Name: Gluten-Free Gingerbread Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup blanched almond flour (100g); ½ cup tapioca flour (65g); 1 tsp paleo baking powder; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp salt; 1 large egg; ¼ cup avocado oil; 2 Tbsp maple syrup; 2 Tbsp molasses; 1 tsp vanilla extract; 3 Tbsp water; 3 oz dark chocolate chips; 2 tsp coconut oil; ½ Tbsp molasses (optional); ¼ tsp ground cinnamon (optional); ¼ tsp ground ginger (optional)

Nothing quite lifts the spirit like the warm spice of gingerbread paired with the comforting shape of a donut. This Gluten-Free Gingerbread Donuts Recipe is a cozy treat that’s not only bursting with festive flavor but also gentle on your tummy and easy to whip up in under 30 minutes.

The image shows five round donuts with a visible soft brown base layer topped with a shiny, smooth layer of chocolate glaze covering the top surface of each donut. On top of the chocolate glaze, there are small round sprinkles scattered in red, green, and white colors, giving a festive look. The donuts sit on a silver metal cooling rack with wide square grids, and the background is a white marbled texture. On the top right, there is a white bowl filled with fresh red raspberries, and there are a few scattered sprinkles around the rack on the surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Donuts Recipe

Why You'll Love This Recipe

When I first experimented with this Gluten-Free Gingerbread Donuts Recipe, I was amazed by how perfectly it captured that nostalgic holiday warmth without any gluten in sight. It's become one of my go-to treats whenever I want to impress guests or just indulge myself with something wholesome yet indulgent.

Beautifully Spiced: The blend of cinnamon, ginger, and nutmeg is just right—not overpowering, but comforting and fragrant.
Gluten-Free & Paleo-Friendly: Uses almond and tapioca flours, making it accessible to many dietary needs without compromising texture.
Quick and Easy: You can have these donuts from bowl to table in less than half an hour—perfect for busy days or last-minute gatherings.
Decadent Chocolate Glaze: Rich dark chocolate with a hint of molasses ties all the flavors together beautifully, making these donuts extra special.

A close-up of a small donut held by a woman's hand, with a glossy dark brown chocolate icing covering the top layer, sprinkled with flat round confetti-like sprinkles in red, green, and white scattered evenly across the surface. The donut's inside shows a soft golden-brown texture where a bite has been taken out from the right side. The background features white subway tiles, and the image rests on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays an important role in making these donuts light, flavorful, and moist. Plus, I’ve found some wonderful substitutions and tips to help you pick the best pantry staples.

Flat lay of blanched almond flour in a small white ceramic bowl, tapioca flour in a separate small white bowl, a small white bowl of ground cinnamon, a small white bowl of ground ginger, a small white bowl of ground nutmeg, a small white bowl of paleo baking powder, a small white bowl of salt, one large whole egg with clean shell, a small white bowl of avocado oil, a small white bowl of maple syrup, a small white bowl of molasses, a small white bowl of vanilla extract, a small white bowl of water, a small white bowl with dark chocolate chips, a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched Almond Flour: Gives the donuts a tender crumb and mild nuttiness; make sure it’s finely ground for the best texture.
Tapioca Flour: Adds a slight chew and elasticity, which helps mimic the lightness of traditional donuts.
Paleo Baking Powder: Ensures a nice rise without aluminum or gluten, if you want, you can also use baking soda with a touch of cream of tartar.
Ground Cinnamon, Ginger, Nutmeg: Classic gingerbread spices that bring warmth and delicious aroma.
Large Egg: Acts as a binder and adds moisture, which is crucial for gluten-free batters.
Avocado Oil: Neutral in flavor and healthy, it keeps the donuts moist without heaviness.
Maple Syrup & Molasses: Natural sweeteners that also deepen the flavor profile, with molasses bringing that unmistakable gingerbread character.
Vanilla Extract: Enhances all the spices and adds a soft sweetness in the background.
Water: A small touch to loosen the batter to the right consistency for smooth pouring.
Dark Chocolate Chips & Coconut Oil (for glaze): The melt-and-dip glaze will give your donuts a glossy finish and an irresistible chocolate component.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this recipe depending on the season or who I’m sharing it with. The base is forgiving, so feel free to get creative with toppings and mix-ins to make these donuts truly your own.

Spice it up: Try adding a pinch of cloves or allspice if you want an even more intense holiday vibe—I added cloves once and it was a game changer!
Nutty Twist: Toss in some chopped pecans or walnuts on top of the glaze for texture and flavor contrast.
Chocolate-Free: If you’re not feeling chocolate, a simple dusting of powdered sugar or a drizzle of maple glaze works beautifully.
Moisture Swap: Substitute avocado oil with melted coconut oil if you prefer, for a slight tropical hint.

Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe

Step 1: Preheat & Prepare Your Pan

First things first, set your oven to 350°F (175°C). Greasing your silicone donut pan with avocado oil is key here—I find that silicone makes removal a breeze, but the oil gives it just enough slip so the donuts come out cleanly without sticking. Placing the pan on a baking sheet just makes it easier to handle when hot.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. Mixing these first ensures your spices and leavening are evenly distributed so every donut gets that perfect flavor and rise.

