Vegan Gingerbread & Cranberry Doughnut

Decadence and frivolity come together to create these wonderful baked Christmas treats. Perfect for parties, or a fancy, festive afternoon tea, these doughnuts are bursting with flavour; from the zesty Schwartz Ground Ginger, to the sweet yet tart blush of cranberry icing. And they are ‘Oh so ‘hole’some’, with 100% vegan ingredients, (but these plump beauties taste so good, you don’t need to let the sceptics know!).

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Serves: 6
40 mins Prep Time 35 mins Cook Time
40 mins Prep Time
35 mins Cook Time
  • Preheat the oven to 180°C, 350°F, Gas Mark 4.

  • In a large bowl, combine the sweet potato, apple, sugar, oil, Ginger, Cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough.

  • Make balls of dough - we recommend using an ice cream scoop - and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre.

  • Bake for 25 minutes. Leave them to cool.

  • For the icing, place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften. Do so until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool.

  • Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth.

  • Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack.

  • Using a spoon, drizzle the cranberry glaze over your doughnuts.

  • Sprinkle the doughnuts with shredded coconut and chopped cranberries.