Gingerbread is a perfect compliment to the winter holidays, and we have decided to use this recipe for both donuts and mini gingerbread shaped cupcakes. For the donuts we topped them with a cinnamon sugar mixture. You can see the gingerbread mini cakes here. We topped those with a little frosting piped on with a piping bag.
Both are fully, soft, perfectly spiced and melt-in-your-mouth delicious! These donuts come together really quickly and easily and a perfect compliment to a fall or winter morning.
This recipe is top 14 allergen free, gluten free and vegan and uses our vanilla cake mix.
The first step to making these donuts are to gather all your ingredients and supplies.
Gingerbread Donuts with Cinnamon Sugar
Cake Tools Needed:
- Mixing bowls
- Spatula
- Measuring spoons
- Measuring cups
- Donut Pan
- Non-stick cooking spray
- Parchment paper
- Stovetop and small saucepan
- Spoon
- Cooling Rack
Donut Ingredients Needed:
- 1 x Kate’s Safe & Sweet Vanilla Cake Mix
- 1 cup milk of choice (I used rice milk)
- 2 teaspoons apple cider vinegar
- 1 tablespoon Molasses
- 3 tablespoons neutral oil (we used canola)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Donut Instructions:
- Preheat oven to 350°F. Spray donut pan(s) with non-stick cooking spray. Set aside,
- In a medium bowl mix together the milk and apple cider vinegar.
- In a large bowl, blend the cake mix, cinnamon, ginger, nutmeg and allspice.
- Add milk and apple cider vinegar to the mix and spice bowl. Add in molasses and oil.
- Stir together all ingredients well being sure to scrape the sides and bottom of the bowl during mixing.
- Pour batter into the pan.
- Bake on middle rack for 8-10 minutes until toothpick inserted 2 inches from edge comes out clean.
- Remove the donut pan(s) from the oven and place a wire cooling rack.
- While the donuts are cooling prepare the topping below.
Topping Ingredients Needed:
- 2 tablespoons cinnamon
- 3/4 cup sugar
- 1/4 cup (your choice of) butter
Topping Instructions:
- In a small bowl stir together the cinnamon and sugar until fully incorporated. Set aside.
- Melt butter over stovetop on low-medium heat. Remove from heat once fully melted.
- Dip donut into the melted butter and then into the cinnamon sugar mixture.
- Allow donuts to cool on the cooling rack or parchment paper.
Note: you can top these donuts with a vanilla glaze as well.
Store these donuts on the countertop for 3 days. If you decide to frost instead, keep in the fridge for up to 5 days. These donuts can be frozen if wrapped and allowed to thaw before serving.
Don’t forget to check out this recipe made into mini gingerbread men as well here. And if you’re a gingerbread fan, check out our ot cute gingerbread cookies too!
Happy Holidays!
