Paleo Gingerbread Mini Donuts Recipe

Name: Paleo Gingerbread Mini Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cassava flour (such as Otto's); 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/4 teaspoon salt (such as Redmond Real Salt(R)); 1/4 cup butter, softened; 2 tablespoons coconut sugar; 1/2 cup full-fat coconut milk; 1/4 cup pure maple syrup; 3 tablespoons molasses; 1 egg; Sugar-Ginger Dust:; 2 tablespoons coconut sugar; 1 tablespoon chopped crystallized ginger; 2 tablespoons molasses

Servings: persons

1 cup cassava flour (such as Otto's)
2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt (such as Redmond Real Salt(R))
1/4 cup butter, softened
2 tablespoons coconut sugar
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup
3 tablespoons molasses
1 egg
Sugar-Ginger Dust:
2 tablespoons coconut sugar
1 tablespoon chopped crystallized ginger
2 tablespoons molasses

1
Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan.
2
Whisk cassava flour, ground ginger, baking powder, and salt together in a bowl. Beat butter and 2 tablespoons coconut sugar together in a separate bowl using an electric mixer until fluffy; add coconut milk, maple syrup, 3 tablespoons molasses, and egg and beat until smooth.
3
Mix cassava mixture into butter mixture until batter is thick and just combined. Transfer batter to a pastry bag or plastic bag with a corner snipped. Pipe batter into the prepared donut pan.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer donuts to a cooling rack and cool completely, at least 15 minutes.
5
Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder; process until ginger is powdery. Pour mixture into a small bowl.
6
Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cassava flour (such as Otto's), 2 teaspoons ground ginger, 1 teaspoon baking powder, 1/4 teaspoon salt (such as Redmond Real Salt(R)), and more.

Yes, Paleo Gingerbread Mini Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Gingerbread Mini Donuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions