Gingerbread Carrot Cake Donuts
These Gingerbread Carrot Cake Donuts are a wonderful breakfast or dessert. This holiday recipe is vegan, gluten-free, healthy, and refined sugar-free. The donuts are oven-baked, not deep fried!
Servings 6
Ingredients
Dry ingredients:
- 3/4 cup (120 g) rice flour
- 1/4 cup (30 g) tapioca flour or cornstarch
- 1/2 cup (60 g) almond flour (*see notes)
- 7 tbsp (60 g) Xylitol or Erythritol or regular sugar (*see notes)
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/3 tsp ground ginger
- 1/4 tsp allspice
Wet ingredients:
- 1 1/2 cups (150 g) carrot finely grated (1 medium-sized)
- 1/3 cup (80 ml) coconut milk canned (*see notes)
- 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)
- 1/2 tbsp lime juice or lemon juice
- 1 tsp molasses
- 1 tsp vanilla extract
Frosting:
- 5-6 tbsp (50 g) Erythritol or icing sugar
- 2 tbsp (30 g) nut butter or seed butter of choice (*see notes)
- 1-2 tbsp plant-based milk or cream
- crushed nuts or seeds (optional)
Instructions
- In a small bowl, mix the ground chia seeds and water with a whisk, set aside for 2-3 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.
- Add all wet ingredients into the dry ingredients and stir with either a whisk or an electric hand mixer until the mixture is combined.
- Grease a donut mold with oil or vegan butter and fill in the batter.
- Bake in the oven at 375 degrees F (190 degrees C) for about 15-18 minutes and let the donuts cool.
- Put the Erythritol in a food processor or electric coffee/spice grinder and blend until it's a fine powder. You can use icing sugar instead of Erythritol. Put it into a small bowl, add the nut butter (or seed butter of choice) and plant-based milk and mix with a whisk. If the frosting is too thick add more milk. If it's too thin add more of the Erythritol/icing sugar.
- Frost the donuts and top them with crushed nuts or seeds of choice. Enjoy! Store leftovers in the fridge.
Notes
- You can use ground shredded coconut instead of almond flour for a nut-free version.
- You can use any other plant-based milk or cream instead of coconut milk. The higher the fat content of the milk is, the better the donuts will taste.
- Any nut butter or seed butter is fine, for example, almond butter, cashew butter, coconut butter, sunflower seed butter etc.
- You can use regular sugar instead of Xylitol. Desserts with Xylitol should be never given to dogs.
- Recipe makes 6 donuts. Nutrition facts are for one donut.
Nutrition Facts
Gingerbread Carrot Cake Donuts
Amount per Serving
Calories
256
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
15
%
Carbohydrates
44
g
15
%
Fiber
4
g
16
%
Sugar
3
g
3
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.