Cake doughnuts, filled with a blend of warm holiday spices like cinnamon, ginger, nutmeg, and cloves. They're then topped with a cinnamon chocolate glaze to add a little more sweetness. These doughnuts were made to be enjoyed with a large cup of black coffee.

Holiday Spiced Doughnuts With a Cinnamon Chocolate Glaze [Vegan]



For the Doughnuts:
  • 1 1/2 cups whole wheat pastry flour
  • 1/2teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup brown sugar, packed
  • 3/4 cup chickpea brine, or brine from one can of chickpeas
  • 1/4 cup pureed pumpkin
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • A pinch of nutmeg
  • A pinch of ground cloves
  • A pinch of allspice
For the Glaze:
  • 1/4 cup non-dairy milk
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cocoa powder


  1. Preheat oven to 375°F.
  2. Combine dry doughnut ingredients in a bowl. Stir well to make sure fully incorporated.
  3. Combine wet doughnut ingredients in a separate bowl, stir well.
  4. Add wet ingredients to dry, and stir to combine.
  5. Pour into greased doughnut pan.
  6. Bake in oven for about 10 minutes, until the doughnuts have risen.
  7. While doughnuts are baking, place a small saucepan on stove on medium heat.
  8. Add the glaze ingredients, stirring well. bring to a low simmer. Continue stirring for about 7 minutes, until the mixture starts to thicken. Once glaze has thickened, remove from heat.
  9. Once doughnuts are cool enough to handle, dip tops into the glaze. Place on cooling rack for glaze to set.


Store in the refrigerator for up to a week.