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!
Servings: 6 donuts
Calories: 193kcal
Ingredients
Vanilla Donuts
- 1 cup all-purpose flour
- ½ cup organic granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsweetened almond milk
- 1 tablespoon coconut oil melted
- 2 teaspoon vanilla extract
Chocolate Icing
- 1 cup powdered sugar
- ¼ cup cocoa powder or cacao powder
- 1 teaspoon vanilla extract
- 3-4 tablespoon unsweetened almond milk
- colorful sprinkles optional
Instructions
- Preheat the oven to 350 F. Whisk together the flour, cane sugar, baking powder, and salt in a large bowl.
- 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.
- If using a mold, place the mold on a baking sheet for easy transfer in and out of the oven. Using a spoon, fill each donut hole 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.
- 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.
- 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!
Video
Notes
Expert Tips for Making Eggless Donuts
- The batter 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.
- 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.
- Keep in an airtight container at room temperature for up to 2 days, refrigerator for up to 5 days, or freezer for 2-3 months.
Nutrition
Calories: 193kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 80mg | Fiber: 2g | Sugar: 20g | Calcium: 94mg | Iron: 2mg