Gingerbread Donuts have become an instant favorite in our house this season! Ginger and cinnamon spiced, these donuts are simple to make with pantry staples. My egg free dairy free gingerbread donuts are excellent with a simple glaze or topped with a cinnamon-sugar blend.
They naturally contain no eggs and no dairy, and use ingredients you may already have on hand. It took several tries to get them just right, and my kids loved being my taste-testers. 😉
My simple recipe for egg free, dairy free gingerbread donuts is made with simple pantry ingredients – no special substitutions required. Cinnamon is one of my kids’ favorite flavors, so naturally these were a hit. I hope your family enjoys them as much as mine did.
My Top Egg Free Breakfast Recipes:
- Egg Free Sausage Hash Brown Bake (GF, Top 8 Free)
- Egg Free French Toast
- Baked Vanilla Donuts
- Egg Free Waffles
- Egg Free Sausage Breakfast Bites
- Cinnamon Apple Cake
- Best Vegan Banana Muffins
- Egg Free Oatmeal Pancakes
These allergy friendly Gingerbread Donuts are naturally:
- Egg Free
- Dairy Free (use DF margarine/milk if making topping/glaze)
- Soy Free (use canola oil in place of vegetable oil)
- Peanut Free
- Tree Nut Free
- Vegan
How To Make Gingerbread Donuts
These egg free, dairy free Gingerbread Donuts come together quickly with pantry staples, and bake up in just 9 minutes.
Jump to Recipe- Preheat oven to 375F. Spray a 6-cavity 3 1/4 inch donut pan with cooking spray.
- In a medium bowl (it’s a small batch, so you won’t need a large one), stir together brown sugar and all wet ingredients until combined.
- In a small bowl, stir together all dry ingredients.
- Add dry ingredients to wet ingredients, and stir or whisk just until combined (over-stirring in this step may lead to tough donuts).
- Evenly spread donut batter between the six donut cavities, gently smoothing the tops. They don’t need to be perfect, but it helps to smooth out the tops a little before baking.
- Bake for 8 minutes at 375F. Allow donuts to cool in pan for 1-2 minutes before carefully inverting donuts onto cooling rack.
Check out my other top donut recipes:
- Baked Vanilla Donuts (Egg, Dairy, Nut Free)
- Baked Pumpkin Donuts (Egg, Dairy, Nut Free)
- Apple Cider Donuts (Egg, Dairy, Nut Free)
Gingerbread Donuts (Egg Free, Dairy Free, Nut Free)
Ingredients
- 3 Tbsp brown sugar
- 2 Tbsp applesauce, level
- 1 Tbsp vegetable or canola oil (or other neutral oil)
- 1 Tbsp molasses
- 1/4 cup water
- 1/2 tsp vanilla extract
- 3/4 cup all purpose flour, lightly spooned into measuring cup, and leveled across top
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground ginger
- 3/4 tsp ground cinnamon
Instructions
- Preheat oven to 375F. Spray a 6-cavity (3 1/4" each) donut pan with cooking spray.
- In a medium bowl (it's a small batch, so you won't need a very large bowl), stir together brown sugar, oil, applesauce, molasses, water, and vanilla until combined.
- In a small bowl, stir together flour, baking powder, baking soda, salt, and spices.
- Add dry ingredients to wet ingredients, and stir just until combined (do not overmix batter).
- Immediately after making donut batter, evenly spread batter between the six donut cavities, gently smoothing the tops with a small spatula or back of a spoon (this doesn't need to be perfect, but they'll bake more evenly this way).
- Bake for 9-11 minutes at 375F. Allow donuts to cool in pan for several minutes before carefully inverting onto cooling rack. Top with vanilla glaze or cinnamon-sugar topping (see Notes).
Notes
- 1/2 cup confectioners sugar
- ~2 tsp milk (or DF milk, for dairy-free option)
- 1/4 tsp vanilla extract
- Pinch of salt (optional)
I don’t know how I just found your website but thank you! I’m so excited to try these for my daughter – almost 5, also with egg and nut allergies and the poor girl has never had a donut! Haha. Thanks for sharing!
I hope you enjoy!! These and the classic Baked Vanilla Donuts are some of our favorites!