Step 3: Mix in the Wet Ingredients

Add in the egg, avocado oil, maple syrup, molasses, vanilla extract, and water to your dry mix. Whisk until the batter is smooth and well combined—it should be pourable but not runny. If it looks too thick, add an extra tablespoon of water. I’ve learned that getting just the right batter texture prevents dry or dense donuts.

Step 4: Fill & Bake

Pour the batter evenly into your donut mold, filling each cavity about three-quarters full. Pop the pan in the oven and bake for 12 to 14 minutes. You'll know they're done when they spring back lightly to the touch and a toothpick comes out clean. Pro tip: avoid overbaking—those few extra minutes can dry out the delicate crumb.

Step 5: Cool Before Glazing

Once baked, let the donuts cool in the pan for about 5 minutes; this helps them firm up and makes removing easier. Then gently transfer to a wire rack to cool completely. I usually take this chance to tidy up the kitchen—glazing can get messy if they’re warm!

Step 6: Make the Chocolate Glaze

In a small saucepan over low heat, melt dark chocolate chips with coconut oil, stirring frequently. When smooth, remove from heat and stir in optional molasses, cinnamon, and ginger to keep the glaze in harmony with the donuts' spice. This extra step adds depth and shine that really elevates the final treat.

Step 7: Dip & Set

Dip each cooled donut halfway into the glossy glaze, letting excess drip back into the pan. Don't rush this part — a steady hand makes a pretty edge. You can sprinkle with festive sprinkles or chopped nuts if you like. Then, place them on parchment and chill in the fridge for a few minutes so the glaze sets up nicely.

Top Tip

Making gluten-free treats can be tricky with texture, but I’ve found a few tricks that really work for these gingerbread donuts and guarantee delicious results every time.

Measure by Weight: I always weigh almond and tapioca flours because volume can vary so much—using a kitchen scale ensures consistent texture.
Don't Skip Cooling: Allow the donuts to cool completely before glazing to prevent melting or soggy spots on your chocolate coat.
Melt Chocolate Gently: Use low heat and stir often so the chocolate doesn't seize—that glossy glaze makes all the difference!
Check Donut Doneness Early: These donuts bake fast; starting to check at 12 minutes helps avoid dryness.

How to Serve Gluten-Free Gingerbread Donuts Recipe

Garnishes

My go-to garnish is a light dusting of cinnamon sugar or a sprinkle of chopped toasted pecans right on the chocolate glaze. They add a little crunch and festive flair—plus, the cinnamon echoes the donut's warm spices beautifully. Sometimes I add a tiny pinch of flaky sea salt for a subtle, sophisticated contrast.

Side Dishes

I love pairing these donuts with a cup of chai tea or a rich latte for a cozy snack or breakfast. They also hold up nicely alongside fresh fruit salad or a simple vanilla yogurt, which balances the sweetness with fresh brightness.

Creative Ways to Present

For parties, I’ve arranged these donuts on a wooden board dusted with powdered sugar and garnished with cinnamon sticks and fresh rosemary sprigs—it looks rustic and inviting. You can stack them or put them on mini cake stands for a charming display. I also love tying small festive ribbons around each donut’s hole for gifting!

Make Ahead and Storage

Storing Leftovers

Store any leftover donuts in an airtight container at room temperature for up to two days. Keep them away from direct heat or light to preserve freshness. I usually layer wax paper between donuts to keep the glaze intact and avoid sticking.

Freezing

These donuts freeze wonderfully! After glazing and setting, I wrap each donut individually in plastic wrap, then place them in a zip-top freezer bag. They keep well for up to 2 months. When you’re ready, just thaw at room temperature or briefly warm in the oven for that fresh-baked feel.

Reheating

I like to reheat gently in a 300°F oven for about 5 minutes if I want them warm, but be careful not to melt the glaze too much—on chilly mornings, they’re just perfect straight from the fridge, too!

Frequently Asked Questions:

Can I make these Gluten-Free Gingerbread Donuts Recipe vegan?

Replacing the egg with flax egg or chia egg can work, but the texture may be slightly different—less cakey and a bit denser. You might also want to experiment with non-dairy milk and add a touch more tapioca flour to help with binding.

What can I substitute for molasses in the recipe?

If you don’t have molasses, you can increase maple syrup slightly or try blackstrap molasses for a stronger flavor. Unsulphured molasses is preferred for the best taste.

Will these donuts taste different without the chocolate glaze?

While the glaze adds a beautiful richness and shine, the donuts are delicious on their own, especially if you dust them with cinnamon sugar or enjoy plain with your morning coffee.

Can I bake these donuts without a silicone pan?

Yes! You can use a metal donut pan, but be sure to grease it well or use silicone liners to avoid sticking. Baking time may vary slightly, so keep an eye on them.

Final Thoughts

This Gluten-Free Gingerbread Donuts Recipe holds a special place in my heart — it’s proof that you don’t need gluten or complicated ingredients to create something truly delicious and comforting. Next time you want to fill your kitchen with warm spices and indulge in a handmade treat, give this recipe a try. I promise you’ll enjoy every bite as much as I do sharing it with friends.