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Proudly Australian

Ginger Cinnamon Doughnuts

There's always room for a doughnut and you won't have to compromise on flavour with our Ginger cinnamon Doughnuts with ZERO added sugar. Get baking!   TIP - to speed up the process use unsweetened apple sauce instead of making your own apple puree  

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Serves: 12

Prep: 25 minutes

Cook: 18 minutes


300 g Plain flour (2 Cup)

2 teaspoon Baking Powder

1 tablespoon Heaped Minced Ginger

.50 teaspoon Bicarb Soda

43 g Vegan Margarine, Melted & Cooled

50 g Natvia (1/4 Cup)

1 teaspoon Egg Replacer

125 g Almond Milk (1/2 Cup)

1 tablespoon Almond Milk


80 g Vegan Margarine, Melted

2 teaspoon Cinnamon

90 g Natvia (1/2 Cup)


  1. Combine the flour, baking powder, bicarb and cinnamon in a bowl
  2. In a separate bowl whisk together the margarine, ginger, Natvia, egg replacer 2 tbs water and the milk.
  3. Combine the wet mixture gradually into the dry mixture.
  4. Scoop into a piping bag or a large zip lock bag.
  5. Fill the greased donut tray moulds ¾ of the way full with batter.
  6. Bake at 190C for 15-18 minutes, until the donuts springs back when pressed.
  7. Remove the donuts from the tray and stand on a wire rack to cool.
  8. Dip the cooled donuts in the melted margarine and then in the combined Natvia and cinnamon.
Carbs Pro Fats Energy KJ Calories Serving size
19.1g 3.2g 7.6g 679 163 60g

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