These Eggless Cake Donuts are soft, fluffy, and perfectly sweet! Made from scratch with simple, everyday ingredients you probably already have in your kitchen—no fancy equipment needed. Plus, they’re completely egg-free, making them perfect for anyone with egg allergies or dietary restrictions. They come together in a flash and are perfect for sharing. Trust me, once you try them, they’ll quickly become your go-to recipe for satisfying those sweet cravings!
Oriana’s Thoughts On The Recipe
Oh my goodness, I can’t even tell you how much my kids adored these donuts! They literally inhaled them in minutes—honestly, I don’t blame them. These donuts are ridiculously delicious. They’re soft, fluffy, and perfectly sweet, making them an absolute hit for any occasion, whether it’s a weekend breakfast or a fun treat after school.
What I Love About This Recipe
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).
- Granulated Sugar: Adds sweetness to the donut batter.
- Baking Powder: Gives the donuts their light, fluffy texture.
- Nutmeg: Adds a warm, cozy flavor to the donuts.
- Salt: Enhances all the other flavors in the dough.
- Buttermilk: Helps tenderize the donuts and adds a slight tang to balance the sweetness.
- Butter: Provides richness and flavor to the donuts.
- Vanilla Extract: Adds a lovely depth of flavor.
- All-Purpose Flour: Forms the base of the donut dough, giving it structure.
- Oil For Frying: You’ll need an oil that can handle high heat, such as vegetable or canola oil.
Optional For toppings:
- Cinnamon Sugar: A classic topping made with granulated sugar and cinnamon.
- Powdered Sugar: For a simple, sweet powdered coating.
- Vanilla Glaze: A rich, creamy glaze made from powdered sugar, heavy cream, and vanilla.
- Chocolate Glaze: A decadent, glossy chocolate glaze made with semi-sweet chocolate chips, butter, corn syrup (or glucose), and cream.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. 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 sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- 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. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Getting the Right Donut Texture: If your donuts aren’t turning out as fluffy as you’d like, the dough might be a bit too thick. Pro Tip: Make sure you don’t overmix the batter! Gently fold the ingredients together just until combined. Overmixing can lead to dense, tough donuts.
- Sticky Dough: If the donut dough is sticky after chilling and is sticking to the frying pan or your hands, you might need a little extra flour in the dough. Pro Tip: Dust your hands with flour or use a light dusting of flour on the dough to keep things from getting too sticky. You can also lightly flour your donut cutter.
- Frying the Donuts Perfectly: Frying donuts can be tricky, especially when trying to get that golden brown color. Pro Tip: Make sure your oil is at the right temperature (about 325°F or 165°C). If it’s too hot, your donuts might burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become greasy. I highly recommend using a frying thermometer.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Donut Dough
Mix the sugar, baking powder, nutmeg, salt, buttermilk, melted butter, and vanilla in a large bowl. Add flour and mix until well combined. Do not overmix! The dough will be soft and a little sticky (but firm enough to handle); if it is too sticky, add more flour, a tablespoon at a time.
Wrap the dough in plastic and chill for one hour.
Step 2 – Roll Out and Cut
Add the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 325º F (165º C). Also, line a large baking sheet or plate with paper towels. Note: The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
While the oil is heating, invert the chilled dough onto a well-floured surface. Lightly dust the dough with flour. Roll to ½-inch (1.2 cm) thickness. Use a donut or ring cutter to cut out the donuts (Tip: to prevent sticking, dip the cutter into flour before each use). You can press together the scraps and roll them out again to get as many donuts as possible. Just keep in mind the more you work the dough, the tougher the donuts will get. Place the donuts and holes on the parchment-lined tray.
Step 4 – Fry
Carefully add the donuts to the hot oil, two or three at a time. When the bottoms are deep golden, after approximately 2 minutes, use a slotted spoon to flip; cook until they’re deep golden all over. Transfer to the paper-towel-lined plate. Repeat with the remaining donuts and holes, adjusting the heat as needed to keep the oil at 325º F (165º C).
