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Paleo Gingerbread Mini Donuts

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"Paleo gingerbread mini donut amazinginess."
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45 m servings 155
Original recipe yields 13 servings (13 donuts)


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  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.


  • Cook's Note:
  • For dairy free, use coconut oil instead.

Nutrition Facts

Per Serving: 155 calories; 5.9 25.7 0.9 24 110 Full nutrition

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