Oh my goodness, do I have a treat for you today! When that cool weather hits, nothing screams cozy kitchen chaos quite like the smell of baking gingerbread, right? You know I love a good spiced treat, but sometimes I need something quicker than rolling out dough for cookies. That’s why I developed these amazing Vegan Gingerbread Donut Holes. They are baked, not fried, so we skip the mess, but we pack them full of ginger, cloves, and all that spicy goodness you crave.
I remember making something similar with my Aunt Clara back when I was small—though hers definitely weren’t vegan back then! These little bursts of flavor are perfect for a fast weekend breakfast or an easy addition to any holiday platter. They are surprisingly simple, moist, and totally plant-based. Trust me, you’re going to want to triple this recipe because they vanish way too quickly!
Why You Will Love These Vegan Gingerbread Donut Holes
Seriously, these little spiced gems hit every single mark for an easy win in the kitchen. I stand by them completely:
- They are baked, not deep-fried, which cuts down on cleanup dramatically—yes!
- The classic gingerbread spice blend is powerful; you truly get that warm flavor in every bite.
- They whip up faster than you can settle in to watch a holiday movie. Way faster.
- Plus, they are completely vegan, so everyone at your gathering can enjoy them!
If you love this kind of rich spice, you absolutely must check out my recipe for gingerbread cinnamon rolls when you get a chance.
Essential Ingredients for Perfect Vegan Gingerbread Donut Holes
When making these vegan gingerbread donut holes, the quality of your spices and the specific liquid ingredients really pull everything together. Don’t be tempted to swap things out here—especially the molasses! It brings that dark, deep flavor that regular sugar just can’t touch. Here’s exactly what you’ll need to line up before you start your mixing.
For the Vegan Gingerbread Donut Hole Batter
For the dry stuff, we need structure and spice. Make sure the baking soda is fresh so they rise nicely!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Generous spices: 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
Now for the wet ingredients that keep them tender and moist:
- 1/2 cup packed brown sugar—use the packed kind, please!
- 1/4 cup unsweetened applesauce (our egg replacer hero!)
- 1/4 cup plant-based milk (I usually grab soy or oat)
- 1/4 cup molasses—this is the secret weapon!
- 1 teaspoon vanilla extract
For the Simple Vanilla Glaze
The glaze is technically optional, but honestly, why wouldn’t you want a sweet, slightly crackly top? It’s so simple it barely counts as another recipe.
- 1 cup powdered sugar, well sifted
- 2 tablespoons plant-based milk
- 1/4 teaspoon vanilla extract
Expert Tips for Making Fluffy Vegan Gingerbread Donut Holes
Listen, even a simple baked donut hole needs a little finesse to go from good to absolutely incredible. My top rule, which I learned baking way too many dense muffins in my youth, is to never overmix. Once you add those dry ingredients to the wet, you stir just until you see the last flour streak disappear. If you keep going, you’ll activate too much gluten, and the donut holes get tough fast. We want tender fluffiness here!
Another mess-saver that I swear by: pan prep! Don’t just use spray oil. Either grease and flour really well, or better yet, grab a zip-top bag, snip the corner off, and pipe that batter right into your mini donut molds. It’s so much cleaner and you get a perfect fill level every time. If you’re having trouble getting the batter in, look into my post about filling donut pans for more details on this handy trick!
Step-by-Step Instructions for Baked Vegan Gingerbread Donut Holes
Okay, time to get these spiced beauties into the oven! The process moves pretty quickly, especially since these are baked and we aren’t waiting for oil to heat up. Just follow these steps, and you’ll be popping these gorgeous little things out in under 20 minutes total. Remember what I said about mixing—patience during the combination stage is everything!
Mixing the Batter
First things first, go ahead and whisk together all your dry things in one bowl: the flour, the baking soda, salt, and those four amazing spices. Get some air into that. In a separate, bigger bowl, mix up your wet stuff: the brown sugar, that applesauce, your plant milk, the thick molasses, and vanilla. Once those are smooth, gently pour your flour mixture into the wet bowl.
Now, here’s the most important part of this step: mix everything until you can barely see any streaks of flour left. Seriously, stop stirring right there! Overmixing is the enemy of any tender baked good, especially donuts.
Baking and Cooling the Vegan Gingerbread Donut Holes
Get your oven preheated to 350°F (175°C) and make sure you’ve greased that mini donut pan really well. Now, spoon or pipe your batter right into the cavities, filling each one about two-thirds full—don’t pack it down. They bake pretty fast, usually taking between 9 to 11 minutes. You’ll know they’re done when a toothpick stuck right in the middle comes out clean.
Don’t rush them out yet! Let them sit in that warm pan for a full five minutes. This resting period helps them firm up before you try to move them to a wire rack to cool completely. If you try to glaze them warm, the glaze just melts right off!
Glazing Your Vegan Gingerbread Donut Holes
While the holes are cooling down—and I mean completely cool, not even warm—we whip up the super simple glaze. Just whisk together the powdered sugar with the plant milk and vanilla extract until it’s perfectly smooth. If it looks too thick, add just a tiny splash more milk until it runs nicely off your whisk. Once the donut holes are chilly, you can dip the tops right into that glaze or drizzle it artistically all over them. I love the messy drizzle look!
Storage and Reheating for Your Vegan Gingerbread Donut Holes
These little gingerbread delights are best eaten the day you make them, that’s for sure. But don’t worry if you have leftovers! Just pop them into an airtight container and keep them right there on the counter at room temperature. They hold up super well for about two or three days.
