Let Them Eat Kale

Because Cake Is Sooo 1789

Vegan Gingerbread Donuts

So… about those donuts…

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Christmas decorations may be making their way back into boxes for next year, but that’s no reason not to enjoy the holiday season for just a little bit longer. With the spiciness of ground ginger, deep flavor of blackstrap molasses, and sweetness of vanilla glaze, these gingerbread donuts are sure to please all year round.  Plus, they’re baked (not fried!) and vegan, so you can indulge without guilt.

So grab a cup of spiced apple cider and snuggle with your loved ones as you enjoy these gingerbread donuts. The love and sweetness of the holidays are here to stay!

Vegan Gingerbread Donuts with Simple Vanilla Glaze

Makes 12 Donuts

Vegan, Low-fat, Gluten-Free Option

Gingerbread Donut Ingredients:

  • 2 cups flour (can use AP Gluten-Free or your favorite gf mix) 
  • 1/2 cup brown sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 TBS Ener-G Egg Replacer + 4 TBS water (mix vigorously with a fork until dissolved)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup blackstrap molasses
  • 1/4 cup + 1 TBS oil
  • 3 TBS almond milk

Simple Vanilla Glaze Ingredients:

  • 2 cups powdered sugar 
  • 2-3 TBS warm vanilla almond milk
  • 1 tsp vanilla extract

Method:

  1. Preheat oven to 350*F. Grease 2 donut pans (or 1, depending on how many you have–just do 2 batches) with cooking spray.
  2. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, ground ginger, and salt. (Note: I recommend using a whisk to do this in order to break up the brown sugar and make the donuts light and fluffy.) 
  3. In another bowl, combine Ener-G egg mixture, applesauce, molasses, oil, and almond milk. Stir well with a fork to make sure the molasses is evenly distributed.
  4. Add wet mixture to dry. Mix until just combined.
  5. Evenly fill donut pans with batter. The batter will be pretty thick, so you can either do this by pipping it into the donut mold with a ziplock bag (just fill + chop off one of the corners) OR by using a spring-loaded ice cream scooper or spoons to put the batter in the mold then spreading it out with your fingers.
  6. Place batter-filled donut pans in the oven. Bake for 10-13 minutes, or until a toothpick inserted in the donuts comes out clean.
  7. Remove pans from the oven and let sit for 5 minutes before flipping the donuts onto a wire rack to finish cooling.
  8. While donuts are cooling, prepare glaze. Using a whisk or fork, vigorously mix powdered sugar, vanilla almond milk, and vanilla extract in a bowl large enough to fit donuts. Adjust consistency depending on your preference: add more powdered sugar for a thick, white glaze OR add more almond milk for a thinner, transparent glaze.
  9. Once donuts are completely cooled, dip the tops in the vanilla glaze. Place them back on the cooling rack to allow the glaze to drip and harden. If using a thinner glaze, you could place the donuts in the refrigerator to speed up this process. (Note: I recommend placing a cookie sheet or paper towels under the cooling rack. It makes clean-up much easier if there are any glaze drips… trust me.)
  10. Enjoy with the ones you love (if you can bear to share these!).

…And if you are a college student bringing donuts to your friends, transporting them in an old Ugg box is completely recommended and even encouraged. Sometimes you have to get creative! #collegeproblems

xox,

Mandie

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