Go Back
Vegan Gingerbread Chai Baked Donuts topped with warm chai glaze on a cooling rack.
Print

Vegan Gingerbread Chai Baked Donuts

Soft, warmly spiced Vegan Gingerbread Chai Baked Donuts topped with a silky chai glaze. Cozy, simple, and perfect for holiday mornings or everyday treats.
Prep Time10 minutes
Active Time12 minutes
Resting Time10 minutes
Total Time32 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Vegan
Keyword: baked donuts, chai donuts, gingerbread donuts, holiday baking, vegan donuts, vegan gingerbread chai baked donuts
Yield: 4 people
Calories: 235kcal
Cost: $5

Equipment

  • 1 Donut pan Nonstick recommended
  • 1 Mixing bowls One for dry ingredients, one for wet
  • 1 Whisk For blending batter smoothly
  • 1 Cooling rack Helps donuts set after glazing
  • 1 Piping bag or zip-top bag Makes filling donut pan easier

Materials

Main Donuts

  • 1 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/3 cup brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup molasses
  • 1/2 cup plant-based milk almond, oat, soy, or coconut
  • 2 tablespoons neutral oil vegetable, canola, or sunflower
  • 1 teaspoon vanilla extract

Chai Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons chai concentrate or strong brewed chai add more or less for desired consistency

Instructions

  • Preheat your oven to 350°F (175°C). Grease a donut pan so the donuts release easily after baking.
  • In a medium bowl, whisk together the flour, baking powder, brown sugar, ginger, cinnamon, nutmeg, and cloves.
  • In a separate bowl, mix the plant-based milk, molasses, oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently until the batter just comes together without overmixing.
  • Spoon or pipe the batter into the donut pan, filling each well about three-quarters full.
  • Bake for 10–12 minutes, or until the donuts spring back when touched. Let them rest in the pan before transferring to a cooling rack.
  • Prepare the glaze by whisking powdered sugar with chai concentrate until smooth. Adjust consistency by adding more sugar or tea.
  • Dip the warm donuts into the glaze or drizzle it over the top. Allow 10–15 minutes for the glaze to set.

Notes

You can make the batter stronger in gingerbread flavor by adding an extra ½ teaspoon of ginger.
For a thicker glaze, add more powdered sugar; for a thinner glaze, add more chai.
Donuts store well in an airtight container for 2 days at room temperature.
To freeze, keep unglazed donuts in a freezer-safe bag for up to 2 months. Glaze after thawing for best texture.