If you need to stash them longer, freezing is totally doable. Make sure they are cooled completely and skip the glaze if you plan to freeze them! You can freeze the plain donut holes nicely wrapped for up to a month. When you’re ready to eat them, just thaw them overnight on the counter. If you want them warm, microwave them for just 10 seconds—anything longer and you risk making them just a little too soft!
Common Questions About Vegan Gingerbread Donut Holes
When I first started playing with this baked donut recipe, I had a ton of questions running through my head! It’s totally normal to want to swap things out, especially when sticking to a vegan diet. Here are the few things folks ask me most often about achieving that perfect, spicy kick.
Can I make these without molasses?
Oh, I really wouldn’t recommend it if you want that authentic taste! Molasses isn’t just for color; it’s crucial for the deep, slightly smoky flavor that makes gingerbread *gingerbread*. Plus, it adds fantastic moisture. If you absolutely must skip it, you can try substituting with an equal amount of dark brown sugar mixed with a teaspoon of blackstrap molasses substitute, but honestly, the flavor won’t be the same. If spices are your jam, though, you might love my vegan apple spice muffins recipe!
What is the best way to get a great glaze consistency?
The glaze is all about balance; it’s a tightrope walk! If you thin it out too much by adding too much plant milk, it’ll just soak into the donut holes instead of setting sweetly on top. If it’s too thick, it won’t drizzle nicely. I always start with the measurements listed (2 tablespoons of milk) and whisk like crazy. If it seems cement-like, add the milk back in half a teaspoon at a time until it drips slowly off your whisk like a thick ribbon, not a fast stream. That’s perfection.
Can I use a different pan size instead of the mini donut pan?
Yes, you absolutely can change up the vessel, but you have to adjust the cooking time! These are designed for quick baking in the small mini donut pans. If you use a standard muffin tin, you’ll still want to fill those cups about two-thirds full, but they will need much longer—probably closer to 17 to 20 minutes. Always check them with a toothpick because oven variation is real! If you’re looking for other easy baking swaps, check out my tips on homemade mini powdered sugar donuts.
Do I need to use oil instead of applesauce to keep them moist?
Nope! That’s the beauty of keeping these vegan gingerbread donut holes healthier. The applesauce mimics the moisture that eggs and oil usually provide, but without all the extra fat, thanks to the stickiness of the molasses helping out. If you try substituting with oil, you might find the texture gets a little too tender or crumbly once they cool. Stick to the applesauce!
Serving Suggestions for These Spiced Vegan Treats
The powerful cloves and ginger in these Vegan Gingerbread Donut Holes beg for a warm, cozy beverage right alongside them. They are truly perfect straight out of the oven with a strong cup of coffee—the acidity cuts through the sweetness of the glaze beautifully. I also love serving them alongside a mug of creamy vegan hot chocolate, which is especially nice if you have little ones around.
For an adult cozy moment, try making my recipe for the ultimate fall spice latte! The extra warmth just doubles down on that wonderful spiced feeling. Honestly, these are so good they don’t need much else, but a little warm beverage just makes the experience complete.
Estimated Nutritional Snapshot of Vegan Gingerbread Donut Holes
I always like to give you a little idea of what you’re diving into, health-wise, when you make a batch of these little spicy treats. Keep in mind these numbers are just an estimate based on the standard ingredients listed above when dividing the batch into about 24 donut holes.
Baking at home means you have control, but here is what the numbers generally look like for serving size:
- Serving Size: 2 donut holes
- Calories: 180
- Sugar: 20g
- Fat: 2g
Remember, this is based on the recipe using the standard flour and plant milk, and it includes the vanilla glaze. If you skip the glaze, those sugar numbers go down fast! Anytime you see nutritional data like this, it’s always an estimate, but it gives us a good baseline for enjoying in moderation.
Share Your Vegan Gingerbread Donut Holes Experience
Alright, that’s it! We’ve mixed, we’ve baked, we’ve glazed—now it’s your turn to bring these beauties to life in your kitchen! I am always so excited when I hear from you all about how a recipe turns out.
Did you try adding a little extra splash of ginger like I suggested in the notes? Or maybe you decided to swirl in some lemon zest into that vanilla glaze? Whatever adjustments you made, I absolutely want to hear about them! Head down to the comments section right now and tell me how they tasted and if your family loved them.
Don’t forget to snap a picture of your gorgeous, spicy treats! Tag me on social media so I can see your handiwork. Seeing your photos always brightens my day way more than you know. If you bake these often, feel free to leave a star rating—it helps other folks find this easy vegan recipe. If you want to learn more about my philosophy on testing recipes and kitchen fun, check out my About Page!
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Vegan Gingerbread Donut Holes
- Total Time: 26 min
- Yield: About 24 donut holes 1x
- Diet: Vegan
Description
Small, baked donut holes flavored with classic gingerbread spices, suitable for a vegan diet.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup plant-based milk
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- For Glaze: 1 cup powdered sugar
- For Glaze: 2 tablespoons plant-based milk
- For Glaze: 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini donut pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate large bowl, mix the brown sugar, applesauce, plant-based milk, molasses, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Spoon the batter into the prepared mini donut pan cavities, filling each about two-thirds full.
- Bake for 9 to 11 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, prepare the glaze: Whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth.
- Dip or drizzle the cooled donut holes in the glaze. Let the glaze set before serving.
Notes
- You can use a piping bag or a zip-top bag with the corner snipped off to easily fill the donut pan cavities.
- For a stronger ginger flavor, add an extra 1/4 teaspoon of ground ginger to the dry mix.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, gingerbread, donut holes, baked donuts, dairy-free, egg-free, spice