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 magical about the warm spices and tender crumb of gingerbread transformed into a donut you can enjoy any day—no gluten needed. This Gluten-Free Gingerbread Donuts Recipe brings holiday vibes all year long with a cozy blend of almond flour and festive spices that’s just plain delicious.

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

I’ve made plenty of gluten-free baked treats, but these gingerbread donuts really stand out. They’re not just allergen-friendly; they’re bursting with flavor and have a moist, tender bite that’ll make you forget they're free of gluten.

Perfectly Spiced: The blend of cinnamon, ginger, and nutmeg gives these donuts a cozy warmth that's just irresistible.
Gluten-Free & Paleo-Friendly: These donuts use almond and tapioca flours, making them great for those avoiding gluten or following a paleo lifestyle.
Simple to Make: No fancy equipment needed—just a silicone donut pan, some basic ingredients, and about half an hour.
Optional Chocolate Glaze: I love dipping these donuts in a rich, spiced chocolate glaze that adds just the right touch of indulgence.

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

These ingredients come together beautifully, balancing texture and flavor. The almond flour keeps the donuts moist and tender while tapioca flour adds lightness. The spices create that unmistakable gingerbread aroma, and the wet ingredients keep everything binding perfectly.

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: Adds moisture and a rich, nutty flavor while keeping the donuts tender.
Tapioca Flour: Lightens the texture and helps mimic traditional gluten flour’s structure.
Paleo Baking Powder: Ensures the donuts rise well without any gluten-containing leaveners.
Ground Cinnamon, Ginger, Nutmeg: These spices bring that warm, festive gingerbread taste we all love.
Egg: Binds the ingredients and helps with structure and rise.
Avocado Oil: A neutral oil that provides moisture without overpowering flavors.
Maple Syrup and Molasses: Natural sweeteners that deepen flavor complexity and add that signature molasses note to gingerbread.
Vanilla Extract: For a smooth, sweet background aroma that rounds out the spices.
Water: Adjusts batter consistency for easy pouring and baking.
Dark Chocolate Chips & Coconut Oil (Glaze): When melted, they create a glossy, luscious coating; coconut oil thins the chocolate 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 easy it is to tweak for your taste or occasion. I often swap out molasses for a touch more maple syrup if I want them a bit sweeter without extra depth, or you can add a pinch of cloves for a spicier kick.

Variation: For a nut-free version, try substituting almond flour with a blend of oat flour and coconut flour, but be prepared for slight changes in texture and rise.
Seasonal Tweak: During winter, I love to add a sprinkle of crystallized ginger on top before baking for an extra zing.
Chocolate Free: If you want to skip the glaze, a dusting of powdered sugar or cinnamon-sugar mix works beautifully too.

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

Step 1: Get Your Pan Ready and Preheat

First up, I preheat the oven to 350°F. While it’s warming up, I grease my silicone donut pan with avocado oil—this step is key because it helps the donuts release easily and keeps them nice and soft on the outside.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. Whisking these together first helps even out the spices and ensures the leavening is distributed well for an even rise.

Step 3: Add the Wet Ingredients

Next, I add in the egg, avocado oil, maple syrup, molasses, vanilla extract, and water. Using a whisk, I blend everything until I have a smooth batter with no lumps. This batter is relatively thick but pourable—perfect for filling your donut pan cavities.

Step 4: Bake to Perfection

Pour the batter evenly into the donut pan, filling each cavity about three-quarters full. Pop the pan in the oven and bake for 12-14 minutes. You’ll know they’re done when a toothpick inserted comes out clean or with just a few crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.

Step 5: Make the Chocolate Glaze and Dip

While the donuts cool, I melt dark chocolate chips and coconut oil in a small saucepan over low heat. Stir constantly so it doesn’t burn. Once melted, I remove from heat and stir in molasses, cinnamon, and ginger for a subtle, spicy sweetness. Then, I dip each donut halfway in the glaze and place it on parchment paper.

Pop the glazed donuts in the fridge for a few minutes to let the chocolate set firmly. If you’re feeling festive, adding a few sprinkles before chilling elevates them from everyday treat to party-ready dessert.

Top Tip

From my many attempts making these, a few key tips can make your Gluten-Free Gingerbread Donuts Recipe really shine. Getting these right saved me from dense donuts and helped me capture that perfect moistness every time.

Measure Flour by Weight: I use a kitchen scale for almond and tapioca flours to avoid packing errors that can lead to dry donuts.
Don’t Overmix: Stir just until combined—overmixing can toughen baked gluten-free treats.
Silicone Pan Is Your Best Friend: It makes releasing the donuts painless and helps them keep their shape.
Cool Completely Before Glazing: Otherwise, the glaze can melt off and look messy.

How to Serve Gluten-Free Gingerbread Donuts Recipe

Garnishes

I keep it simple with the chocolate glaze, but a sprinkle of crushed walnuts or a dusting of cinnamon sugar on top adds a lovely finishing touch. For holiday flair, tiny crystallized ginger pieces or edible gold flakes make these donuts extra special.

Side Dishes

Pair these donuts with a warm mug of chai or your favorite nut milk latte. I love how the spices in the drinks complement the gingerbread flavors perfectly and create that ultimate cozy combo.

Creative Ways to Present

For festive gatherings, I once arranged these donuts on a tiered cake stand with fresh cranberries and sprigs of rosemary scattered around—they looked stunning and tasted fabulous. You could also stack them alongside gingerbread men cookies for a themed dessert spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these donuts in an airtight container in the fridge where they last about 4-5 days. They stay moist and the flavors actually deepen, making leftover bites even tastier.

Freezing

I’ve frozen these donuts successfully by wrapping each individually in plastic wrap, then placing them in a freezer bag. They keep for up to 2 months. Just thaw overnight in the fridge before enjoying.

Reheating

To revive that fresh-baked feel, I warm donuts gently in the microwave for 15-20 seconds or pop them in a low oven (about 300°F) for 5 minutes. This softens them without drying out the crumb or melting the glaze too much.

Frequently Asked Questions:

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

You could technically use all-purpose flour, but this recipe is specifically crafted for gluten-free flours like almond and tapioca to keep the texture and flavor balanced. Using regular flour might change the consistency and may not have that tender, moist crumb.

What if I don’t have a silicone donut pan?

If you don’t have a silicone donut pan, you can try using a metal donut pan; just make sure to grease it very well. Alternatively, you can bake this batter in mini muffin pans—adjust baking time accordingly, usually reducing it slightly.

Can I make these donuts dairy-free?

Yes! This whole recipe is naturally dairy-free, especially if you use dairy-free dark chocolate chips for the glaze. The avocado oil and coconut oil are great dairy-free fat sources that keep the donuts moist and the glaze silky.

Why is my glaze seizing or too thick?

Chocolate glaze can seize if overheated or if water gets into the melted chocolate. Melt the chocolate slowly over low heat, stirring constantly, and avoid any moisture contact. Adding coconut oil thins the glaze and keeps it smooth, so make sure to include that ingredient.

Final Thoughts

Honestly, this Gluten-Free Gingerbread Donuts Recipe has become a staple in my kitchen whenever I want a treat that feels festive and wholesome. It hits the right nostalgia cues with gingerbread spices, but the donut shape makes them fun and approachable. I think you’ll enjoy how easy they are to make and how much flavor they pack—give them a try and see for yourself!