Sweetly Raw – Gingerbread Donuts (V, GF, Nut Free)
How is it only 9 days until Christmas?! I swear it comes faster and faster every year. I've been baking up a storm around here lately, from double chocolate peppermint cookies, to chocolate pretzel nut bark, orange chocolate clusters, snickers balls, raw sugar cookies, AND these gingerbread donuts which I've made 3 times in the past week! Twice as donuts and once as little mini cakes.
They've got a lovely spiced gingerbread flavour, a beautifully moist and soft texture with just a touch of chewiness - all bathed in a creamy three ingredient frosting. I sprinkled some edible silver stars on top to brighten them up.
Note: These donuts are best eaten at room temperature, within 2 days (3 tops).
Vegan - Gluten Free - Nut Free
1 cup oat flour
1/3 cup tapioca flour
1/3 cup coconut sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup coconut or almond milk
2 tablespoons molasses
2 tablespoons melted coconut oil
1/4 teaspoon vanilla extract
Preheat an oven to 375F. Whisk the dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Combine the two and stir together well. The mixture will be quite wet. Let sit for at LEAST 10 MINUTES for it to thicken. Add an extra 1-2 tbs tapioca flour if needed (no more or they'll get dry). Spoon the dough into a piping bag and squeeze it into donut pans of choice (large or small) - no need to grease them. I have one large silicone donut pan and a mini non-stick pan so that's what I use.
I get 6 large donuts and 4 small ones out of a batch. Bake large donuts for 11-13 minutes and the mini ones for 8-10 minutes. Remove from the oven and let them sit for 5-10 minutes before releasing them onto a cooling rack. They should pop out easily (turn the mold upside down and gently help them to release. Let them cool at least 30 minutes before adding the frosting.
1/2 cup full fat coconut milk
8 tablespoons melted coconut butter
2 tablespoons powdered xylitol
Pour the milk into a bowl. Add the coconut butter and sift the xylitol over top (it usually has some lumps). Whisk it all together - make sure the mixture stays luke warm to keep it fluid. Dip the top of each donut into the frosting OR spoon it over top.
I like to dip the donut and spoon a second layer over top so that its extra thick 😉 Please each one on a parchment paper lined tray. They're best eaten at room temperature. If you put them into the fridge the frosting will firm up.
Happy Holidays! xoxo