Cream-Filled Gingerbread Donuts (vegan)

12 Donuts
1 hr 15 min

How adorable are these donuts?! If you all are bored of making traditional gingerbread cookies, you should definitely give these Cream-Filled Gingerbread Donuts a try! These scrumptious donuts are air fried, filled with a spiced gingerbread cream, and covered with a sweet gingerbread glaze. Plus, they're vegan-friendly!

For the full recipe, tips, and tricks visit:

Okay, let me preface by saying these donuts are a bit of a labor of love. BUT the end result is so worth it. These air fried vegan yeast donuts are perfect for the holidays, winter, or Christmas baking. This post and recipe will show you exactly how to make these gingerbread donuts.

The Cream Filling

To fill the donuts, you can transfer the cream filling to a piping bag or a ziplock bag which you can cut the corner off of when you’re ready.

Filling the Gingerbread Donuts

I found the easiest way to fill, glaze and decorate the donuts was in the order below:

  1. Poke a hole in the top of the donut with a straw or chopstick.
  2. Fill the donuts with the piping bag.
  3. Then, glaze the donuts. Let the glaze harden for about 10 minutes.
  4. Decorate with the royal icing.

Royal Icing & Glaze

To make the glaze, you’ll first want to make the royal icing. Royal icing is typically made with eggs, but today we’re subbing in aquafaba. If you’d like to learn more about what aquafaba is and all of its great uses, this is a great article. Aquafaba is actually very readily available- you can use the liquid inside of a can of chickpeas!

You’ll mix half of the royal icing with the remainder of the gingerbread pastry cream you made earlier. Then you can use the other half of the royal icing to decorate the donuts with faces and what not!

Freezing the Donuts

To freeze them with the glaze on, place the donuts (uncovered) on a baking sheet into the freezer for 10 minutes. This is just enough time for the glaze to harden so it won’t stick to the plastic wrap when wrapping them up. Make sure to tightly wrap the donuts to prevent any freezer burn. I like to wrap mine is plastic wrap and then place them in an airtight freezer bag.

I don’t recommend freezing these donuts with the cream filling already inside. When you go to reheat them, the filling will dissolve completely and won’t have the same texture.

Cream-Filled Gingerbread Donuts (vegan)
Recipe details
  • 12  Donuts
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
Show Nutrition Info
Hide Nutrition Info
  • 1 cup almond milk, divided in two, warm but not hot to the touch
  • ⅓ cup of granulated sugar , divided in two
  • 2 ¼ tsp active dry yeast, or one package
  • ¼ cup Just Egg * see notes for substitutions
  • ¼ cup coconut oil , melted
  • 2 tsp vanilla extract
  • ¼ tsp nutmeg
  • 1 ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground clove
  • 4 ¼ cup all-purpose flour
  • (optional) ⅛ tsp salt , if not using salted vegan butter
Gingerbread Pastry Cream
  • 1 cup full fat coconut milk
  • 4 tbsp all-purpose flour
  • ¼ cup of granulated sugar
  • 2 tbsp molasses
  • ½ tsp ginger
  • ¼ tsp cinnamon
  • ⅛ tsp clove and nutmeg
  • ½ cup powdered sugar
Cream Filling
  • 2 tbsp vegan butter, I used Earth Balance Buttery Sticks
  • 1 1/4 cup powdered sugar
  • 3 tbsp gingerbread pastry cream (above)
Royal Icing & Glaze
  • 2 cups powdered sugar
  • 2-3 tbsp Aquafaba, or chickpea brine
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla
Make the Dough
Divide the almond milk and sugar in half. Combine ½ cup of the warm almond milk and half of the sugar into a small bowl. Mix until the sugar dissolves slightly. Add the yeast and let the mixture sit for 10 minutes. The yeast should begin to bubble and froth up after a few minutes.
In another large bowl, cream the remaining sugar with the vegan butter. Add the Just Egg, the remaining almond milk, and coconut oil. Add the vanilla extract, nutmeg, cinnamon, ginger, clove, and salt (if using). Add the frothy yeast mixture. Mix to combine.
Add the flour to the liquid mixture, 1 cup at a time, stirring until it forms a soft dough. You should be able to easily form a ball with the dough, but it shouldn’t be too sticky to the touch.
Transfer the dough to a floured surface and knead for 4 minutes until the outer surface is smooth. Oil a bowl and place the ball in it. Cover the bowl with a damp tea towel or paper towel, and let rise for about 1 ½ hours or double in size.
Gingerbread Pastry Cream
While the dough rises, in a small saucepan, combine the ingredients for the gingerbread pastry cream. Heat on medium-low heat, whisking continuously until the sugars dissolve and the mixture begins to thicken (about 10 minutes).
Remove from the heat and place in the fridge to cool for at least an hour.
The Cream Filling
In a medium-sized bowl, cream the vegan butter with the powdered sugar until frosting-like consistency forms. Add in 3 tablespoons of the gingerbread pastry cream and mix until well combined and fluffy.
Cover and place in the fridge until ready to fill the donuts.
The Royal Icing & Glaze
Mix the powdered sugar, cream of tartar, vanilla, and aquafaba together until it forms a very thick but still pourable paste-like consistency. Divide in half.
Mix one half of the royal icing with the remaining gingerbread pastry cream to make the donut glaze.
Cover the glaze and the remaining royal icing with a damp cloth and set aside until ready to glaze the donuts.
Make the Donuts
After rising, the dough is ready to roll out when you poke it and the indention keeps its shape.
Transfer the dough to a floured surface and roll it out into a rectangle about ¾ of an inch thick. Using a gingerbread person-shaped cookie cutter, cut the dough.
Place the cut donuts on a parchment-lined baking sheet and cover with a tea towel. Let rise again until doubled in size, about 45 minutes.
Preheat your air fryer to 350 degrees F.
Line your air fryer basket with parchment paper and spray with oil. Place the donuts about 2 inches apart from each other in the basket. You may need to do multiple batches to cook all of the donuts depending on your air fryer's size. Spray the tops of the donuts with more oil.
Air fry for 6 minutes. Then remove from the basket and let cool on a wire rack.
Decorate the Donuts
Once the donuts are cooled, using a chopstick or straw, poke a hole into the top of the donuts. Spoon the cream filling into a piping bag, and fill each of the donuts by squeezing the filling into the top of the donuts. It's okay if some of the filling comes out of the top of the donut.
Glaze the donuts by dipping one side into the gingerbread glaze. Let the glaze harden before decorating. To speed this up, you can place the donuts into the freezer for 5 minutes.
Spoon the remaining royal icing into the piping bag and decorate the donuts as you’d like. (Faces are cute!)
  • These donuts are best on the first day. You can easily freeze these, but I'd recommend freezing them before filling them with the gingerbread cream.
  • You could also substitute Bob’s Red Mill Egg Replacer.
  • Preheat your oven to 375 degrees F.
  • Prep the donuts by placing them on a greased baking sheet.
  • Spray the tops of the donuts with cooking spray.
  • Bake for 13-15 minutes. They should be golden on top but still soft, not crispy.
Thank You Berry Much
Want more details about this and other recipes? Check out more here!
  • Kellie Collins Kellie Collins on Dec 10, 2021

    omg i have to share this one with my sisters - she and her daughters love to bake, and have done donuts, pastries, cakes, etc! plus my other sister LOVES gingerbread! is there a picture with one of these yummies broken in half, so we can see the filling inside? mmm!!!😋

  • KateyV KateyV on Dec 13, 2021

    Can this be done without air fryer?

    I'd like to attempt it. Thanks.

    Too bad they 'are best' just on the first day after so much work. :(