Love the flavors in chai tea? Get those same aromatic spices in a baked good with this recipe! These dairy free chai donuts are packed with flavor and are easy to make, as they’re baked instead of fried. You’ll love ‘em topped with a spiced maple frosting – or you can skip that and just eat them plain.

Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the donuts themselves. It might look like a lot, but most are pantry staples! You’ll also find selected ingredient notes:

- Chai spices (cinnamon, cardamom, ginger, cloves, allspice) – In this recipe, I’m using spices traditionally found in chai tea preparations. While specific spice profiles can vary in chai, the ones used here – cinnamon, cardamom, ginger, allspice, and cloves – are common. (I use a similar combination in my chai cookie recipe).
- Almond milk – I used this as it’s what I had on hand, but most dairy-free milks should work. Oat milk or soy milk are both good alternatives.
- Vegetable oil – This is a neutral oil that helps keep the donuts moist. Avocado oil also works well if you need a soy-free option.
Here’s what you’ll need for the optional spiced maple frosting. These donuts can also be eaten plain without frosting. You can alternatively purchase a store-bought dairy-free frosting. Or, you can also make a simple powdered sugar glaze for topping.
But since my personal favorite is using a thick maple frosting, here’s what you’ll need for that:
Here are a few helpful product recommendations for the frosting ingredients:
- Dairy-free butter – Whenever I make frosting, I almost always use Country Crock plant butter sticks (unless I need a soy free option, and then I’ll use Earth Balance Soy Free sticks). I recommend using a dairy-free stick butter rather than a tub butter, as the latter tends to have a higher moisture content which can throw off the texture of the frosting.
- Maple syrup – I recommend using pure Grade A dark maple syrup, which has a more robust maple flavor compared to Grade A amber or light maple syrup. Using dark maple syrup really enhances the maple flavor in the frosting.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the dry ingredients: the flour, cinnamon, ginger, cardamom, cloves, allspice, baking powder, baking soda, and salt.
In another bowl, mix together the almond milk, sugar, oil, and egg. Whisk well until it’s combined.
Pour the dry ingredients into the wet ingredients. Stir until just combined.
Portion out the batter into a greased donut pan, and bake at 350 degrees F on the center rack for about 13-16 minutes. The donuts are done when a toothpick pulls clean from them. Don’t overbake. Let them cool in the pan for 5 minutes, then remove to a cooling rack to finish.
Meanwhile, make the frosting. I find this easiest to do with a stand mixer, but a hand mixer works too.
Put the softened dairy-free butter, maple syrup, powdered sugar, cinnamon, ginger, and cardamom in a mixing bowl. It’s important that the dairy-free butter is softened but not melted. This will ensure you achieve the right texture in the frosting.
Use the whisk attachment on the stand mixer or the hand mixer to combine the ingredients, starting on low speed then increasing to high. You want the frosting to be light and fluffy.
When the donuts are cool, frost them and dig in!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes! A simple powdered sugar glaze comes together quickly and easily. Simply combine ¾ cup of powdered sugar with 1-2 tablespoons of strongly brewed chai tea until a thick glaze forms, then drizzle that on top.
Yes! A vanilla frosting would work well on these donuts. Double check to ensure the frosting is dairy-free – many store-bought options are, but some do contain dairy. Always check the labels.
The donuts can be stored in an airtight container at room temperature for up to 3 days.
Yes. Freeze the cooled, unfrosted donuts in a ziptop bag. Use within 3 months for best quality. When ready to enjoy, thaw at room temperature and then frost or glaze if desired.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the all-purpose flour), eggs (in the egg), nuts (in the almond milk), and soy (in the dairy-free butter). Here are some suggestions on ways to modify for some of these allergens:
- To make wheat/gluten free: Use a gluten-free all-purpose flour substitute.
- To make nut free: Use another dairy-free milk instead of almond milk, like oat milk or soy milk.
- To make soy free: Choose a dairy-free butter option that’s soy free, like Earth Balance soy free sticks. Also, note that vegetable oil is typically derived from soy, and while it’s highly refined, some folks with soy allergies choose to avoid this. In that case, swap out the vegetable oil for avocado oil.
More Dairy Free Donut Recipes
If you’re looking for more dairy free donuts, be sure to give one of these a try:
- Dairy free carrot cake donuts
- Chocolate glazed donuts
- Old fashioned dairy free pumpkin donuts
- Dairy free cinnamon sugar donuts
- Baked vegan strawberry donuts
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Chai Donuts
Ingredients
For the donuts:
- 1 cup all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup almond milk (or any dairy-free milk)
- ⅓ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
For the maple frosting (optional):
- ¾ cup powdered sugar
- 4 tbsp dairy-free butter, softened (i.e. Country Crock plant butter sticks)
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp ginger
Instructions
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Preheat the oven to 350 degrees F. Grease a 6-count donut pan.
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In a medium mixing bowl, combine the flour, cinnamon, ginger, cardamom, cloves, allspice, baking powder, baking soda, and salt.
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In a separate mixing bowl, combine the almond milk, sugar, oil, and egg. Whisk until well combined.
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Add the dry ingredients to the wet ingredients, and stir until just combined.
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Pour the batter into the donut pan. (It will be somewhat thick; use the back of a spoon to spread evenly in each section if necessary.)
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Bake at 350 degrees F on the center rack for 13-16 minutes, or until a toothpick pulls clean from the donuts. Let cool in the pan for a few minutes, then remove to a cooling rack.
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Meanwhile, prepare the frosting: add the powdered sugar, dairy-free butter, maple syrup, cinnamon, cardamom, and ginger to the bowl of a stand mixer (or a mixing bowl if using a hand mixer). Using the whisk attachment on the stand mixer (or hand mixer), start on low speed. Mix until the ingredients start to combine, then increase to high speed and beat until the frosting is light and fluffy.
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When the donuts have cooled completely, spread the frosting on the donuts. Enjoy!
Recipe Notes
- If you’d prefer, you can skip the homemade frosting and eat these plain. Or, you can purchase a dairy-free store-bought frosting. Alternatively, you can make a chai glaze by mixing ¾ cup of powdered sugar with 1-2 tablespoons of strongly brewed chai tea.
Nutrition analysis (approximate per donut, includes frosting): 360 calories, 18 g fat, 5 g saturated fat, 300 mg sodium, 47 g carbohydrate, 1 g fiber, 30 g sugar, 3.5 g protein, Vitamin D: 2%, Calcium: 6%, Iron: 8%, Potassium: 1%
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