These mini baked gingerbread donuts are a delightful treat, perfect for holiday gatherings or cozy mornings. They are vegan-friendly and bursting with warm, aromatic flavors of ginger, cinnamon, and molasses.
Ingredients: 1 cup all-purpose flour. 1/2 cup almond milk. 1/4 cup maple syrup. 2 tablespoons molasses. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt. 1 tablespoon apple cider vinegar. 1/4 cup vegan butter, melted. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C. Grease a mini donut pan. In a mixing bowl, whisk together almond milk, maple syrup, molasses, apple cider vinegar, melted vegan butter, and vanilla extract. In another bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Transfer the batter into a piping bag or a ziplock bag with a corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 8-10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Optional: Dust cooled donuts with powdered sugar or drizzle with a glaze of choice.
Prep Time: 15 minutes
Cook Time: 10 minutes
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