These Easy Eggless Baked Donuts are heavenly, moist, and cakey! This basic eggless baked donuts recipe is simple and easy to follow. They’re perfect for any occasion and sure to be your family’s favorite!
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.
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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.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
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:
Frequently Asked Questions
Use a piping bag to fill your pan. It is tricky to spoon batter evenly into a donut pan – and nearly impossible with a mini donut pan. Piping the batter in with a pastry bag or a Ziploc bag with the corner snipped off will save you a lot of time and frustration.
Yes…there are two ways you can do it! 1 – Cut foil into 4×4- inch square pieces and bend gently around your middle finger. Remove your finger and place the foil into a muffin pan cavity. Shape the sides of the foil (keeping the part of the peak intact) as best as possible with your finger. Make sure to coat the foil with baking spray very well before adding the batter. 2 – You can also make a little ball with foil and parchment paper. Place the ball in the middle of a muffin pan cavity. Pipe the batter using a pastry bag or a Ziploc bag with the corner snipped off around the ball. Make sure to coat the foil with baking spray very well before adding the batter.
Yes, you can use 3/4 cup (180 ml) of buttermilk instead.
Yes, you can. However, butter adds a surprising amount of flavor so if possible I recommend using butter.
Eggs help with leavening and structure. So to make up for that, in this egg-free donut recipe, I use a mix of baking soda, baking powder, milk, and vinegar. The milk and vinegar act almost like buttermilk with baking soda and powder to make the donuts fluffy.
Quick Recipe Tips
Have all the ingredients at room temperature. This helps the ingredients mix better and avoid overmixing the batter. Overmixed batter will result in dense donuts.
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 Donuts
- Easy Eggless Red Velvet Donuts
- Eggless Gingerbread Donuts
- Eggless Apple Cider Donuts
- Browse more recipes…
If you prefer fried donuts, check out my Best Easy Eggless Yeast Donuts recipe.
Easy Eggless Baked Donuts
Equipment
Ingredients
- 1 cup (140 g) flour
- ¼ cup (50 g) sugar
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- 1/4 teaspoon salt
- 3/4 cup (180 ml) milk
- 1 teaspoon vinegar
- 4 tablespoons (57 gr) unsalted butter, melted
- 1 teaspoon pure vanilla extract
Vanilla Glaze
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoons milk
- 1 small pinch salt
Instructions
- Preheat the oven to 350º F (180º C). Spray 2 donut pans with baking spray with flour. Note: this recipe makes 8 donuts, so you will need two donuts baking pans, or bake 1 batch first and then the others.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- 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.
- 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.
- Bake for 12 – 15 minutes and cool on a wire rack.
- Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and top with sprinkles, if desired. Allow the glaze to set for about 20-30 minutes before stacking or serving.
Make the glaze:
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and salt.
- Add 1 tablespoon of milk and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time, until the desired consistency is reached.
- Have all the ingredients at room temperature. This helps the ingredients mix better and avoid overmixing the batter. Overmixed batter will result in dense donuts.
- 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.
Nutrition
Eggless Baking Frequently Asked Questions
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.
