Name: Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup blanched almond flour (100g); ½ cup tapioca flour (65g); 1 tsp paleo baking powder; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp salt; 1 large egg; ¼ cup avocado oil; 2 Tbsp maple syrup; 2 Tbsp molasses; 1 tsp vanilla extract; 3 Tbsp water; 3 oz dark chocolate chips; 2 tsp coconut oil; ½ Tbsp molasses (optional); ¼ tsp ground cinnamon (optional); ¼ tsp ground ginger (optional)

There’s something irresistibly cozy about biting into a warm, spiced donut that’s also gluten-free. This Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe brings together that nostalgic holiday flavor with a smooth chocolate finish—perfect for any time you want a sweet treat that feels like a warm hug.

The image shows five round donuts with a visible soft brown base layer topped with a shiny, smooth layer of chocolate glaze covering the top surface of each donut. On top of the chocolate glaze, there are small round sprinkles scattered in red, green, and white colors, giving a festive look. The donuts sit on a silver metal cooling rack with wide square grids, and the background is a white marbled texture. On the top right, there is a white bowl filled with fresh red raspberries, and there are a few scattered sprinkles around the rack on the surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe

Why You'll Love This Recipe

I’m always on the hunt for desserts that feel indulgent but work for my gluten sensitivities, and these donuts hit that sweet spot perfectly. They’re tender, warmly spiced, and the chocolate glaze takes them to the next level—without any gluten in sight.

Flavor-packed: The blend of ginger, cinnamon, and nutmeg creates a classic gingerbread taste that’s both comforting and vibrant.
Gluten-free and Paleo-friendly: Made with almond and tapioca flours, it’s perfect for those avoiding gluten and grain-based flours.
Quick and straightforward: The batter comes together fast, and you can have fresh donuts in under 30 minutes.
The chocolate glaze: Rich and silky, it adds a decadent finish that feels like a special treat every time.

A close-up of a small donut held by a woman's hand, with a glossy dark brown chocolate icing covering the top layer, sprinkled with flat round confetti-like sprinkles in red, green, and white scattered evenly across the surface. The donut's inside shows a soft golden-brown texture where a bite has been taken out from the right side. The background features white subway tiles, and the image rests on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe plays a role in creating texture, flavor, and that perfect moistness. Knowing a bit about why each one works helps you get the best results and make tweaks if needed.

Flat lay of blanched almond flour in a small white ceramic bowl, tapioca flour in a separate small white bowl, a small white bowl of ground cinnamon, a small white bowl of ground ginger, a small white bowl of ground nutmeg, a small white bowl of paleo baking powder, a small white bowl of salt, one large whole egg with clean shell, a small white bowl of avocado oil, a small white bowl of maple syrup, a small white bowl of molasses, a small white bowl of vanilla extract, a small white bowl of water, a small white bowl with dark chocolate chips, a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched almond flour: Adds a tender crumb and nuttiness, plus it keeps the donuts rich without gluten’s stretch.
Tapioca flour: Gives a light, chewy texture that balances the almonds and keeps donuts from feeling too dense.
Paleo baking powder: Helps the donuts rise gently but without any funky aftertaste.
Ground cinnamon, ginger, nutmeg: Classic warm spices that evoke gingerbread’s comforting aroma and flavor.
Salt: Enhances the spices and sweeteners, rounding out the flavor.
Egg: Binds everything and adds structure without heaviness.
Avocado oil: A neutral oil that keeps the donuts moist and tender without overpowering the spices.
Maple syrup and molasses: Add natural sweetness and that signature richness of gingerbread, while also helping with texture.
Vanilla extract: Deepens flavor, rounding out the spices beautifully.
Water: Adjusts batter consistency for smooth pouring.
Dark chocolate chips and coconut oil (for glaze): Melt together for a shiny, silky glaze with subtle coconut undertones.
Optional molasses and spices in glaze: Kick the chocolate coating up a notch to echo the donut’s flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile these donuts are—you can easily tweak them to suit your taste or dietary needs. Whether you want to dial up the spices or swap out ingredients, they hold up well and still taste amazing.

Nut-Free Variation: Try replacing almond flour with sunflower seed flour if you're avoiding nuts—I’ve done this and still got great results, though the flavor is slightly earthier.
Spice it up: Add a pinch of clove or cardamom for a more complex spice profile—perfect if you want a bold holiday twist.
Sweetener swap: Use honey instead of maple syrup for a different floral note. Just keep an eye on the liquid balance.
Glaze alternatives: Swap chocolate glaze for a simple powdered sugar glaze with lemon or orange zest if you want a lighter finish.

Step-by-Step: How I Make Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe

Step 1: Prep like a pro—greasing and preheating

Start by preheating your oven to 350°F (175°C). I always grease my silicone donut pan generously with avocado oil to ensure the donuts pop out easily after baking. Placing the pan on a baking sheet helps with stability and catching any spills. Trust me, this step saves you a lot of heartache later.

Step 2: Mix dry ingredients carefully

In a medium bowl, whisk together the almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. I find giving these a good stir before adding wet ingredients helps prevent lumps and ensures even distribution of spices.

Step 3: Add wet ingredients and blend to smooth perfection

Next, stir in the egg, avocado oil, maple syrup, molasses, vanilla, and water. Whisk everything until the batter is nice and smooth—no flour pockets lurking around. If it feels too thick, add a teaspoon of water at a time to loosen it, but it should pour easily.

Step 4: Fill donut pan and bake

Pour the batter evenly into the prepared donut pan, filling each cavity about three-quarters full. This helps them rise without overflowing. Bake for 12-14 minutes. You want the donuts to spring back slightly when gently pressed and a toothpick inserted in the center to come out clean.

Step 5: Cool and prepare the glaze

Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack. While they cool, melt the dark chocolate chips and coconut oil in a small saucepan over low heat, stirring frequently to prevent scorching. Once melted, remove from heat and stir in molasses, cinnamon, and ginger if you’re using them—this really amps up the warmth and richness.

Step 6: Dip donuts and chill

Dunk the tops of the cooled donuts into the luscious chocolate glaze. Let any excess drip off before placing them on a parchment-lined tray or wire rack. If you want, sprinkle on some festive sprinkles or chopped nuts for extra texture and color. Pop them in the fridge for a few minutes so the glaze can fully harden, turning glossy and irresistible.

Top Tip

Having made this recipe a handful of times, I learned that getting the batter texture right is crucial. These tips saved me from dry or dense donuts and gave me that perfect tender bite every time.

Measure by weight: I always use a kitchen scale especially with almond flour—it’s denser than wheat flour and easy to mis-measure.
Don’t overmix: Stir until just combined to avoid dense donuts.
Check oven temps: My oven runs hot, so I turned mine down to 340°F for a slightly longer bake and got more tender results.
Grease the pan well: Silicone pans can sometimes hold onto donuts if you’re not careful—avocado oil works great and adds a subtle flavor.

How to Serve Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe

gluten-free gingerbread donuts - Serving Suggestion

Garnishes

I usually keep it simple by sprinkling a pinch of crushed pecans or a few festive holiday sprinkles on top—adds color and texture without overpowering the glaze. Sometimes a light dusting of powdered sugar works beautifully for a snowy effect.

Side Dishes

These donuts pair fantastically with a cup of chai tea or a bold coffee that complements their spices. For a brunch spread, I like to serve alongside fresh fruit or a creamy coconut yogurt to balance the richness.

Creative Ways to Present

For holiday parties, I set these donuts on a tiered dessert stand surrounded by cloves, cinnamon sticks, and mini pine cones to create a festive centerpiece. I’ve also wrapped individual donuts in parchment and tied them with twine as thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container in the fridge, which keeps them fresh and moist for up to 3 days. Just be sure to put a layer of parchment paper between if stacking to protect the glaze.

Freezing

I’ve frozen these donuts before by wrapping each one individually in plastic wrap, then placing them in a freezer-safe bag. They thaw beautifully overnight in the fridge, perfect for stocking up ahead of time.

Reheating

To warm them up, I pop a donut in the microwave for about 10 seconds or briefly toast it in the oven at 300°F for 5 minutes. This revives that fresh-baked softness without melting the glaze too much.

Frequently Asked Questions:

Can I make these Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe dairy-free?

Absolutely! This recipe is naturally dairy-free since it uses avocado oil and coconut oil for the glaze. Just be sure your chocolate chips are dairy-free as well.

What if I don't have a silicone donut pan?

You can use a standard muffin tin as a substitute, though the shape will be different. Just grease the cups well and fill about three-quarters full. Baking time may be a bit longer—check with a toothpick.

Can I prepare the batter the night before?

Yes! You can mix the batter and keep it covered in the fridge overnight. Give it a gentle stir before spooning into the pan the next day, but note that the texture might be a little thicker, so you might need to add a splash of water.

How do I prevent the donuts from sticking to the pan?

Greasing the pan thoroughly with a neutral oil like avocado oil works best. For silicone pans, also lightly dusting with tapioca flour can help. Letting donuts cool a few minutes before gently popping them out helps avoid tearing.

Final Thoughts

Honestly, this Gluten-Free Gingerbread Donuts with Chocolate Glaze Recipe has become my go-to for cozy mornings and last-minute desserts. They’re easy enough to whip up on a whim, yet feel like something special that you want to share. I hope you enjoy this recipe as much as I do—it’s the kind of treat that comforts and delights, no matter the season. Give it a try and treat yourself—you deserve it.