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Gingerbread Donuts

These baked Gingerbread Donuts are a perfect allergy friendly addition to your festive treats.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 7
Author: Lisa@mummymade.it



  • 1/3 Cup plus 1 Tablespoon Arrowroot
  • 3 1/2 Tablespoons Coconut Flour
  • 1/2 teaspoon Baking Soda Bicarb Soda
  • Dash of Salt
  • 1 teaspoon ground Ginger
  • Dash of Cloves
  • Dash of Cinnamon
  • 1/4 Cup Milk of choice
  • 2 Tablespoons Maple Syrup or Golden Syrup Rice Malt Syrup can be substituted
  • 2 Tablespoons Oil
  • 1 teaspoon Vanilla Extract
  • 1 Egg or for vegan option substitute 1/4 Cup mashed Banana or Apple Sauce
  • 1/4 Cup of granulated Sugar Coconut, Maple, Raw etc
  • 1/2 to 1 teaspoon ground Ginger add according to desired taste



  • Preheat the oven to 180C/360F. Grease a donut tin.
  • Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir to combine.
  • Pour the mixture evenly into 7 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
  • Bake for 15 minutes. Whilst the donuts are baking, mix the sugar and Ginger in a shallow bowl.
  • Once the donuts are cooked, immediately remove them from the tin and roll them in the ginger sugar. Serve the donuts warm or cold.
  • Store the donuts in an airtight container for up to 3 days.