Chocolate Gingerbread Donuts

There are so many fun treats to make around Christmas and I love all the holiday flavors! These chocolate gingerbread donuts are a fun easy to make treat for breakfast on
Christmas morning or any morning really. I know you might think chocolate and gingerbread are an odd combo but trust me it is delicious! These donuts are paleo, vegan, gluten free, and refined sugar free which makes them perfect for those with dietary preferences. They also have a delicious chocolate icing and are topped with artificial dye free sprinkles which makes them so fun and festive.

What you will need

1:1 All Purpose GF/Paleo Flour – In this recipe I used Bob’s Red Mill paleo all purpose baking flour but you can also use the regular gluten free flour too.

Cacao Powder – I used a organic fair trade certified cacao powder. Cacao is rich in antioxidants and essential minerals like magnesium.

Coconut Sugar – This is a great healthier sugar alternative that is not refined like most sweeteners. It has almost a brown sugar like taste which goes well in these donuts.

Nut Milk – I used coconut milk but you can use any dairy free milk alterative.

Applesauce – This gives the donuts a moist texture

Eggs or Flax Egg – I personally can’t eat eggs so I use the Bob’s Red Mill Egg Replacer which is by far the best one I’ve found!

Avocado Oil – I like using avocado oil in baking because it has a high smoke point and the flavor is neutral.

Baking Soda – This makes the donuts rise.

Baking Powder – This also helps with the fluffy texture of the donuts.

Spices – We will use a combination of ginger, cinnamon, and clove to get that gingerbread flavor.

Vanilla Extract – This gives the donuts a delicious flavor.

Coconut Butter – I love using coconut butter as a healthier icing base. It also contain healthy brain boosting fats!

Chocolate Chips – I love using the Hu Gems by Hu Kitchen because they are paleo and vegan!

Coconut Oil – This helps thin out the chocolate icing.

Natural Festive Sprinkles – I never use any artificial dyes or coloring in my recipes because they are linked to so many health issues! I found some great naturally colored holiday sprinkles by the brand Supernatural Kitchen.

Equipment

Silicone donut molds(these are the ones I used)

Frosting piping bag or large gallon plastic bag

How to make the chocolate gingerbread donuts

First, In a bowl mix together the all purpose flour, cacao powder, coconut sugar, spices, baking soda, and baking powder. In a separate bowl, mix together the eggs or egg replacer, nut milk, applesauce, molasses, and avocado oil. Combine the wet and dry ingredients and mix well.

Then, grease your donut molds with a little avocado oil. Pour batter into a piping bag and squeeze out into the donut molds evenly. Bake them for about 18-20 mins at 350 degrees. When they are done let them cool down for a few minutes and then place in the freezer for 1 hour while still in the silicone molds.

Next make the icing by melting the coconut butter, coconut oil, and chocolate chips in a small sauce pan on the stove over low heat.(or in the microwave in 30 second increments string in between.) Take the donuts out of the freezer and out of the molds. Pour the chocolate icing into a small bowl and then dip each donut in the icing mixture. Place them on a parchment paper lined baking sheet. Add you festive sprinkles on each donut right after dipping in the chocolate icing and then place them in the fridge to set.

Other recipes you will enjoy

Peppermint Mocha Donuts

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread Twix Cookie Squares

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!