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You are here: Home / dessert / Halloween Gingerbread Spiced Spider Doughnuts

Halloween Gingerbread Spiced Spider Doughnuts

October 26, 2014 By Jessica

Looking to make something fun for Halloween? How about creepy crawler spider doughnuts.

The kids and I had fun making these creepy crawler spider doughnuts over the weekend — my younger boys helped glaze while I webbed them, then they put a plastic spider on top (found those at Target for two bucks) for the extra creepy effect.

Amidst all the messy glaze it was fun to make. And eat.  

Did I mention these are gingerbread spiced doughnuts? Yes, gingerbread spiced for Halloween. It may sound strange to merge holidays here, but let me tell you it works. So well.

I don’t think anyone will complain when the aroma of heavenly gingerbread spice is permeating the air. It just conjures up happiness. Orange and gingerbread flavors work well together so I added orange extract to the vanilla glaze, which comes through with every bite. I called it a vanilla glaze, for lack of a better word, but not to be misleading here, there really isn’t any vanilla in it.

So, what did I use to web these spider doughnuts?

It was making my head spin as to what to use for the web effect that is also dye free for my little guys to eat. Then it occurred to me, when my son took out the chocolate syrup the other day … use chocolate syrup. Done.

Gluten free, dairy free, egg free, soy free, nut free AND dye free. I just realized these halloween doughnuts are also top 8 allergen free. For those with multiple allergies, this is a fun Halloween treat they can enjoy. Life with allergens may have it’s restrictions, but we don’t have to restrict tasty treats on Halloween!

Speaking of allergen free … here is my 2014 Allergen-Free Halloween Candy List with a separate list for soy free, in addition to gluten free, dairy free, and a corn free section.

Enjoy!

 

Makes 16 doughnuts
You will need doughnut pans

Ingredients:

Doughnuts:

115 grams (1 cup) gluten free oat flour
75 grams (1/2 cup) tapioca starch
225 grams (3/4 cup) white rice flour
47 grams (1/4 cup plus 1 TBS) sorghum flour
75 grams (1/2 cup plus 1 TBS) coconut flour
1/2 teaspoon kosher salt
1 teaspoon aluminum free baking soda
1 teaspoon cinnamon
1 teaspoon allspice
3 teaspoons ginger
8 ounces earth balance soy free
168 grams (1 cup) firmly packed light brown sugar
1 cup light molasses
1 cup coconut milk
1 tablespoon apple cider vinegar, or lemon juice
2 tablespoons sunflower oil
2 tablespoons chunky applesauce

Vanilla Glaze:

4 cups powdered sugar, sifted
1/4 cup hot water
1 teaspoon coconut or almond milk
1 tablespoon ginger syrup (I use Ginger People, found online or health stores)
2 teaspoons unsweetened coconut yogurt
1 teaspoon orange extract

Chocolate sauce for decoration (I use Alaska, a gluten free, dairy free, soy free brand)

For the doughnuts:

Preheat the oven to 350 degrees F
Grease doughnut pans. Dust lightly with white rice flour, shake out excess. Set aside.

Measure coconut milk then add apple cider vinegar to the measuring cup. Do not stir. This is the “buttermilk”. Set aside.

In a a large bowl, whisk flours, salt, baking soda, and all the spices. In another large bowl, using an electric mixer, beat the earth balance and brown sugar until light and creamy. Add the molasses, beat until blended. Add oil, and applesauce, beat until blended. Alternate between flour blend and buttermilk, starting with flours and ending with flours.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Spoon batter into prepared pans.
Bake for 25-28 minutes, or until a toothpick inserted into the doughnut comes out clean. Let it cool in the pans for 20 minutes before removing.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Turn doughnuts upside down onto a cooling rack. Let it cool completely before glazing, about an hour.

This smell amazing, by the way.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

 

For the glaze:

In a large bowl, sift powdered sugar. Press any remaining clumps through the sifter.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Add hot water, whisk until combined. It will be hard to whisk, that’s normal.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Add coconut milk, ginger syrup (a great substitute for corn syrup), coconut yogurt, and orange extract. Stir until combined well and lump free. Let it sit a few minutes to let any air bubble come up to the surface, then stir again before glazing.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Place parchment paper on baking sheets and place the cooling racks, with the cooled doughnuts, on top. This prevents additional mess, and is optional.

Take a doughnut and dip into the glaze, twist then gently brush the bottom of the doughnut against the edge of the glaze bowl to catch additional glaze. Give the doughnuts another dip in the glaze for a thicker glaze. The dark specks are from crumbs that got into the glaze, hardly noticeable after decorating. If you want a cleaner look give the kids another task. We thought the crumbs were a charming touch (wink, wink).

Note: to prevent bubble, stir the glaze occasionally then let it sit so the air bubbles will come up. Truthfully, though I may know this, I do get a bit lazy. Sorry, Martha.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

An orange glaze (actually the color orange) would be fun to do also. If you choose to do that, remove a tablespoon of hot water and substitute with a tablespoon of carrot juice. I would love to see pictures – do share!

Glaze all doughnuts. Let it set 5 minutes before making spider webs.

