Gingerbread Donuts With Cinnamon Buttercream Frosting + Photo Tutorial

“These are crazy good!”  Those were the first words out of the mouths of my “recipe tasters” when I made these gingerbread donuts with cinnamon “buttercream” frosting.

My pumpkin donuts were such a hit this autumn that I thought I would come up with a Christmas flavored donut.  I asked on the Allergy Free Test Kitchen Facebook page what some favorite Christmas flavors were and gingerbread was one of them.   So I set about to come up with a gluten free, egg free, milk free, soy free, peanut and tree nut free gingerbread donut. 

The result was fabulous!  I adapted a recipe to be allergy free found on Bake Your Day and thought on it awhile.  Then I tried the recipe twice to make sure it worked and it does!  These really are something special.  The donuts alone are good, but the frosting is what takes these donuts to a whole different level of deliciousness! I adapted the frosting recipe from Cake Central.  I have a picky frosting eater and this frosting passed with flying colors!  It also makes more than you would need for the donuts so you can slather it on graham crackers (gluten free or not) and enjoy the frosting that way too.

Coming up are some photo tutorial pictures I took.  But before I do, I love comments and Facebook likes.  So if you wouldn’t mind I would love to hear from you and have your “like.”  (Remember if you like the Facebook page you have to click “add to interests list” after you like it or AFTK will not show up in your news feed.  You can do this by hovering over the like button).  Thanks!   This post is also being shared at Make Your Own Monday,  Gluten Free Monday, Allergy Free Wednesday, Gluten Free Wednesday and Wheat Free Wednesday , Allergy Friendly Winter Holidays Linky Party, Gluten Free Tuesday.

Here are some step by step photos to help you achieve the maximum deliciousness!

Put all your dry ingredients in a bowl.

Whisk the dry ingredients well.

Make sure to chill your shortening.

Make your buttermilk by pouring 1/2 T.  lemon juice into liquid measure.

To continue making your buttermilk, add rice milk to the lemon juice to equal 1/2 cup.

Put your chilled shortening into dry ingredients.

Use a pastry blender to mix shortening in. 

Add the buttermilk, vanilla and egg replacer to dry ingredients to make batter.  You will see lumps of shortening and that is okay. 

Fill your donut pans about 2/3 – 3/4  full (depending on your pan size…mine are small) so that you have nice rounded donuts and not “muffin top” donuts.

After baking, cool for a few minutes before removing to cooling rack.

After the donuts are completely cooled, frost them to your heart’s content. 

Then sit back and…….

Gingerbread Donuts and Cinnamon Buttercream Frosting

Ingredients:

  • 1 cup gluten free flour blend such as King Arthur Gluten Free All Purpose Flour (or other mix of brown rice flour, tapicoa starch and potato starch)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. salt
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 2 T. dairy and soy free shortening, chilled
  • 1/2 cup rice milk buttermilk (or 1/2 cup regular buttermilk)
  • 1 tsp. vanilla
  • 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 T. warm water (or 1 egg)

Frosting

  • 4 T. dairy and soy free shortening
  • 1 3/4 cup + 2 T. powdered sugar
  • 3 T. rice milk (or regular milk)
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon

Directions:

  1. Preheat oven to 350 degrees. Spray 9 donut cavities with cooking spray.
  2. Whisk the dry ingredients together very well.
  3. Add chilled shortening to dry ingredients and mix well with pasty cutter.
  4. Add your buttermilk, vanilla and Ener-G Egg Replacer.
  5. Mix well, but you will have some shortening lumps.
  6. Fill donut pans, but not too full or you will get “muffin” top donuts.
  7. Bake for 12 minutes.
  8. Cool in pan a few minutes before removing to cooling rack.
  9. Cool completely before frosting.

To Make Frosting:

  1. Using a stand mixer, beat shortening until fluffy. Add milk, vanilla and cinnamon and mix until until smooth and creamy.
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19 Responses to Gingerbread Donuts With Cinnamon Buttercream Frosting + Photo Tutorial

  1. Heidi says:

    My gluten-free kid has really been missing donuts. I might just need one of those pans for Christmas! Thanks for the great recipe! Thanks for linking up on Gluten-Free Monday at OneCreativeMommy.com. (Pinning.)

  2. Andrea says:

    Could this recipe be altered to use regular, organic flour instead of GF? I would assumed you’d just replace the flour and omit the xanthan gum but sometimes that isn’t always the case. These sound really yummy!

    • admin says:

      It’s worth a shot I think. And yes, you would have to omit the xanthan gum. And I weighed my gf flour to be at 130g per cup, and I beleive wheat flour is lighter than gf flours, so if you don’t have a scale to weigh it, you would maybe have to have a very full one cup or add a tablespoon of flour. I’m not completely sure, as this whole “weighing your flours for baking” is new to me. For the most part though I think it would work as I originally worked off a regular flour recipe. Thanks for coming by!

  3. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  4. amber says:

    These look so beautiful, not to mention delicious!!! Thank you for sharing with us on AFW! And congratulations on being the reader favorite last week!

    Just lovely.

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  8. Wow! This looks fabulous and easy. I am asking for a donut pan for Christmas for sure. I have saved this recipe in my ‘to make’ list. Thank you!

    Angie@ConsciousEatery

    • admin says:

      So glad to hear you like it. I think a lot of people will be wanting donut pans for Christmas! :) Thanks for coming by, checking them out and commenting!

  9. Tracy says:

    I am wondering if these could be made with butter or coconut oil instead of shortening? I am not dairy free, just gluten free but don’t like to use shortening.

    Thanks!

    • admin says:

      I think the donuts would work fine with butter, although I have not tried it myself. As for the frosting…I really don’t know. It would be my guess that the flavor of the butter would “over take” the cinnamon flavor, but who knows for sure? If you try these with butter, I’d like to hear back how it turned out for you!

  10. kathy says:

    Please make more! From my middle school son. Loved the donut recipe. Great tutorial, turned out amazing. Next time I am making smaller donuts, so last longer. I was wondering, if these can be made plain for my other son , he is not a fan of gingerbread or pumpkin. Thanks for sharing the recipe, egg free, soy free, dairy free we made them. So yummy. Keep those wonderful recipes coming.

    • admin says:

      Oh, I’m so happy to hear that you love them! I’m not sure about making them plain though. I have plans to make a plain donut though! :) And since you brought up donuts…a little teaser…I’ve got a Valentine donut coming to the blog soon! Thanks for coming by to comment and I hope you’ll stick around!

  11. Julie says:

    What is rice milk buttermilk?!

    • admin says:

      I show how to make it in the step by step photos. Essentially, you put 1/2 T. lemon juice in a liquid measure and then pour in rice milk until you have 1/2 cup total.

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