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 just something magical about the spices and warmth of gingerbread, isn’t there? These Gluten-Free Gingerbread Donuts Recipe bring that comforting flavor into a soft, cozy donut that's perfect for any time you want a special treat without gluten. They’re tender, lightly spiced, and topped with a luscious chocolate glaze that’s sure to wow your taste buds.

There are five donuts placed on a silver metal cooling rack with a white marbled surface underneath. Each donut has a golden-brown base layer, topped with a smooth, thick layer of shiny chocolate glaze that evenly covers the top. The chocolate glaze is decorated with small, round confetti sprinkles in red, green, and white, scattered randomly over each donut. To the top right, a white bowl holds fresh red raspberries, adding a vibrant color contrast. Additional sprinkles are scattered around the rack and bowl, enhancing the festive look. 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

From the moment I baked these gluten-free gingerbread donuts, I knew they’d become a favorite. The combination of warm spices and a rich chocolate glaze reminds me of cozy winter mornings, and the almond and tapioca flours make them satisfyingly tender—without any gluten in sight.

Perfectly Spiced: The blend of cinnamon, ginger, and nutmeg hits that nostalgic gingerbread flavor spot every time.
Gluten-Free & Paleo-Friendly: You get the joy of a donut without worrying about gluten or processed flours.
Moist & Tender Texture: Thanks to almond and tapioca flours, these donuts never feel dry or crumbly.
Easy Chocolate Glaze: Rich, glossy, and lightly spiced to perfectly complement the donuts’ flavors.

A close-up view of a chocolate-glazed donut with a bite taken out from the right side, showing its soft, light brown inside texture; the top glaze is smooth and shiny dark brown, decorated with small round sprinkles in red, green, and white colors scattered evenly across the surface. A woman's hand is holding the donut delicately from the bottom, with pale skin tone and visible folds on the fingers. The background has white subway tiles, and the overall lighting is natural, highlighting the glossy glaze and the texture of the donut. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how each ingredient in this Gluten-Free Gingerbread Donuts Recipe plays a starring role. When combined, they create that classic gingerbread flavor while keeping the donuts moist and tender. Plus, the use of paleo-approved ingredients means it fits nicely into many dietary lifestyles.

Flat lay of a small mound of blanched almond flour, a small heap of white tapioca flour, a few whole brown cinnamon sticks alongside a small white bowl of ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with ground nutmeg powder, a small white bowl of fine salt, one large whole uncracked brown egg, a small white bowl filled with golden avocado oil, a small white bowl of amber maple syrup, a small white bowl of dark molasses, a small white bowl holding translucent vanilla extract, a small white bowl of clear water, a small pile of glossy dark chocolate chips, a small white bowl with white coconut oil, all ingredients arranged symmetrically 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: Provides a rich, moist base with a delicate nutty flavor that works beautifully in gluten-free baking.
Tapioca flour: Adds lightness and helps with the chewy, soft texture that almond flour alone can’t achieve.
Paleo baking powder: A necessary lift agent that keeps the donuts fluffy while fitting paleo guidelines.
Ground cinnamon, ginger, nutmeg: The classic warming spices that define the gingerbread hallmark.
Egg: Binds everything together and adds moisture and structure.
Avocado oil: A neutral-flavored, healthy fat that keeps the donuts tender without heaviness.
Maple syrup and molasses: Natural sweeteners that enrich flavor and add that deep caramel note typical of gingerbread.
Vanilla extract: Enhances and rounds out all the warm flavors.
Water: Helps adjust batter consistency for the perfect pourable texture.
Dark chocolate chips & coconut oil (for glaze): Combine for a silky, rich chocolate coating that complements the spiced donuts.

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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 the best things about this Gluten-Free Gingerbread Donuts Recipe is how adaptable it is. I often like to tweak the glaze or swap spices to keep it fresh and seasonal, and you’ll definitely want to experiment to find your favorite twist.

Variation: On a whim, I added a pinch of cayenne to the glaze once, and that subtle heat paired surprisingly well with the sweetness and spice of the donuts.
Dietary swaps: Feel free to swap the maple syrup for coconut nectar or honey, just keep an eye on the liquid measurement to maintain texture.
Spiced up: For the holidays, I like to add a touch of ground cloves or cardamom for extra warmth—totally optional but festive.

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

Step 1: Get Prepped and Grease Your Pan

First things first, preheat your oven to 350°F (175°C). I always like to grease my silicone donut pan with avocado oil—just a light brush will do—to make sure the donuts pop out easily when baked. Placing the pan on a baking sheet helps catch any drips and makes it easier to handle.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together your almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. Mixing the spices well in with the flours helps ensure every bite has that perfect gingerbread flavor.

