These baked Chai Spiced Donuts are light and airy with a cake like texture. Filled with warming spices and a pistachio topped glaze they make the perfect cozy afternoon treat or dessert.
Chai has to be one of my favourite flavours but until now I’ve only ever made chai from a tea bag! I thought it was time to give my own spice blend a go. After some research I found that chai spice blends vary in the types of spices and their proportions. I think that everyone has their own favourite blend depending on where you’re from and your taste preferences. After trying many different combos I found the one that tastes just like the chai tea that I love to drink. It’s warming and fragrant with a peppery kick.
The 3 spices that are a must for chai are cinnamon, cardamom and black pepper. I love cardamom so I’ve upped the amount and black pepper is what gives chai its unique spicy kick. I’ve also added ginger, coriander and all spice to round it out.
This simple recipe comes together in 30 minutes. The only tools you need are a 6 hole donut pan and a ziplock bag to pipe the donuts into the molds (it’s much easier than trying to scoop the batter in).
The secret to this light and airy batter is adding club soda. It acts similar to yeast, creating air bubbles that keep the donuts from getting dense and tough. When they’re baked they should have lots of little air pockets dotted throughout.
I’m not a fan of overly sweet desserts. I’ve added only 1 tablespoon of sugar to the entire batch of donuts, letting the glaze give all the sweetness. That way it’s controllable. If you feel like indulging go ahead and slather on that icing and if you want a healthy snack you can skip it all together!
I should also mention that these donuts are great dipped in a bit of melted coconut oil and rolled in cinnamon/cardamom sugar.
Why you’ll love these Chai Spiced Donuts
✓ Quick to make, under 30 minutes
✓ Soft and airy cake like texture
✓ Not too sweet.
✓ Healthier than store bought donuts
✓ Makes an easy breakfast, cozy afternoon snack or dessert
✓ Something a bit different than your typical donut flavours
✓ Suitable for both vegans and gluten-free eaters
Looking For More Donut Recipes?
- Baked Pumpkin Donuts Vegan Gluten Free
- Mini Matcha Donuts Vegan Gluten Free
- Coffee Ganache Donuts Vegan Gluten Free
These baked Chai Spiced Donuts are light, soft, filled with warming spices and topped with a sweet glaze. They’re a fun treat for birthdays, dessert or just a cozy afternoon snack. I hope you enjoy these donuts as much as we do and happy eating always!
Chai Spiced Donuts Vegan Gluten Free
- 3/4 cup oat flour
- 1/2 cup almond flour
- 1/4 cup potato starch
- 1 tablespoon organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon cardanom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon coriander
- 1/4 teaspoon all spice
- 1/4 teaspoon black pepper
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 5 tablespoons club soda
- 1 teaspoon vanilla extract
- 1 cup icing sugar
- 3-5 teaspoons almond milk
- good sprinkle cinnamon and cardanom
- chopped pistachios for garnish
- Preheat the oven to 350F. Oil the donut pan well.
- In a medium sized bowl mix all of the dry ingredients, making sure there are no clumps.
- In a small bowl mix the wet ingredients and lightly whisk. Add the wet ingredients to the dry. Fold together until incorporated trying not to overmix. The batter will be quite moist.
- Transfer the batter to a ziplock bag/pipping pag. If using a ziplock bag place the bag inside a mug and fold the edges of the bag over the outside of the mug. (This makes it easier to scoop the batter into the bag, giving it something stable to sit in.) Scoop the batter into the lined mug. Remove the bag and cut about 1 inch off one corner. Pipe evenly into the donut molds, filling them to the top. Smooth out any bumps with a spatula.
- Bake for 14-15 minutes until a toothpick inserted comes out clean. Let cool for 15 minutes. To remove, turn the pan upside down over a cooling rack and gently tap. The donuts should fall out. Let cool to room temperature before icing.
- In a small bowl wide enough to fit a donut, add the icing sugar. If your icing sugar is clumpy sift it into the bowl. Add the almond milk one teaspoon at a time, whisking until you reach a thick but pourable consistency. Whisk in a good sprinkle of cinnamon and cardamom. Dip each donut, place back onto the rack and top with chopped pistachios while the icing is still wet. Keep the doughnuts stored in an airtight container in the fridge for 2-3 days. Bring to room temperature before eating. Enjoy!