Chai Spice Doughnuts with Almond Frosting

I’ve turned into a chai monster.

Cold almond milk, chocolate protein cakes, hot rice, pancakes, porridge, muffins, doughnuts… all perfect opportunities to liven things up with a bit of chai spice, wouldn’t you say?

It doesn’t end there. Since returning from India, I’ve gotten in the habit of adding generous amounts of chaat masala, cumin, fennel seeds, crushed chilis, and garam masala to practically everything that comes out of my kitchen.

Jessica, the creative lady behind Chamela Girl, noticed my obsession with everything Indian spice and offered to send me a couple samples of her organic products to add to my next Indian meal.

I chose to experiment with her summer chai mixture first – a light and sweet chai that blends the sweetness of cardamon, cinnamon and fennel with the spice of ginger and cloves.

Sure I could have just added the spice mixture to a cup of rooibos masala chai, but given my chai pursuits you didn’t think I’d settle for just that, did you?

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5.0 from 1 reviews
Chai Spice Doughnuts with Almond Frosting
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6 doughnuts, 6 servings
Gluten-free chai spiced doughnuts with no sugar added almond frosting. They’re sweet, delicious, and under 180 calories!
  1. Preheat oven to 375F and set out your normal-sized doughnut pan.
  2. Place all dry ingredients in a medium sized bowl and whisk to combine.
  3. In a separate large bowl, combine all wet ingredients.
  4. Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
  5. Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening.
  6. Fill each cavity ¾ to the top. Be careful not to overfill or the doughnuts will overflow while cooking and look more like bundt cakes than doughnuts.
  7. Place in the oven to bake for 16-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown. Mine were perfect at 17 minutes.
  8. Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding almond frosting.
  9. View nutrition info
If you don’t have a doughnut pan, no worries! This mix can be can be made into 24 mini muffins too. Bake for about 15 minutes at the same temperature.

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No Sugar Added Almond Frosting

Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free
Yield: 6 tablespoons Servings: 6

Simple sugar-free almond frosting for doughnuts, cupcakes or cookies.



  1. Combine all ingredients in a small bowl. Whisk until combined. If too liquidy, place in the fridge for a couple of minutes to allow the coconut butter to harden slightly.

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Grind xylitol with a coffee grinder, food processor or blender so that there are no crystals in your frosting.

I’m happy these doughnuts are so easy to eat! Definitely going to be making them again.

Hope all you Mom’s out there had a fabulous Mother’s Day weekend. Enjoy your Monday :)

Struggling to lose weight


  1. Hello,

    This recipe looks fantastic! However, I am allergic to coconut (gives me horrible tummy trouble) Is there any way to make this wonderful creation without coconut products?


  2. I didn’t have all the ingredients for the chai spice, so I made them with an equal amount of pumpkin pie spice instead. They are awesome and so much fun to make on a cool, rainy day. I can’t wait to give my kids this treat when they get home from school. I ended up with enough dough for 9 donuts. Sweet!

    • I haven’t tried it, but you should be okay with 1-2 tbsp!

  3. What kind of donut pan or maker do you use? BTW, I LOVE your blog!

    • Hi Ria – I use the 6-Cavity Doughnut Pan from Wilton. I purchased it on Amazon. Thanks for your kind words about my blog :)

  4. I love Chai!!! I love the tea rather and had never thought of adding it to baking. Absolutely brilliant!!! I love this recipe for that and that you made it with xylitol. I can’t wait to try this recipe, so thank you so much for sharing it. Thank you also for sharing the info on the spice makers etsy shop. I live in BC so I should be able to buy them easily and I really want to try out the perfume too. :)