Warmly aromatic and gently sweet, these Vegan & Gluten-Free Chai Spiced Donuts are a cozy, indulgent treat made with a unique blend of spices and wholesome flours. Baked—not fried—for a lighter texture, they are topped with a delicate glaze and finished with a crunchy pistachio garnish and a dusting of cardamom and cinnamon. Perfect for autumn mornings, festive gatherings, or a comforting teatime snack.
Why You’ll Love This Recipe
- Diet-Friendly: Completely vegan and gluten-free—suitable for a variety of dietary needs.
- Cozy Chai Spice: Features a warming blend of cinnamon, cardamom, ginger, and more.
- Baked, Not Fried: A healthier alternative to traditional donuts without compromising flavor.
- Quick & Easy: Comes together in under 30 minutes with minimal prep.
- Perfectly Textured: Soft, tender crumb with a crisp glazed finish and nutty crunch on top.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- oat flour
- almond flour
- potato starch
- baking powder
- baking soda
- sea salt
- black pepper
- cinnamon
- cardamom
- ground ginger
- allspice
- ground coriander
- organic cane sugar
- vanilla extract
- almond milk
- club soda
- coconut oil, melted
For the glaze & garnish:
- icing sugar
- almond milk
- crushed pistachios
- cinnamon and cardamom (for dusting)
Directions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a large mixing bowl, whisk together oat flour, almond flour, potato starch, baking powder, baking soda, sea salt, black pepper, and all the spices along with the cane sugar.
- In a separate bowl, combine almond milk, vanilla extract, club soda, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just incorporated. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
- Bake for 12–14 minutes, or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze by mixing icing sugar with almond milk to a pourable consistency.
- Dip each cooled donut into the glaze, then sprinkle with crushed pistachios and a light dusting of cinnamon and cardamom.
- Let the glaze set before serving.
Servings and timing
- Prep Time: 10 minutes
- Baking Time: 14 minutes
- Total Time: 24 minutes
- Servings: 6 donuts
- Calories: Approximately 190 kcal per donut
Variations
- Maple Glaze: Replace icing sugar glaze with a simple maple syrup and almond milk drizzle.
- Nut-Free Option: Substitute almond flour with sunflower seed flour and omit pistachio garnish.
- Chocolate Drizzle: Top with a dairy-free dark chocolate drizzle for a dessert-like finish.
- Mini Donuts: Use a mini donut pan and reduce baking time to 8–10 minutes.
- Extra Spicy: Add a pinch of cayenne or more black pepper for added warmth.
Storage/Reheating
- Storage: Store donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheating: Warm briefly in the microwave for 10–15 seconds for a soft, fresh texture.
- Freezing: Freeze unglazed donuts for up to 1 month. Thaw and glaze before serving.
FAQs
Can I substitute the oat flour?
Yes, you can try sorghum flour or a gluten-free all-purpose blend, though texture may slightly vary.
What does the club soda do?
Club soda adds lightness and lift, helping the donuts stay airy and soft without eggs.
Are these sweet enough for dessert?
Yes, they’re mildly sweet, and the glaze adds just the right finishing touch for a dessert-like experience.
Can I use a different plant-based milk?
Certainly—soy, oat, or cashew milk all work well as substitutes for almond milk.
How can I make these oil-free?
You can substitute the coconut oil with applesauce, though the texture will be more cakey and moist.
Do I need a donut pan?
A donut pan helps with the shape, but you could also use a muffin pan for donut muffins—adjust bake time accordingly.
Are these safe for nut allergies?
Not as written due to almond flour and milk, but you can substitute both with nut-free options like oat milk and sunflower seed flour.
Will the glaze harden?
Yes, once set, the glaze will form a thin, sweet crust that complements the soft interior.
Can I make the batter ahead of time?
It’s best to bake immediately after mixing, as the leavening agents activate right away.
What can I serve with these donuts?
They pair beautifully with chai tea, spiced coffee, or a glass of almond milk.
Conclusion
These Vegan & Gluten-Free Chai Spiced Donuts bring together warmth, texture, and indulgence in a health-conscious package. Easy to make and even easier to enjoy, they’re the perfect spiced treat to brighten any morning or end a cozy evening on a sweet note. Whether you’re catering to dietary restrictions or simply love bold, aromatic flavors, this recipe will become a fast favorite.
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Vegan & Gluten-Free Chai Spiced Donuts
- Total Time: 24 minutes
- Yield: 6 donuts 1x
- Diet: Vegan
Description
Tender, warmly spiced baked donuts infused with a cozy chai blend and topped with a sweet almond milk glaze and crunchy pistachios. These donuts are vegan, gluten-free, and perfect for an autumn or holiday treat.
Ingredients
- For the donuts:
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground coriander
- 1 tbsp organic cane sugar
- 1 tsp vanilla extract
- 5/16 cup almond milk
- 5 tbsp club soda
- 1/4 cup coconut oil, melted
- For the glaze & garnish:
- 1 cup icing sugar
- 1–2 tbsp almond milk (to reach glaze consistency)
- Crushed pistachios for garnish
- Sprinkle of cinnamon & cardamom
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together oat flour, almond flour, potato starch, baking powder, baking soda, salt, black pepper, cinnamon, cardamom, ginger, allspice, coriander, and sugar.
- In another bowl, mix almond milk, vanilla extract, club soda, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the donut pan and smooth the tops.
- Bake for 12–14 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pan.
- Whisk icing sugar with almond milk to form a smooth glaze.
- Dip the cooled donuts into the glaze and sprinkle with crushed pistachios and a dash of cinnamon and cardamom.
Notes
- Use a piping bag or spoon to fill the donut pan evenly.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
- Make sure donuts are fully cooled before glazing to prevent the glaze from melting off.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
