Recipe: Baby Gingerbread Doughnuts With Cream Cheese Glaze


Healthy baked doughnuts! Perfect for Christmas which is right around the corner! Makes 15-16 mini ones - or around 7-8 big ones (doughnut pan or maker required) Recipe can be made vegan by using a flax or chia egg, subbing Greek yoghurt with soy or coconut yoghurt and toffuti vegan cream cheese for glaze


  • ⅛ tsp bi carb soda
  • ½ cup oat flour
  • 2 tbsp maple syrup
  • 2 tbsp Greek yoghurt
  • ½ tsp cinnamon
  • ⅜ tsp baking powder
  • ¼ tsp ground ginger
  • 1 egg
  • 1 tsp maple syrup
  • 1 pinch cloves
  • 1 pinch nutmeg
  • 25 g fat free cream cheese
  • ⅛ tsp salt

Step 1

Preheat oven to 180 degrees and spray your pan with nonstick spray.

Step 2

Combine all dry ingredients in a bowl and mix until well combined and no lumps of powder.

Step 3

Add all wet ingredients and mix until well combined - careful not to overmix! Pour into doughnut pan until about 3/4 full and bake for 8 mins.

Step 4


Mix cream cheese and extra 1 tsp maple syrup until smooth and well combined. Allow doughnuts to cool completely before icing and voila! Sprinkle with some extra cinnamon or a dusting of powdered sugar and enjoy :)

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