gingerbread mini donuts


The last of our 2016 holiday flavored mini donuts is also a very classic flavor, whether it’s gingerbread, ginger snap, ginger ale, gingerbread houses or cookies…one sniff and you’re in the holiday spirit!

We found some crystalized ginger that does contain a small amount of refined sugar, but we used it pretty sparingly, so will indulge a bit in this recipe, it just adds such a nice taste as well as a visual extra to the coating after they’re baked.

gingerbread mini donuts

  • Servings: 8-10
  • Difficulty: easy
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paleo ginger bread mini donut amazinginess




  1. In a medium sized bowl, whisk together the cassava flour, baking powder, ginger and salt  – set aside.
  2. In a separate medium sized bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer.
  3. 3.Add maple syrup, coconut milk, molasses & egg to butter mixture and mix till well combined.
  4. Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
  5. We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
  6. Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
  7. Remove cooked donuts to a cooling rack and let cool completely before coating
  8. Prep maple sugar/ginger dust while donuts cool – place coconut sugar and crystallized ginger in a spice grinder and process until ginger is powdery, pour into small bowl. Add finely chopped ginger if using.
  9. Brush the top of the donut with molasses and then place top down into maple sugar/ginger powder and repeat with remaining donuts.
  10. *for dairy free, use coconut oil instead

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