Name: Gluten-Free Gingerbread Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
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 magically cozy about the aroma of spices mingling in the air — that’s exactly what I love about this Gluten-Free Gingerbread Donuts Recipe. These donuts bring a chewy, tender bite with a warm gingerbread flavor, perfect any time you want a sweet treat without gluten.

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

Honestly, I wasn’t sure how well gluten-free donuts could capture that classic gingerbread charm, but this recipe nails it every time. I keep coming back to it because it’s not just delicious but also so easy to customize and reliably moist.

Crisp-on-the-outside, tender-on-the-inside: The almond and tapioca flour combo gives these donuts the perfect texture balance.
Warm, nostalgic spices: Cinnamon, ginger, nutmeg – just like grandma’s gingerbread but donut-shaped!
Simple chocolate glaze: A quick dip that adds a rich, glossy finish plus a hint of extra spice if you want.
Fast to prep & bake: From start to finish in under 30 minutes—perfect for when you want a treat but don’t want to spend hours in the kitchen.

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

The ingredients here are carefully chosen to give you a tender, lightly spiced donut without gluten or grain. I find it’s best if you use fresh ground spices and quality molasses for the most authentic gingerbread flavor.

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: Adds moisture and a tender crumb while keeping the donuts rich and soft.
Tapioca flour: Helps bind the dough and gives a slight chewiness for that classic donut feel.
Paleo baking powder: Ensures these donuts rise just right without any odd aftertaste.
Ground spices (cinnamon, ginger, nutmeg): The stars of the flavor profile—make sure these are fresh for intense warmth!
Egg: Acts as the glue and gives structure.
Avocado oil: Keeps it dairy-free with a neutral flavor and healthy fats.
Maple syrup & molasses: Sweetness with deep, molasses-y richness that’s crucial to gingerbread.
Vanilla extract: Enhances the overall flavor without overpowering the spices.
Water: Just enough to bring the batter together smooth and pourable.
Chocolate chips & coconut oil (for glaze): Creates a shiny, creamy coating with optional warming spices to echo the donut flavors.

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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

I love adding a little twist now and then—sometimes I swap out the molasses for a date syrup for a subtler sweetness, or sprinkle crushed pecans on the glaze before it sets. You can easily tweak this recipe to suit your tastes!

Variation: Tried replacing the tapioca flour with arrowroot flour once—it worked fine, but the texture was a tad less chewy, so I stick with tapioca for that perfect bite.

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

Step 1: Mix the dry ingredients carefully

Start by whisking together the almond flour, tapioca flour, baking powder, cinnamon, ginger, nutmeg, and salt. Getting these mixed evenly is key to ensuring every donut has that warm, balanced flavor.

Step 2: Add the wet ingredients and combine

Next, beat in the egg, avocado oil, maple syrup, molasses, vanilla, and water. I like to whisk this vigorously to make sure the batter is smooth and lump-free. The batter will be pourable but thick enough to hold shape in the donut pan.

Step 3: Fill the pan and bake

Grease your silicone donut pan with avocado oil (silicone helps them pop right out later), then pour the batter evenly into each donut cavity. Bake at 350°F for about 12-14 minutes. Keep an eye on them near the end—you're looking for a lightly golden top and a toothpick that comes out clean.

Step 4: Cool and prepare the chocolate glaze

After baking, let the donuts sit in the pan for 5 minutes to firm up, then carefully transfer to a wire rack to cool completely. While they cool, melt chocolate chips and coconut oil together over low heat, stirring often. Stir in molasses and a pinch of cinnamon and ginger for an extra pop of spicy sweetness.

Step 5: Dip and chill

When the donuts are cool, dip the tops into your glaze, letting any excess drip back into the pan. Place them on parchment paper or a rack and pop them in the fridge for a few minutes so the glaze sets beautifully.

Top Tip

Over time, I’ve learned a few things that really boost the success of this recipe. These little tweaks helped me go from “okay” donuts to ones that guests nearly fight over!

Measure by weight: Using a kitchen scale for the flours creates consistent texture every time. It’s a game-changer for gluten-free baking.
Don’t overmix: Blend until just smooth—overmixing can make donuts dense instead of tender.
Use silicone pans: These make removing donuts effortless without breaking their delicate shape.
Let glaze set fully: Refrigerate the donuts after glazing so the chocolate hardens and doesn’t smudge when you eat them.

How to Serve Gluten-Free Gingerbread Donuts Recipe

Gluten-Free Gingerbread Donuts - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of crushed toasted pecans or a dash of flaky sea salt on the chocolate glaze—it contrasts so wonderfully with the sweet spices. You could also dust them very lightly with powdered sugar for a wintry look.

Side Dishes

Pair with a hot cup of spiced chai tea or rich coffee—both bring out that warm ginger and cinnamon flavor. If you want a bigger breakfast spread, fresh fruit or a dollop of coconut whipped cream are excellent choices.

Creative Ways to Present

For holiday gatherings, I love arranging these donuts on a festive platter garnished with fresh rosemary sprigs and cranberries. Another fun idea is stacking them like a mini gingerbread tower and tying with a rustic ribbon as a charming edible gift.

Make Ahead and Storage

Storing Leftovers

These donuts keep really well stored in an airtight container at room temperature for up to two days, though I personally prefer to refrigerate them to keep the glaze fresh and the texture nice.

Freezing

If you want to save some for later, freeze the unglazed donuts individually wrapped in plastic wrap, then place in a freezer bag. They’ll stay good for up to a month. When ready to enjoy, thaw at room temp and then dip in glaze fresh.

Reheating

I recommend warming refrigerated or thawed donuts in a 325°F oven for 5-7 minutes wrapped in foil to keep them moist—then glaze immediately for that fresh-baked vibe.

Frequently Asked Questions:

Can I use regular flour instead of gluten-free flours for this recipe?

This recipe is specifically developed with almond and tapioca flours to achieve the ideal gluten-free texture. Using regular wheat flour will change the texture and moisture significantly. If you want a wheat version, I'd recommend finding a separate gingerbread donut recipe designed for that.

What if I don’t have tapioca flour?

Tapioca flour is important for the chewy texture, but if you don’t have it on hand, arrowroot powder can serve as a substitute with a slightly different texture. Just note the final donut might be less chewy and more crumbly.

How do I know when the donuts are done baking?

Look for a lightly golden top and an inserted toothpick coming out clean or with just a few moist crumbs. The baking time can vary a bit by oven, so start checking at 12 minutes.

Can I make these donuts without the chocolate glaze?

Absolutely! The donuts are delicious on their own with their warm spiced flavor. The glaze just adds an extra layer of richness and a shiny finish, but skipping it won’t disappoint.

Final Thoughts

This Gluten-Free Gingerbread Donuts Recipe feels like a warm hug in donut form. I hope you’ll give it a whirl and experience the cozy spice and comforting sweetness in your own kitchen. It’s one of my go-to treats during chilly days and always manages to bring smiles around the table.