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).

Gingerbread Donuts

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


About the Author

  1. Charlotte W
    December 17, 2018 at 05:33

    These look so great! Thank you for posting this recipe.

  2. December 17, 2018 at 11:07

    These look amazing! pinned

  3. Kara Newhouse
    December 17, 2018 at 20:23

    These look fantastic! Any substitution for tapioca flour? I don't like to buy ingredients that i'll only use for one recipe :)

    • sweet_raw
      December 18, 2018 at 01:05

      Im not sure what a good sub would be... maybe tapioca flour. I do have plenty of recipes that use tapioca flour that you can also try :)

  4. Ann
    December 19, 2018 at 12:04

    Is there a substitute for the xylitol, too toxic for dogs! And I have a lab that eats everything.

    • sweet_raw
      December 23, 2018 at 03:31

      You can try powdered coconut sugar but the icing wont be white.

Leave a Comment