Eggless Baked Donuts Recipe Highlights
Donuts are such a fun treat for breakfast or brunch, or even as a dessert! My kids go nuts over this Easy Eggless Baked Donuts, especially if they are full of sprinkles. You probably wonder how good a baked donut can really be, and I have to be honest here, baked donuts don’t taste exactly like fried donuts. Instead, these are moist and cakey. They’re different but equally delicious, so after you tried them, I guarantee you’ll jump on board. So it’s almost like eating cake for breakfast if you think about it. These Easy Eggless Baked Donuts are fluffy, moist, and cakey! I love this recipe because it is super easy to make, it does not require fancy ingredients, and the donuts are not overly sweet, which is great because you can get creative with the toppings without the risk of creating a sugar bomb. Plus, they are so darn cute, aren’t they?
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.Sugar: Regular white granulated sugar o caster sugar.Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.Vinegar: You can use apple cider vinegar or white vinegar.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
1 – Prepare the Equipment
Preheat the oven to 350º F (180º C). Spray 2 donut baking pans with baking spray with flour. This recipe makes 8 donuts, so you will need two donuts baking pans, or bake 1 batch first and then the others.
2 – Combine the Dry Ingredients
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3 – Mix the Wet Ingredients
In a separate bowl whisk together, the milk and vinegar. Let it rest for 5 minutes to thicken. Add melted, cooled butter and vanilla extract; whisk to combine.
4 – Combine Dry and Wet
Gradually add the wet ingredients into the dry ingredients until evenly combined with no lumps. The batter will be smooth and pourable. Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full. You can also use a spoon to fill the donut holes.
5 – Bake
Bake for 12 to 15 minutes and cool on a wire rack.
6 – Make the Glaze
Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles, if desired. Allow the glaze to set for about 20-30 minutes before stacking or serving.
7 – Frost your Donuts
If you don’t want to glaze your donuts, you can try topping these egg-free donuts with my Easy Chocolate Frosting, Easy Vanilla Buttercream Frosting, or my Favorite Cream Cheese Frosting.
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
Before filling the pan, make sure you have coated it with non-stick spray. If you do two batches, don’t forget to spray again. To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option. Make sure the donuts are completely cool before glazing, or the glaze will melt off.
Storing & Freezing Instructions
It might be difficult to eat all eight donuts on your own in one sitting, so here’s what to do with extra ones!
Leftovers
This eggless baked donuts recipe can be stored for 4 to 5 days in an airtight container. They make for a great make-ahead treat! They can be at room temperature for up to 3 days and then transfer to the fridge.
Freezer
You can freeze these egg-free donuts two ways. You can flash freeze them in a single layer on a sheet pan and then transfer them to a freezer bag, or once cooled, wrap them up in a plastic wrap and aluminum foil before freezing.
More Egg-Free Donut Recipes You’ll Love!
Eggless Chocolate DonutsEasy Eggless Red Velvet DonutsEggless Gingerbread DonutsEggless Apple Cider DonutsBrowse more recipes…
If you prefer fried donuts, check out my Best Easy Eggless Yeast Donuts recipe.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. The recipe was originally posted in August 2018, the post content was edited to add more helpful information, no change to the recipe in June 2022.
