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Baked Gluten-Free Vegan Gingerbread Doughnuts (Allergy-Free, Paleo)

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A healthy holiday donut recipe you’ll love! These Baked Gluten-Free Vegan Gingerbread Doughnuts are paleo, allergy-free, grain-free, and perfect for breakfast, dessert, a Christmas brunch, or an afternoon snack! They’re seasonally spiced, topped with a sugar-free glaze, easy and kid-friendly!

Scale

Ingredients

Instructions

  1. Preheat the oven to 375ºF.
  2. Grease your doughnut pan and set aside.
  3. Peel and slice your plantain into chunks and process in a food processor or blender until smooth.
  4. Add all other doughnut ingredients to the blended plantain in the food processor and blend until mixed and smooth.
  5. Scoop out the doughnut batter with a spoon or butter knife and evenly distribute among 4 of the doughnut molds.
  6. Bake the doughnuts for about 12 minutes in the preheated oven. Remove and let cool slightly before carefully lifting the doughnuts out of the molds and placing on a wire rack.
  7. In a small bowl, mix together the powdered erythritol and water until you get your preferred glaze consistency. Dip the rounded face of the doughnuts in the glaze place back on the wire rack and add the sprinkles if using.

Notes

*The chocolate sprinkles have now been discontinued. These rainbow allergy-free natural sprinkles are be used instead!

Nutrition

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