Gluten-Free Chai Donuts

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg
  • 5/16 cup Non-dairy milk

• Baking & Spices

  • 1 1/4 tsp All-spice
  • 1 cup All purpose gluten free flour blend
  • 1 tsp Baking powder, gluten free
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Cardamom, powder
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla, gluten-free

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on glutenfreepalate.com

Description

Ingredients

• For the donut:
• 1 cup all-purpose gluten-free flour blend
• 1 teaspoon gluten-free baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom powder
• 1.2 teaspoon all spice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup brown sugar, packed
• 1/4 cup dairy-free milk
• 2 tablespoons coconut oil
• 1 teaspoon gluten-free vanilla extract(I use Rodelle )
• For the glaze:
• 1 cup powdered sugar
• 1-2 tablespoons dairy-free milk (I used almond milk)
• 1/2 teaspoon gluten-free vanilla extract (I use Rodelle )
• 1/2 teaspoon cinnamon

Directions

• For the donuts:
• Preheat oven to 375ºF. Spray a donut baking pan with cooking spray and set aside.
• In a medium mixing bowl add the flour, baking powder, cinnamon, cardamom, all spice, ginger, cloves and salt. Whisk together until combined.
• In a separate small mixing bowl combine the egg, brown sugar, dairy-free milk, oil, and vanilla extract. Whisk together until incorporated.
• Mix wet mixture into the dry mixture and stir until combined.
• Spoon into prepared donut baking pan.
• Bake 10-12 minutes.
• Cool for five minutes before glazing.
• For the glaze:
• Combine powdered sugar, dairy-free milk, vanilla, and cinnamon in a small mixing bowl.
• Dip tops of donuts into the glaze.
• Serve warm.