Note: I think I would add a little bit of arrowroot starch next time to thicken up the chocolate syrup. I found it to be a little runnier than expected, still able to make the webs, but only one doughnut at a time. They may not be perfect, but these don’t have any artificial food dyes (as I quietly say hooray), which is a good thing. If you choose to thick the syrup, add 1 teaspoon of arrowroot or cornstarch, whisk to blend very well then pour into the squeeze bottle. Try it on paper first before decorating doughnuts.

Draw 2-3 circles (similar to a dart) on each doughnut (do one at a time), using a toothpick or bamboo skewer, drag lines across to pull the chocolate sauce through the spaces.

Note: I put the chocolate syrup in a teeny squeeze bottle for better control when making the circles, which worked well, and used a bamboo skewer (that I cut in half) to pull the syrup for the web effect.

Place plastic spiders in center for garnish.

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

Serve immediately.

I left 2 in the fridge for the next day, uncovered, to see how they would taste and they got dry so it’s best to eat the same day. Enjoy!

Halloween spider doughnuts gluten free, egg free, soy free, vegan, dairy free From Jessica's Kitchen

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Filed Under: dessert, holiday, vegan Tagged With: dairy-free, dessert, gluten-free, holiday, soy-free, vegan

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Comments

  1. Jen says

    October 27, 2014 at 11:28 am

    So cute! Great idea on the chocolate syrup, it looks like caramel. Yum!
    Reply
  2. Bindy says

    October 27, 2014 at 12:29 pm

    Any recommendations for a substitute for the rice flour? My daughter is gluten/soy/peanut/lentil/chickpea free with alternating rice/coconut/white potato/dairy/yolk. So if I use coconut I can not use the rice. They look Aumazing! And I am very glad I found your blog! Bindy
    Reply
    • Jessica says

      October 27, 2014 at 3:07 pm

      Thank you for visiting Bindy! You can substitute the rice for part arrowroot (or tapioca) and part buckwheat flour, if you choose to substitute the coconut another time the buckwheat flour is a good sub. Hope this helps :) Enjoy!
      Reply
  3. Jenn Novak says

    October 27, 2014 at 12:50 pm

    Adorable, and creepy ;) - love these doughnuts!
    Reply
  4. Gina says

    October 27, 2014 at 3:06 pm

    ooo :D
    Reply
  5. Olivia says

    October 27, 2014 at 3:52 pm

    Your doughnuts look beautiful in that creepy crawler way of course! I haven't seen ginger syrup where I shop, what do you recommend I replace it with? I would like to make them tonight.
    Reply
    • Jessica says

      October 27, 2014 at 4:20 pm

      Hi Olivia, Thanks!! Yes, I realized some of you may not ginger syrup around. You can sub with non-GMO corn syrup if you can tolerate corn, or light agave or brown rice syrup. These all have the same thickness and sweetness to them. Enjoy!
      Reply
  6. Sophie says

    October 27, 2014 at 4:17 pm

    Chocolate syrup ha what a clever idea! I can't wait to make these for Halloween they look scrumptious!!
    Reply
  7. Vicky says

    October 27, 2014 at 11:07 pm

    Jessica how creative in decoration and flavor. I would have never thought gingerbread spice. Now I'm intrigued to try this. Thanks for sharing allergen free outside the box.
    Reply
  8. Kim says

    October 27, 2014 at 11:28 pm

    Awe these are perfect! Are you making any new halloween treats thjs year? And I subscribed, by the way :) excited!
    Reply
    • Jessica says

      October 28, 2014 at 9:05 am

      Thanks Kim, and thanks for subscribing!! Welcome! I have a few I'm working on today actually, coming to your inbox soon!
      Reply
  9. Tina says

    October 28, 2014 at 6:03 pm

    These are the cutest doughnuts ever!! And allergen free? so making this!!
    Reply
  10. Zoe says

    October 29, 2014 at 8:58 am

    WOW, these are so cool! While I was searching for baking recipes I came across your doughnuts. So glad I found your blog, I'm hooked!
    Reply
    • Jessica says

      October 29, 2014 at 10:49 am

      Thanks Zoe!! Appreciate the kind words :)
      Reply
  11. Lori says

    October 29, 2014 at 5:16 pm

    WOW, I was going to make cupcakes tomorrow but now have to make these! I am new to your blog and love it! I don't know if I will find ginger syrup in time, can I use corn syrup or light corn syrup?
    Reply
    • Jessica says

      October 29, 2014 at 8:43 pm

      Yes you can Lori it has the same consistency.
      Reply
  12. Jesse says

    November 1, 2014 at 2:57 pm

    I made these doughnuts for last night's party. They were a big hit. Looking forward to trying some of your other recipes. Thanks Jessica - I feel the love!
    Reply
  13. iris says

    November 25, 2014 at 2:17 pm

    these are adorable
    Reply
  14. Susan says

    December 3, 2014 at 5:14 pm

    I want to make these as a Chanukah doughnut and was wondering what you recommend to replace oat flour? Thanks Jessica
    Reply
    • Jessica says

      December 3, 2014 at 8:16 pm

      Sorghum flour is a good substitute for oat flour :) Enjoy!
      Reply
  15. chrissy says

    December 6, 2014 at 2:50 pm

    do you think making these but doing xmas sprinkles instead of spider webs will work?
    Reply
    • Jessica says

      December 7, 2014 at 2:07 pm

      Absolutely Chrissy, what a wonderful idea!I would use coarse colored sugar crystals so they don't melt into the glaze. Enjoy!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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