Dive Into the Joy of Baking Egg-Free Donuts at Home!
These Eggless Old-Fashioned Powdered Sugar Donuts are here to make your baking dreams come true. They are like little bites of happiness, a cakey donut coated in a cloud of powdered sugar. Just grab a bowl, mix up a few pantry staples, pop them in the oven, and voila—homemade donuts that rival your favorite bakery’s offerings. They’re completely egg-free but still moist, tender, and utterly delightful. I promise you will not miss the eggs. These spiced-to-perfection egg-free donuts are like little bites of happiness. Enjoy these Eggless Old Fashioned Powdered Sugar Donuts with a hot cup of coffee or a glass of cold milk for the ultimate indulgence. They’re perfect for breakfast, brunch, or whenever you crave a sweet treat.
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).
Easy to make: Preparing the batter is a breeze—it comes together with one bowl and a whisk. Made with just a few simple ingredients: This recipe doesn’t require exotic ingredients. Just some pantry staples, and you’re good to go! Egg-Free: This recipe is perfect for those with egg allergies or anyone looking for a plant-based treat without sacrificing flavor or texture. Perfect texture: These donuts strike the perfect balance between cakey and slightly dense, making each bite a heavenly experience. Spiced to Perfection: Cinnamon and nutmeg’s warm, comforting flavors add depth and complexity to these classic treats, elevating them to new heights of deliciousness. They’re baked, not fried: Enjoy all the indulgence of donuts without the guilt of deep-frying. Plus, your kitchen won’t smell like a fast-food joint afterward—win-win!
All-purpose flour: Provides the structure and foundation for the donuts. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Granulated sugar: Sweetens the batter and adds moisture. Baking powder: Acts as a leavening agent, helping the donuts rise and achieve their fluffy texture. Make sure it’s 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. Cinnamon and nutmeg: These warm spices not only add flavor but also evoke nostalgic memories of classic donuts. Salt: Enhances the flavors and balances the sweetness. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Buttermilk: Adds richness and tenderness to the donuts. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes until it curdles. Evaporated milk: Contributes to the moist and tender crumb of the donuts. You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. I have no substitution suggestions yielding the same texture, moisture, and flavor. Oil: This keeps the donuts moist and helps them achieve that irresistible golden brown color. You can use vegetable or canola oil—or any neutral-tasting oil you prefer. For Coating: You’ll need unsalted butter and powdered sugar.
Process Overview: How To Make Powdered Sugar Donuts Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Step 2 – Whisk Wet Ingredients
In a glass measuring cup, mix buttermilk, evaporated milk, and oil; whisk with a fork to combine.
Step 3 – Mix Dry and Wet Ingredients
Add the wet ingredients to the dry ingredients and mix together gently with a rubber spatula just until any streaks of flour disappear. Over-mixing can make the donuts tough and rubbery, so mix gently and only as much as you need to.
Step 4 – Fill Donut Pan
Add the batter to a large piping bag and pipe the donuts into the donut pan cavities, only about 1/2 to 2/3 full.
Step 5 – Bake
Bake for about 10 -12 minutes, or until the donuts are just golden brown. Cool in the donut pan for about 5 minutes before removing to a wire rack to cool completely.
Step 6 – Coat
Lightly dunk the donuts (they can still be warm at this point) in the melted butter. Then, submerge in the confectioners’ sugar to coat the surface generously. Set on a cooling rack. Pro-Tip: If you want your donut heavily covered with powdered sugar, dip it once, let it cool down a little, and then dip it again.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Don’t overmix the batter: Mix until just combined to avoid tough, dense donuts. Use a piping bag or ziplock bag: To neatly pipe the batter into the donut molds for uniform shapes. Use the Right Pan: Invest in a good-quality donut pan. These pans have molds specifically shaped for donuts, ensuring that they bake evenly and maintain their classic shape. This is my favorite donut pan. I like it because it is big and deep, which produces better-shaped and bigger-baked donuts. Prep the Pan: Even though most donut pans are non-stick, it’s always a good idea to grease them lightly with baking spray to prevent the donuts from sticking. Avoid filling the donut pan more than halfway to two-thirds full to prevent the donuts from lacking a hole in the center and roundness. Keep an Eye on the Oven: Baked donuts can go from golden brown to overdone in a matter of minutes, so keep a close watch on them as they bake. They’re typically done when they spring back lightly to the touch or a toothpick inserted into the center comes out clean.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Buttermilk: Instead of buttermilk, use non-dairy milk like soy or oat. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it thicken for a few minutes. Butter: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Evaporated milk: You can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil.
Variations & Additions
Drizzle melted chocolate over the cooled donuts for a chocolatey twist. Add a dash of vanilla extract for extra flavor for extra flavor. Add chopped nuts to the batter for a fun twist.
Storing and Freezing Instructions
Store: These donuts taste best eaten on the same day. Cover leftover donuts and store at room temperature for up to 1 -2 days or in the refrigerator for up to 1 week. Freeze: It’s best to freeze the donuts before coating them in butter and confectioners’ sugar. After cooling completely, place donuts in a freezer-friendly container and freeze for up to 2 months. Thaw at room temperature before coating.
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Recipe Card 📖
