laureen Fox
Your Ginger Bread Donuts look delicious. Pinned and added to my must make list.
Bethany
These look great!
Sammi
I just baked your donuts and they were delicious! Thank you for the healthy holiday recipe 🙂
chrystal
Hello Sammi! I'm so glad you enjoyed them 🙂 Thank you for letting me know.
Best,
Chrystal
Jessica
Made these for a snack today for my 3 kids. They devoured them and asked for more. I really enjoyed them too! Thanks!
chrystal
So glad they like them!
Best,
Chrystal
Rebecca Rose
The donuts look delicious! Can you substitute any nut milk for the flaxseed milk?
chrystal
Yes! You can 🙂
Best,
Chrystal
Chelsea
I love making these for my best friend and I. How can I make them more moist?
We make a batch of whipped cream for our frosting!
chrystal
Hi Chelsea,
These donuts shouldn't be dry. If you aren't spooning your flour into the measuring cup, try that. If you are already spooning the flour into the measuring cup, try leaving 1 tablespoon out.
Best,
Chrystal
TAMMY
Hello from Sydney! I have made quite a few of your recipes with much success so thank you :). Just a question though regarding the donuts..some of the recipes are for a batch of 6. Can you double or even triple the recipe to make more in one go? I have a big family! Thanks, Tammy
chrystal
Hi Tammy,
Wow, so fun to hear from a reader in Sydney! Thank you for stopping by. I'm glad you enjoy my recipes. For donuts, yes, if it makes 6 you can double or triple the batch. I'd start with doubling - and maybe even write out the recipe with the ingredients double (and double check them) so you don't accidentally add the regular amount.
Happy baking and cooking,
Chrystal
Jenny
These look fabulous. When I looked at the nutritional information, I wonder if you plotted the whole recipe, and then forgot to divide by 6 for the number of servings, as the info looks much higher than I would expect.
chrystal
Hi Jenny,
Yes! I switched the plugin that displays the recipes and it defaulted back to the total number of calories, etc. vs just for one donut. I am working through fixing them all. I'll get this one updated. Thank you!
Best,
Chrystal
Jennifer Van Massenhoven
Hi ya!
Can I make this with regular flour? Maybe AP mixed with some cake flour? Or straight up cake flour...
Also, do they freeze? I'm making my Christmas baking list and these are contenders! If they don't freeze then I guess only the people coming to Christmas dinner will get them as an afternoon snack! 😉
chrystal
Hi Jennifer,
I haven't made these with regular flour but they should work and the freeze really well. Just bring them to room temperature before you add icing or powdered sugar. 🙂
Best,
Chrystal
Jennifer Van Massenhoven
Excellent, thanks!
Jennifer
Can you use almond or oat flour instead?
chrystal
Hi Jennifer,
Oat flour might work in this recipe but almond flour won't. Sorry I couldn't be more help.
Best,
Chrystal
Kim
Made these this morning to celebrate the New Year! I will be back to try additional recipes!
chrystal
Hi Kim,
Thank you for stopping by to let me know. I hope you find many more recipes that you love.
Best,
Chrystal
Jenny
I noticed that the gf mix you recommend in this recipe is Bobs. Their GF flour has sweet rice flour as its first ingredient, which is an unusual mix-type and will produce a very specific batter. Does this recipe really need a heavy dose of that type of gf flour to work?
I guess my question is do you use Bob's gf mix for this recipe? Or do you use a more typical gf mix? I usually make my own and have definitely learned that no one gf mix works for all baked goods recipes.
chrystal
Hi Jenny,
This recipe words will with Bob's 1-to-1 but it also works well with lighter blends, like my gf flour blend, that is mostly rice, tapioca, and potato starch. I hope that helps. What do you put in your blend?
Best,
Chrystal
Dee
Hello is there a replacement for the egg to make it vegan? Thank you
chrystal
You can use a flaxegg in this recipe.
Best,
Chrystal
Claudia
What brand of donut pan to you use? I have a gift card for Williams Sonoma and was thinking of using it to buy their brand of nonstick donut pan.
chrystal
I have one from WS and one that is from Wilton. Both work great.
Best,
Chrystal
Marti
I made these yesterday and they were a big hit. I doubled the ginger and used 2 tablespoons applesauce instead of the oil. I also used homemade soy yogurt for the milk and made an egg from 1 tablespoon chia seeds with 2.5 T water. Turned out great! I think your recipe is perfect and holds up well to customize for different dietary needs. Thank you for a simple and delightful recipe!
Mary
Made these today. Everyone likes them. Easy too make.
Shari
Delicious! Even the 5 yo liked them. So soft.
Celia
Oh my gosh...these are amazing! Absolutely LOVE the results. They are so moist and fluffy. I don’t know how you manage to only eat them once a week when you make them ahead and freeze them. These will never see the freezer :D. I used canned coconut milk instead of dairy, and no cocoa powder in the topping...otherwise i followed your instructions to the letter. Could be happier! Thanks!