Loaded with Chai spices, these gluten-free Donuts are the perfect Fall breakfast! And, absolutely delicious with a cup of hot coffee.
I love baking donuts at home.
No, they aren’t the finger-licking goodness of fried donuts. But, they’re still completely delicious in my book! Plus, way easier to make and a little healthier.
These gluten-free Chai Donuts are a fun new Fall donut recipe that I couldn’t wait to share.
Last Fall I shared my Baked Pumpkin Apple Donuts and I thought they had all the best Fall flavors in one donut (and, they almost do).
But these Chai spiced donuts!?!
They’re filled with cinnamon, ginger, cardamom, allspice throughout and topped with a chai sugar topping. With a hot cup of coffee, these donuts are SO dang good.
Plus, the batter whips up fairly quickly and the chai sugar topping is easy to make too. You don’t even need any chai tea itself, just chai spices. AND a donut pan, of course! 🙂
If you’ve got a hankering for gluten-free donuts and love chai tea, you’ve gotta try these Chai Donuts!
A few baked donut tips and tricks, first…
The consistency of the batter is basically the same consistency as muffin batter. The process to making them is very much like making muffins too.
Of course, at the end you’ll put your batter into a donut pan instead.
You can do this by using a spoon or mini spatula. Or, you can add your donut batter to a piping bag (or large ziploc bag), snip the corner off, and pipe it into the donut cavities. This will give you a little bit of a cleaner look and a more puffy donut shape, I’ve found.
Next tip: Don’t buy the cheap spices, if you can help it.
I always say to try and look for the spices in the glass containers, if you can afford them (I like to look for spice sales at my local King Soopers and buy them then!). The flavor is so much stronger and richer; it’s really worth the price.
Last but not least, I almost made these gluten-free Chai donuts as gluten-free Chai Pumpkin Donuts.
But, I didn’t want to share a second pumpkin donut recipe yet. HOWEVER, you can substitute the Greek yogurt with pumpkin puree if you’d like. Then you can have all the glory of Chai spices but also some pumpkin. This is a great way to use up that extra bit of leftover pumpkin puree from the can too, if you have a little leftover from another recipe.
Gluten-free Chai Donuts are fluffy, puffy, perfectly spiced and topped with a yummy Chai sugar topping. I can’t say this enough: They are killer with a cup of piping hot coffee! It gives Dirty Chai flavors (which is one of my favorite Fall drinks).
After you make them, let me know what you think! Are you a die hard Chai fan too? Leave a comment and star rating, below.
Before you go, you might want to check out my gluten-free Banana Cinnamon Sugar Donuts, Chocolate Donut Holes, and Snickerdoodle Pumpkin Muffins.
- 2 tbsp butter, melted
- 1/4 cup brown sugar
- 1/4 cup Greek yogurt (I use Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cardamom
- 1/8 tsp allspice
- 1/4 cup white sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cardamom
- 1/8 tsp allspice
- 1 tbsp butter, melted
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To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.
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To a large mixing bowl, add your butter and brown sugar and whisk together. Add your Greek yogurt, milk and egg and whisk together till smooth. Add your egg and briefly whisk it in.
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To the same bowl, add your flour, baking soda, salt, cinnamon, ginger, cardamom and allspice and stir together till you have a smooth, consistent donut batter.
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Fill each donut tin to just under the top of the lip. You can add your donut batter to a piping bag, if you prefer, to easily fill the donut pan.
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Bake in the oven for 8-10 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
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Let cool. Run a knife around the outside edge of each donut and flip them onto a cooling rack.
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To a small mixing bowl, add your sugar, cinnamon, ginger, cardamom and allspice and whisk together till all the spices are evenly incorporated throughout.
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Brush the top and bottom of a donut with the melted butter and then swirl the donut around in the bowl of chai sugar topping. Flip it over to coat the other side. Continue till evenly coated all around.
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Continue to brush each donut with butter and coat them in the chai sugar topping.
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Devour!
I recommend putting the topping on just prior to serving. These last in the fridge for about a week, stored in an airtight container.
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