Christmas Gingerbread and Candy Cane Donuts

Christmas Gingerbread and Candy Cane Donuts


1 1/4 cups self-raising flour
1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves
1/2 cup Califia Farms unsweetened almond milk
1/3 cup coconut, or brown sugar
1 Tbs pure maple syrup
1 flax egg (1 Tbs ground flaxseed meal and 3 Tbs warmed almond milk)
1 1/2 Tbs neutral oil
1/2 tsp pure vanilla extract


3/4 cup powdered sugar
1 1/2 Tbs Califia Farms unsweetened almond milk
1 tsp pure maple syrup
1/2 tsp pure vanilla extract
Crushed Christmas candy canes (optional)


Preheat oven to 180 C.

Grease a donut pan with oil of choice and set aside.

For the flax egg, combine flaxseed meal and warm almond milk in a small bowl. Set aside to thicken.

In a medium bowl, add all dray ingredients. Stir to combine. Add wet ingredients and stir to combine until you have a smooth batter.

Add donut batter to a piping bag, or Ziploc bag with the corner cut off. Pipe around each cavity of the donut pan and fill to 3/4 high.

Bake in preheated oven for 12-14 minutes, or until golden and cooked through. Allow donuts to cool in the pan before placing onto a wire rack.

For the glaze:

Combine all ingredients in a bowl and stir. Add a splash more almond milk if needed.

When ready to serve, dip or drizzle the donuts with the glaze. Sprinkle crushed Christmas candy canes on top (optional).

Credits: The Nourished Chef

Photo Credits: The Nourished Chef

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