It’s almost Christmas! Or need I not say that out loud? How are your preparations so far? How about including some easy and allergy-friendly ginger donuts to your menu?
I made a small batch yesterday and they were gorgeous. The ingredients are mostly already in your pantry and mixing them doesn’t need a special equipment either. The only thing you need extra are a donut tray and a piping bag. If you don’t have them, don’t worry. This batter can easily be made into cupcakes and decorated just the way you like them. I wrote down below what I used to decorate my donuts but feel free to do as you please or eat them on their own, they are just as good. This batch makes 12 mini donuts or 8 cupcakes, feel free to double the recipe to make more.
Equipment: 2 mixing bowls, sieve, spatula or whisk, mini donut tray or cupcake tray
Allergen: coconut milk can be substituted with any other creamy alternative that’s safe for you
3/4 cup All-purpose GF flour
1/2 tsp Xanthan gum (omit if your flour already contains it)
1/4 cup sugar
1 tbsp cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup coconut milk (rich and creamy)*
1 tbsp gram flour dissolved in the coconut milk above*
1/4 cup vegetable oil
1 tbsp finely grated ginger
1/2 tsp vanilla extract
1 tsp beetroot powder or red food gel colour (optional)
1 tsp apple cider vinegar (added just before dividing the batter for baking)
Glaze with coconut sprinkles
1/2 cup icing sugar mixed with 2-3 tablespoons of coconut cream
Dip the donuts in the coconut cream then into a bowl of desiccated coconut for a “snowball“ effect.
Whisk together 1/4 cup softened vegan butter and 1/2 cup icing sugar. Colour as desired and pipe to your donuts.
Brush the donut tray with vegetable oil or softened vegan butter.
Preheat the oven to 145 deg C.
Measure and sieve together the dry ingredients in a bowl. Mix together until everything is homogeneous.
Measure the wet ingredients in a separate bowl and beat well.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Whisk together until well combined.
Gently fold in the vinegar into the mixture.
Transfer the mixture into a piping bag and pipe the batter equally into the donut tray.
Bake the donuts for 7-9 minutes. Checking with the toothpick or skewer into the donut for doneness. The toothpick should come out clean and or just with a few crumbs.
Take out from the oven and let the donuts cool down for at least 10 minutes before removing from the tray.
Enjoy on its own or with some garnishes of your choice!