By

Wendy Stoltz

/ Last Modified On January 14, 2024

Do you hear that? It’s the smell of warm spices and fresh-baked donuts. These Gluten Free Gingerbread Donuts are tender, airy, and infused with ginger, cinnamon, and cloves — a cozy holiday treat that’s quick to make and irresistible to eat.

Gluten Free Gingerbread Donuts

The holidays are the perfect time to bake, share, and enjoy treats that feel special. These gluten-free gingerbread donuts combine familiar gingerbread spices with a light, cakey texture. They’re easy to prepare, inexpensive, and great for classroom parties, potlucks, or a simple morning treat with coffee.

Made with common pantry ingredients, you can bake a batch in about 30 minutes. The donuts come out soft and tender with just the right balance of molasses sweetness and warm spice. Once coated in the cocoa-powdered sugar mix, they develop a delicate, slightly chocolatey finish that pairs beautifully with the ginger and cinnamon.

These donuts are delightfully addictive. They crumble just enough to feel homemade, and the spice blend invites a second (and maybe third) helping. They’re best enjoyed warm and shared with friends and family.

How to make Gluten Free Gingerbread Donuts

1. Preheat the oven to 350°F and grease a six-cavity donut pan; set aside.
2. In a small bowl, whisk together the gluten-free flour, baking soda, ground cinnamon, ground ginger, and ground cloves.
3. In a larger bowl, combine the egg, molasses, oil (or melted butter), brown sugar, and milk (or dairy-free milk). Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about half full. Do not cover the center hole.
6. Bake for 10–12 minutes, until the donuts have risen and set. Let cool in the pan for about 5 minutes, then transfer to a wire rack.
7. To make the coating, stir together powdered sugar, cocoa (if using), and cinnamon. Dip each donut in the mixture, coating evenly. Repeat for all donuts and allow the coating to set.

The steps above correspond to the process shown in the photos. For best results follow the ingredient list and timings in the recipe card below.

Working with Gluten-Free Flours

When measuring gluten-free flour, spoon it into the measuring cup and level off — avoid scooping the cup directly into the bag, which can pack in extra flour and alter the texture. Weighing flour is the most accurate method if you have a kitchen scale.

If you enjoy donuts, try other variations like vanilla cake donuts or baked chocolate-glazed donuts for more gluten-free options.

Did you make these gluten free gingerbread donuts? Please leave a comment below to share how they turned out.

Yield: 6

Gluten Free Gingerbread Donuts

Tender, fluffy donuts flavored with molasses and warm spices — simple to make and perfect for sharing.

Prep Time
20 minutes

Cook Time
12 minutes

Total Time
32 minutes

Ingredients

For the donuts:

• 1 cup all-purpose gluten-free flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 large egg
• 2 tablespoons molasses
• 2 tablespoons oil of choice (or dairy-free butter or butter, melted and cooled)
• ¼ cup brown sugar
• ¼ cup milk (or dairy-free milk)

For the coating:

• ½ cup powdered sugar
• 1–2 tablespoons unsweetened cocoa powder (optional)
• ½ teaspoon cinnamon

Instructions

1. Preheat oven to 350°F. Grease a six-serving donut pan; set aside.
2. Whisk flour, baking soda, cinnamon, ginger, and cloves in a small bowl; set aside.
3. In a large bowl, mix the egg, molasses, oil, brown sugar, and milk until smooth.
4. Combine wet and dry ingredients until just mixed.
5. Fill each donut cavity about ½ full and bake 10–12 minutes until set.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.
7. Mix powdered sugar, cocoa (if using), and cinnamon. Dip donuts to coat and let the coating set.
8. Store in an airtight container at room temperature for up to three days. Reheat before serving if desired.

Notes

• Spoon flour into the measuring cup and level; do not scoop directly from the bag.
• Milk and butter can be substituted with dairy-free alternatives.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 242Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 263mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g