Recently, I came across a mini donut tin in the back of my kitchen cupboard, that I haven’t used for ages. The last time I used it was re-making an old recipe on my blog; Mini Pumpkin & Cinnamon Sugar Donuts, which I am obsessed with. I was tempted to make them again but decided to switch it up a little and make some Christmas-themed ones!
I love how they turned out. Something between an iced gingerbread cookie and a soft, fluffy muffin <3 However, I’m kicking myself because these photos turned out blurry! I did consider making and photographing these again but I’m trying to be less of a perfectionist so… Enjoy these blurry donuts.
To replace eggs in this recipe, I use applesauce which I think also really adds to the flavour. In the UK, it’s not always something that’s easy to get hold of but I found a workaround – baby food! Check out the baby food aisle and you will usually be able to find apple puree. Or you can just make your own.
- Vegan
- Dairy-free
- Eggless
- Nut-free
- Soy-free
Mini Gingerbread Donuts (Vegan)
Baked gingerbread donuts topped with icing for an easy Christmassy treat!
Ingredients
- 200 g self-raising flour (or plain flour with 1 1/2 tsp baking powder)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp mixed ground spice (or pumpkin pie spice mix)
- 55 g applesauce (apple puree)
- 2 tbsp vegetable oil
- 100 ml dairy-free milk
- 80 ml golden syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the icing
- 175 g icing sugar (confectioner's sugar)
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 2 tbsp dairy-free milk (add more if needed)
Instructions
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Preheat oven to 180C / 350F and grease a mini donut tin with some oil.
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Stir all the dry ingredients together in a large bowl.
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In a separate, smaller bowl or jug, combine all the wet ingredients.
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Stir the wet into the dry and mix until smooth.
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For a neat donut shape, I like to transfer the batter into an icing bag with a large, round nozzle and pipe the donuts into the tray. However, you can also just use a spoon and your finger to smooth it down - it's a bit messy this way, though!
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Bake for 12-15 minutes until the tops are golden brown.
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Gently remove from the tins and leave to cool completely before adding the icing.
To glaze
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Mix all the ingredients in a small bowl, adding more milk if too thick or more icing sugar if too runny.
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Using a teaspoon, drizzle the icing onto each donut, leaving to set on a piece of parchment paper.
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Enjoy straight away or keep in an air-tight container for up to 3 days.
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