Eggless Donut Recipe

This eggless donut recipe has a vanilla cake with chocolate icing. They are baked not fried, and totally sweet and decadent. This simple recipe takes minutes to make!

My kids are crazy about donuts, and who can blame them? They are doughy sweet cakes you’re allowed to eat for breakfast!

The challenge with most store-bought donuts is that they’re not egg-free. I frequently get asked, Are Donuts Vegan? Unfortunately, most are not. If you have an egg allergy, you won’t be able to indulge in these sweet bundles of goodness! However, making your own eggless donut recipe is super easy, and slightly healthier.

These no fry baked donuts are lower in fat. However, there is still plenty of sugar, so this is definitely not healthy food!

However, baking these donuts makes them super easy when you use a silicone donut mold. They easily pop right out of the mold and create the perfect round donut with a hole in the center.

Make these donuts for a special breakfast or brunch. They’re even great as a dessert alternative to cupcakes or cookies for a birthday treat!

💗 Why You’ll Love This Recipe

• Simple Ingredients
• Light and Fluffy Texture
• Easily Customize the Icing Flavors
• Quick and Easy Recipe
• No Yeast Dough Mixture
• No Deep Frying
• Egg-Free
• Dairy-Free
• Vegan-Friendly
• Gluten-Free Option

🥣 Ingredients and Notes

For the Donuts

All-Purpose Flour: I prefer to use all-purpose flour or cake flour for this recipe. If you want to make it healthier you could opt for white whole wheat flour. Or for a gluten-free version substitute for oat flour or a 1:1 gluten-free baking flour.

Organic Cane Sugar: I use organic cane sugar rather than granulated sugar because it is certified vegan. However, you could also use granulated sugar or coconut sugar in this recipe. Be aware, if you choose to use coconut sugar your donuts will have brown coloring.

Baking Powder and a Pinch of Salt: Baking powder helps the leavening process for these donuts which is especially important when you’re not using eggs or yeast.

Almond Milk: Keeping these donuts vegan, I opted for almond milk. You could also use any other dairy-free milk you choose.

Coconut Oil: Added for moisture and to help bind the ingredients.

Vanilla Extract: Gives the cake a vanilla flavor. If you’d like different flavored donuts feel free to use a different type of extract. For example, for strawberry donuts, use strawberry extract, for lemon donuts, use lemon extract, etc.

Chocolate Icing

Organic Powdered Sugar: I use organic powdered sugar rather than regular powdered sugar because it is vegan-friendly, but you can use any powdered sugar you have on hand.

Cocoa Powder: Cocoa powder or cacao powder give this icing a chocolate flavor. Use less cocoa powder for a less intense chocolate flavor. I really love chocolate so I’ve added a full ¼ cup. Add 3 tablespoons for a less intense flavor.

Vanilla Extract: A little bit of vanilla extract brings out the flavor of chocolate.

Almond Milk: Start with 3 tablespoons of almond milk, and whisk together. For thinner icing, add one more tablespoon.

📋 Step by Step Instructions: Eggless Donut Recipe

Step 1: Preheat the oven to 350 F. Whisk together the flour, cane sugar, baking powder, and salt in a large bowl.

Step 2: Add the wet ingredients to the bowl with the dry ingredients. Fold together with a spatula until just combined. Alternatively, add the wet ingredients to a medium bowl, and then add to the dry ingredients.

Step 3: If using a silicone mold, place the mold on a baking sheet for easy transfer in and out of the oven. Using a spoon, fill the donut rings about ¾ of the way full. The batter will be very runny.

Bake for 10-12 minutes at 350 F or until the donuts set and are golden brown. Immediately pop the donuts out of the silicone baking mold and onto a wire rack to cool completely.

Step 4: While the donuts are cooling make the glaze. Whisk together the powdered sugar, cocoa powder, vanilla extract, and almond milk until smooth. For a thicker glaze add less almond milk, for a thinner glaze add an additional tablespoon of almond milk. 

Step 5: Once the donuts are completely cooled, dip them into the chocolate glaze, and allow them to set on the wire rack with a piece of parchment paper underneath to catch the chocolate glaze drippings. Optional: Top with sprinkles! Enjoy!

❓ Recipe FAQS

👩🏻‍🍳 How to Serve

Sprinkles: Add some colorful rainbow sprinkles to the top of the chocolate icing for a festive look. It’s my kids’ favorite way to enjoy them!

Nuts: Top with finely chopped nuts for a bit of crunch and texture.

Mini Chocolate Chips: Make these super decadent by sprinkling them with mini chocolate chips.

Plain and Simple: These are also super good dipped in icing and left alone!

Serve with a glass of warm milk, a coffee or soy latte, or a hot chocolate!

📖 Variations and Substitutions

Cinnamon Sugar: Instead of topping with chocolate icing, melt vegan butter in a shallow bowl. In a separate bowl, whisk together ¼ cup of sugar with 1 tablespoon of cinnamon. Dip the cooled donuts in the melted butter, then dip both sides in the cinnamon sugar.

Strawberry Glaze: For a strawberry, glaze place ¼ cup of dried strawberries in your food processor and pulse until it turns into a fine powder. Substitute the dried strawberry powder for the cocoa powder, and add the rest of the ingredients. Whisk together and dip the top of the donuts in the strawberry glaze. Sprinkle with dried strawberry pieces.

❄️ How to Store and Keep

Room Temperature: Place the donuts on a plate and cover with cling wrap, or transfer to an airtight container. Keep on the counter at room temperature for up to two days.

Refrigerate: After two days if you still have leftover donuts transfer them to the refrigerator. They will keep for an additional 5 days.

Can you freeze eggless donuts? Yes, you can freeze these eggless donuts. Wrap them individually in cling wrap, and then place them in a freezer-safe bag with all the air pushed out. Freeze for 2-3 months. Transfer them to the counter to defrost at room temperature, or transfer them to the refrigerator to defrost overnight.

💭 Expert Tips

• The batter for this eggless donut recipe is very runny. That is normal.
• For a less sweet flavor use ⅓ cup of sugar instead of ½ a cup. I think less sugar still gives these a nice flavor.
• Use a silicone donut mold for ease of use.
• This recipe makes 6 small donuts.
• You can easily double the recipe to make a dozen donuts.
• Place the silicone mold on a baking sheet to make retrieving them in and out of the oven easier and avoid creating a mess in your oven.
• Make sure to pop the donuts out of the mold immediately. They come out more easily when they are warm.
• Be careful when you pop them out so that they don’t break.