Oriana’s Thoughts On The Recipe
My kids adore donuts, but I don’t buy them often since most have eggs in them. So, homemade is the answer! We are a sucker for classic home-baked treats like eggless blueberry muffins or chocolate banana bread, and these Eggless Gingerbread Donuts do not disappoint! They are fluffy, soft, perfectly spiced, and melt-in-your-mouth delicious! Since they are baked, not fried, they’ve got all the same great flavors without the grease. Coat them in cinnamon sugar, dip them in a sugar glaze, and add colorful sprinkles to fit your occasion, and you’ll have a treat that both kids and adults will enjoy. A fun and easy treat that’s perfect for any breakfast or brunch gathering!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: You’ll need ground cinnamon, ginger, nutmeg, cloves, and allspice. If available, you can also use a gingerbread spice blend. Add 1 3/4 teaspoons of the spice blend instead of all the spices called for in the recipe. Milk: Skim, 1%, 2%, whole, almond milk, oat milk, soy milk, or coconut milk is OK. Room temperature is best for this recipe. I like to use whole milk. Apple cider vinegar: This can be substituted for regular distilled vinegar (white vinegar) or fresh lemon juice. 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. Brown sugar: Either light or dark brown sugar will work fine. Molasses: There is no substitute for molasses in this recipe that produces the same flavor and texture. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Eggless Gingerbread Donuts Recipe Step-by-Step Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix milk and vinegar together
Step 2 – Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
Step 3 – Cream butter and sugar
Beat with an electric mixer the butter and brown sugar on medium speed until creamy. Add molasses and vanilla, scraping down the sides and bottom of the bowl as needed; mix to incorporate.
Step 4 – Add dry ingredients and milk mixture
Add the milk mixture and dry ingredients alternately until just combined.
Step 5 – Spoon or pipe the batter into donut cavities.
Step 6 – Bake
Storing & Freezing Instructions
Store: Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Cinnamon Sugar: Brush your donuts with melted butter and then generously coat them in cinnamon sugar. Sugar Glaze: Let the donuts cool completely, dip the top of the donut into the glaze, and place it back on the wire rack. Confectioners’ sugar: If you don’t prefer the little “crunch” with the granulated sugar coating, use confectioners’ sugar instead.
Freeze: Not-coated donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm it up to your liking in the microwave for a couple of seconds.
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Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Post content was edited to add more helpful information, and there was no change to the recipe in December 2022.
