Gingerbread Cake Donuts with Cream Cheese Frosting
It's finally December which means I think it's finally appropriate to start decorating/eating/living like it's Christmas. Because it basically is, right? One of my favorite seasonal baked goods is my Pumpkin Loaf with Caramel Drizzle for an easy holiday dessert option.
Gingerbread is my all time favorite cookie and it's Christmas time's favorite cookie, too! I love a perfectly crunchy gingerbread cookie to start off my holiday season but this year I wanted to try something a little different.
I'm still getting the hang of baking, though. I've made a 4 Ingredient Cinnamon Pear Tart, perfect for those who can relate to just venturing into the world of baking. It's simple and delicious, just like all my recipes! Another similar recipe are my Apple Hand Pies which are another minimal ingredient but deliciously simple dessert that is sure to be a crowd pleaser.
So the truth is, I kind of cheated in making these cake donuts. In case I haven't made it clear enough, simplicity is my number one priority for cooking or baking or anything revolving a kitchen. I don't like to spend hours on a dish and I doubt you do either.
I bought this Gingerbread Cake Mix from Trader Joe's after I saw it in my local store. After deciding how to alter the mix into something a little bit more special than a standard cake, I landed on donuts. Gingerbread is a sweet and savory flavor in my opinion - it's a perfect balance of both. Cream cheese frosting has a tangy sweet flavor that pairs perfectly with gingerbread. Together, they create a delicious holiday party in your mouth.
Makes 9 donuts.
- 1 box Trader Joe's Gingerbread Cake Mix
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 flax egg (1 tbsp flax seed meel and 3 tbsp water)
- 3/4 container of Trader Joe's vegan cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the cake mix, water, vegetable oil, and flax egg in a medium glass bowl until fully mixed.
- Spray or lightly oil the wells of a donut baking pan. Add the mix to a ziplock bag and push into one corner of the bag. Snip the corner off of the bag and squeeze the mixture into the wells.
- Place in the oven and let cook for 15 minutes. The package says 25-30, but since the wells are more shallow than a traditional cake pan, the batter will cook faster and you don't want the donuts to burn.
- While the donuts are baking, combine the cream cheese, vanilla extract, and powdered sugar in a medium glass bowl. Using a hand mixer, mix until light, fluffy, and the frosting is easily spreadable.
- After 15 minutes, check the donuts with a toothpick to see if they are cooked through. If no batter is sticking to the toothpick, remove the donuts and allow them to cool completely in the pan before removing them.
- After the donuts have cooled off, gently remove them from the pan by flipping it upside down onto a clean towel or cooling rack. Spread the frosting onto the donuts with an even layer and enjoy!
I don't recommend frosting all of these at once unless you plan on eating them all at once (no judgement) or if you're taking them to a party. To keep the donuts fresh, keep them in an air tight ziplock bag, either freezing them or simply in the fridge. Either works just fine! The cream cheese frosting will last up to two weeks.