Step 3: Add the Wet Ingredients and Mix

Next, add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water to the dry mix. Whisk it all until you have a smooth batter. It should be pourable but not runny—if it looks too thick, add a splash more water, one teaspoon at a time.

Step 4: Fill the Pan and Bake

Pour the batter evenly into the donut cavities. I find using a small measuring cup or spoon makes this less messy and helps control portions. Bake for about 12-14 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.

Step 5: Cool Donuts Before Glazing

Let the donuts cool in the pan for 5 minutes, then transfer them carefully to a wire rack to cool completely. This step is key for glazing so the chocolate adheres properly without melting away.

Step 6: Make and Apply the Chocolate Glaze

For the glaze, melt the dark chocolate chips and coconut oil together in a small saucepan over low heat, stirring frequently so it doesn’t burn. Once melted, stir in the optional molasses, cinnamon, and ginger for a lovely spiced touch. Dip each cooled donut in the glaze, and if you want to get playful, add some sprinkles or chopped nuts right after dipping.

Pop them into the fridge for a few minutes to let the glaze fully set, and you’re ready to indulge.

Top Tip

In my experience, small tweaks make all the difference with gluten-free baked goods. I’ve found that precise measuring and gentle mixing are absolute game-changers when it comes to getting that tender, fluffy texture in these donuts.

Use a kitchen scale: Measuring ingredients by weight takes the guesswork out and prevents dry or gummy donuts.
Don’t overmix: Stir just until combined to keep the batter light and avoid dense donuts.
Silicone pan tips: A light oiling of the donut molds helps your donuts pop out neatly without breakage.
Check bake time carefully: Ovens vary, so start checking at 12 minutes to avoid overbaking and drying.

How to Serve Gluten-Free Gingerbread Donuts Recipe

Garnishes

I love topping these donuts with a simple sprinkle of crushed walnuts or pecans for extra crunch that complements the soft crumb. Sometimes I dust a little powdered coconut sugar on top for frosting-free sweetness. If it's the holidays, colorful sprinkles really make them festive and inviting!

Side Dishes

The best part? These donuts pair beautifully with a rich cup of coffee or a mug of warm chai tea. For a brunch spread, serve alongside fresh fruit and a dairy-free yogurt parfait to balance out the richness.

Creative Ways to Present

For special occasions, I've arranged these donuts stacked like a mini gingerbread donut tower, drizzled with extra melted chocolate and topped with a sprig of fresh mint or a dusting of cinnamon. They also shine on a rustic wooden board alongside spiced nuts and dried cherries for a charming holiday dessert display.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover donuts in an airtight container at room temperature if we’re eating them within a day or two. They stay surprisingly fresh without refrigeration and maintain a soft, moist texture.

Freezing

Freezing works great if you want to make a batch ahead of time. After they’re completely cool, I wrap each donut individually in plastic wrap, then place them in a freezer-safe bag. When you're ready, just thaw at room temperature or gently warm in the oven or microwave.

Reheating

To reheat, I pop the donuts in a 300°F oven for 5-7 minutes or microwave for about 15 seconds—just enough to warm them without melting the glaze too much. This helps keep the texture nice and soft, almost like fresh-baked.

Frequently Asked Questions:

Are these donuts dairy-free as well as gluten-free?

Yes! This Gluten-Free Gingerbread Donuts Recipe uses avocado oil and coconut oil for the glaze so it’s completely dairy-free and paleo-friendly too.

Can I make these donuts without a donut pan?

While a donut pan is easiest for shaping, you can bake the batter in a muffin tin or small round molds as a substitute—just keep an eye on the baking time as it may vary slightly.

How long do these donuts stay fresh?

Stored in an airtight container at room temperature, these donuts stay fresh for 2-3 days. If refrigerated, they can last up to 5 days but may become denser. Freezing is the best option for longer storage.

Can I use a different sweetener?

You can swap maple syrup for honey or coconut nectar; just monitor the consistency of the batter since some sweeteners are thicker or thinner and adjust water accordingly.

Final Thoughts

This Gluten-Free Gingerbread Donuts Recipe has become a kind of cozy ritual for me during cooler months. The balance of spices, natural sweetness, and that chocolate glaze hits all the joy notes of gingerbread but with a tender donut you can feel good about eating. I hope you’ll find just as much comfort and delight baking and sharing these—you might even find yourself making them all year round!