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
Metric | Imperial Measurement Conversions


  • 300 g Plain flour (2 Cup)
  • 2 teaspoons Baking Powder
  • 1 tablespoon Heaped Minced Ginger
  • 1/2 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
  • Coating:
  • 80 g Vegan Margarine, Melted
  • 2 teaspoons 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.



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