Name: Gluten-Free Gingerbread Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Paleo
Ingredients: 1 cup blanched almond flour (100g); ½ cup tapioca flour (65g); 1 tsp paleo baking powder; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp salt; 1 large egg; ¼ cup avocado oil; 2 Tbsp maple syrup; 2 Tbsp molasses; 1 tsp vanilla extract; 3 Tbsp water; 3 oz dark chocolate chips; 2 tsp coconut oil; ½ Tbsp molasses (optional); ¼ tsp ground cinnamon (optional); ¼ tsp ground ginger (optional)

There’s something utterly cozy and inviting about the warm spices of gingerbread, especially when transformed into a soft, tender donut. This Gluten-Free Gingerbread Donuts Recipe is my go-to for those chilly mornings or holiday treats—you get all that nostalgic flavor without any gluten fuss.

The image shows five round donuts with a visible soft brown base layer topped with a shiny, smooth layer of chocolate glaze covering the top surface of each donut. On top of the chocolate glaze, there are small round sprinkles scattered in red, green, and white colors, giving a festive look. The donuts sit on a silver metal cooling rack with wide square grids, and the background is a white marbled texture. On the top right, there is a white bowl filled with fresh red raspberries, and there are a few scattered sprinkles around the rack on the surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Donuts Recipe

Why You'll Love This Recipe

I’ve made this Gluten-Free Gingerbread Donuts Recipe more times than I can count, and honestly, it feels like biting into a warm hug every single time. The flavors hit that perfect balance between spicy and sweet, wrapped in a donut that’s moist, fluffy, and so easy to whip up.

Intense Gingerbread Flavor: The mix of cinnamon, ginger, nutmeg, and molasses gives you that classic gingerbread vibe without being overpowering.
Perfectly Gluten-Free & Paleo: Uses almond and tapioca flours for a donut that’s both grain-free and fluffy.
Quick & Easy to Make: No fancy equipment or hours of prep needed—plus, it bakes in under 15 minutes.
Rich Chocolate Glaze: The optional dark chocolate dip adds that extra layer of indulgence—totally worth it!

A close-up of a small donut held by a woman's hand, with a glossy dark brown chocolate icing covering the top layer, sprinkled with flat round confetti-like sprinkles in red, green, and white scattered evenly across the surface. The donut's inside shows a soft golden-brown texture where a bite has been taken out from the right side. The background features white subway tiles, and the image rests on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gluten-Free Gingerbread Donuts Recipe plays an important role, from fluffiness to flavor depth. I love how the almond flour adds richness and the tapioca flour pulls everything together fluffy and light. Here’s a quick peek at why I stick with these:

Flat lay of blanched almond flour in a small white ceramic bowl, tapioca flour in a separate small white bowl, a small white bowl of ground cinnamon, a small white bowl of ground ginger, a small white bowl of ground nutmeg, a small white bowl of paleo baking powder, a small white bowl of salt, one large whole egg with clean shell, a small white bowl of avocado oil, a small white bowl of maple syrup, a small white bowl of molasses, a small white bowl of vanilla extract, a small white bowl of water, a small white bowl with dark chocolate chips, a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched Almond Flour: Gives moistness and a subtle nuttiness, perfect for gluten-free baking.
Tapioca Flour: Adds chewiness and elasticity, helping the donuts hold their shape without gluten.
Paleo Baking Powder: A gluten-free leavening agent that makes these donuts nicely rise.
Ground Cinnamon, Ginger & Nutmeg: Classic warm spices that give you straight-up gingerbread vibes.
Salt: Enhances all the flavors—I never skip it!
Egg: Binds the ingredients and provides richness.
Avocado Oil: Keeps the donuts tender without overpowering their flavor.
Maple Syrup & Molasses: Both bring natural sweetness and that signature gingerbread depth.
Vanilla Extract: Rounds out the spices with a lovely aromatic note.
Water: Adjusts the batter consistency, making it easy to pour.
Dark Chocolate Chips & Coconut Oil (for glaze): Melt into a silky, rich topping that complements the spice perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gluten-Free Gingerbread Donuts Recipe is how flexible it is. You can easily make it your own depending on your flavor preferences or dietary needs.

Variation: I’ve swapped maple syrup for honey before to switch up the sweetness profile, and it worked beautifully—just keep the same amount to maintain moistness.
Spice It Up: Feeling adventurous? Add a pinch of ground cloves or cardamom for a slightly different holiday twist.
Nut-Free Option: Use oat flour or a gluten-free all-purpose blend if almonds are off limits, though the texture will vary slightly.
Glaze-Free: Sometimes, I skip the chocolate coating and just sprinkle powdered sugar or a mix of cinnamon and coconut sugar on top—it’s delightful!

Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe

Step 1: Prepping Your Pan & Oven

First things first, preheat your oven to 350°F (177°C). Grease your silicone donut pan generously with avocado oil so the donuts release easily after baking. Placing the pan on a baking sheet helps move it in and out of the oven hassle-free, especially once it’s full of batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, tapioca flour, paleo baking powder, ground cinnamon, ginger, nutmeg, and salt. This blend of spices is where your donuts get that warm gingerbread character—make sure everything’s evenly combined to avoid clumps.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the egg, then mix in the avocado oil, maple syrup, molasses, vanilla extract, and water. I find whisking these well before combining them with the dry ingredients helps keep the batter smooth and manageable.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and gently whisk until you have a smooth batter. It should be pourable but not too runny—think of a thick cake batter consistency. Avoid overmixing here: a few lumps are okay, and they’ll vanish into lovely donuts.

Step 5: Fill the Donut Pan

Spoon or pour the batter evenly into the donut molds, filling each about ¾ full. Don’t overfill or the donuts will spill over when baking! A little trick I use is to dollop batter into a large zip-top bag, snip the corner, and pipe the batter—it’s neat and easy.

Step 6: Bake & Cool

Bake your donuts for 12-14 minutes until they’re golden and a toothpick inserted into the center comes out clean. Once out of the oven, let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Hot donuts will fall apart if you try to glaze them.

Step 7: Make the Chocolate Glaze

While your donuts cool, melt the dark chocolate chips and coconut oil together on low heat, stirring frequently so it doesn’t burn. I usually do this in a small saucepan. Once melted, turn off the heat and stir in molasses, a pinch of cinnamon, and ginger for an extra flavor kick.

Step 8: Dip & Set

Dip each cooled donut into the chocolate glaze, then set them on parchment paper. If you’re feeling festive, sprinkle with holiday-colored sugar or chopped nuts immediately after dipping. Pop them in the fridge for about 10 minutes to let the chocolate harden, and then get ready to enjoy!

Top Tip

Having made these donuts multiple times, the key to perfect texture and flavor is in the mixing and baking steps. Here are a few tips I picked up that make the biggest difference:

Measure Ingredients by Weight: I always use a kitchen scale for the flours and spices—it drastically improves consistency and helps avoid dry or gummy donuts.
Don’t Overmix: Stir the batter just enough so everything is combined; overmixing can make donuts dense and tough.
Use Silicone Pans: They make releasing gluten-free donuts much easier than metal pans, which might cause cracking.
Let Donuts Cool Before Glazing: Warm donuts melt the chocolate glaze too much, resulting in a messy finish—patience pays off here!

How to Serve Gluten-Free Gingerbread Donuts Recipe

Garnishes

My go-to garnishes are simple but festive—colored sugar crystals, a dusting of powdered sugar, or even crushed pecans for some crunch. They add just enough visual charm without competing with those cozy gingerbread spices.

Side Dishes

I love pairing these donuts with a warm mug of chai tea or spiced coffee to amplify those holiday flavors. For brunch, they also go wonderfully alongside scrambled eggs with herbs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

For special occasions, I like to stack these donuts on a tiered serving tray surrounded by cinnamon sticks and orange slices. It’s such a welcoming centerpiece and invites everyone to dig in. Another idea: drizzle with a white chocolate glaze for a snowy look that's stunning at winter parties.

Make Ahead and Storage

Storing Leftovers

Leftover donuts? Store them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, refrigeration is an option but can slightly dry them out—just bring them back to room temp before eating.

Freezing

I freeze glazed or plain donuts individually wrapped in plastic wrap and then placed in a freezer bag. They freeze beautifully for up to 2 months. When you're ready, thaw them overnight in the fridge or about an hour at room temperature.

Reheating

To revive any leftover or thawed donuts, a quick 15-second zap in the microwave works wonders to soften them up and refresh that fresh-baked warmth. If you want to keep the glaze intact, I recommend warming just before eating rather than reheating with glaze already on.

Frequently Asked Questions:

Are these donuts completely gluten-free?

Yes! This Gluten-Free Gingerbread Donuts Recipe uses almond and tapioca flour instead of wheat-based flours, making it safe for anyone avoiding gluten.

Can I make these donuts vegan?

This recipe calls for eggs to bind the batter. While I haven’t tested vegan substitutes myself, you might try flax or chia egg alternatives, but texture may vary.

Is the chocolate glaze necessary?

The glaze is optional but adds wonderful richness and a beautiful finish. You can skip it or try other toppings like a cinnamon sugar dusting or icing if you prefer.

Can I use a regular donut pan instead of silicone?

Silicone pans work best for easy donut removal, especially with gluten-free batter. If using metal, make sure to grease thoroughly, but expect donuts to be a bit more fragile.

Final Thoughts

Making this Gluten-Free Gingerbread Donuts Recipe has quickly become one of my favorite baking traditions. Whether it’s a cozy weekend breakfast or a holiday treat, these donuts never disappoint with their warm spices and lovely texture. I hope you enjoy them as much as I do—there’s truly nothing like sharing fresh-baked gingerbread goodness with friends and family!