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Gingerbread Cake Donuts with Cranberry Glaze (Gluten-Free, Vegan)

Wonderfully moist Gingerbread Cake Donuts with Cranberry Glaze are gluten-free, vegan, and refined sugar-free. A perfect holiday breakfast treat!

Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Tessa Fisher


For Donuts

  • 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons warm water, allow to sit a few mins
  • ½ cup sorghum flour
  • 1 cup almond flour/meal
  • 1/4 cup tapioca flour
  • 1/4 cup sweet white rice flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup organic unrefined cane sugar
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • pinch of ground cloves
  • 1/4 cup melted coconut oil cooled
  • 3/4 cup unsweetened almond milk
  • 1/4 cup molasses
  • 1 teaspoon pure vanilla extract

For Glaze

  • 1 cup fresh cranberries
  • 1/4 teaspoon orange zest
  • 1/4 cup water
  • 1 cup organic unrefined cane sugar
  • pinch of salt
  • unsweetened shredded coconut optional


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 6-cavity nonstick donut pan with coconut oil (if you have two pans, even better!).
  2. In a small bowl, prepare your flax egg and set aside.
  3. In a large bowl, combine sorghum flour, 1 cup almond flour, tapioca flour, sweet white rice flour, baking powder, salt, sugar, and spices. Add coconut oil, almond milk,molasses, and vanilla extract, stirring to combine.
  4. Spoon donut batter into cavities of donut tray, filling 3/4 of the way full. Bake for 19-21 minutes or until you start to see edges and tops turn a golden brown. Remove from oven and allow donuts to remain in pan for 3-5 minutes. Using a knife to loosen edges, carefully remove donuts from pan and allow to cool the rest of the way on a wire rack.
  5. While donuts are cooling, place the cranberries, orange zest, and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing berries as they begin to soften, doing so until the mixture reaches a jammy consistency, about 8-9 minutes. Some of the berries may pop open due to heat, so be careful, and feel free turn heat down a bit to avoid this. Set aside to cool.
  6. Place the 1 cup of unrefined cane sugar in a blender. Blend on high to blitz your sugar into a powdery consistency. Once the cranberry mixture has cooled considerably, add it to the blender along with a pinch of salt. Blend until smooth.
  7. Place a sheet of parchment paper underneath your donuts on the wire rack. Using a spoon, drizzle the cranberry glaze over your donuts. Sprinkle shredded coconut on top of donuts if desired.

Recipe Notes

Donuts adapted from my Blueberry Cinnamon Cake Donuts. Cranberry glaze adapted from Food & Wine.