Note: I recommend using a frying thermometer to keep the oil at the right temperature. If the oil is too hot, the donuts will be golden outside but uncooked inside.
Step 5 – Glaze or Coat
Once your donuts are cooked, you can roll them in cinnamon sugar or powdered sugar or glaze them with donut glaze or chocolate glaze! Donuts are best served immediately.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle.
- If you don’t have a donut cutter, you can use two round cookie cutters—one larger and one smaller for the center hole.
Variations & Additions
- Spice it up with some ground cinnamon in the dough.
- Swap out the nutmeg for pumpkin pie spice if you’re making these during the fall!
Storing and Freezing Instructions
Store: These eggless cake donuts are best enjoyed on the same day. Day-old doughnuts are no fun, in my opinion. However, if you have leftovers, you can store them in an airtight container at room temperature for 1-2 extra days.
Freeze: Allow them to cool to room temperature and wrap them individually in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to two months. Thaw them overnight in the fridge and reheat them in the microwave or toaster oven when ready to enjoy. Keep in mind that the texture of the donuts will change after freezing and thawing.
Frequently Asked Questions
I haven’t tested this recipe as baked donuts yet, so I can’t say for sure how the texture and flavor will turn out. If you give it a try, I’d love to hear how they turn out!
The donuts should be golden brown and spring back when lightly touched. You can also insert a toothpick into the center of a donut; if it comes out clean, the donut is cooked through
It’s best to fry the donuts as soon as the batter is mixed. The baking powder will start to react as soon as it’s added to the batter, so letting it sit for too long will result in less fluffy donuts.
More Egg-Free Donuts Recipes You’ll Love!
- Eggless Old Fashioned Powdered Sugar Donuts
- Easy Eggless Baked Donuts
- Easy Chocolate Frosted Cake Donuts (Egg-Free)
- Easy Donut Glaze (Vanilla & Chocolate)
- Easy Eggless Red Velvet Donuts
- Best Easy Eggless Yeast Donuts
- Eggless Chocolate Donuts (Easy & Fluffy)
- Browse more recipes…
Recipe Card
Best Eggless Cake Donuts (Quick and Easy)
Ingredients
- ½ cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon nutmeg
- ½ teaspoon (2 g) salt
- 2/3 cup (160 ml) buttermilk (see notes)
- 3 tablespoons (43 g) butter, melted
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (280 g) all-purpose flour
- Oil for frying (see notes)
Topping 1: Cinnamon Sugar
- 1 cup (200 g) granulated sugar
- 1 teaspoon ground cinnamon
Topping 2: Powdered Sugar
- 1 cup (120 g) confectioners’ sugar
Topping 3: Vanilla Glaze
- 2 cups (240 g) confectioners’ sugar, sifted
- 1/3 cup (80 ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon pure vanilla extract
Topping 4: Chocolate Glaze
- 4 oz (115 g) semi-sweet chocolate chips
- 2 tablespoons (28 g) butter
- 1 tablespoon corn syrup or glucose
- 2 tablespoons (30 ml) heavy cream
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Mix the sugar, baking powder, nutmeg, salt, buttermilk, melted butter, and vanilla in a large bowl.
- Add flour and mix until well combined. Do not overmix! The dough will be soft and a little sticky (but firm enough to handle); if it is too sticky, add more flour, a tablespoon at a time.
- Wrap the dough in plastic and chill for one hour.
- Add the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 325º F (165º C). Also, line a large baking sheet or plate with paper towels.Note: The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Lightly dust the dough with flour. Roll to ½-inch (1.2 cm) thickness. Use a donut or ring cutter to cut out the donuts (Tip: to prevent sticking, dip the cutter into flour before each use). You can press together the scraps and roll them out again to get as many donuts as possible. Just keep in mind the more you work the dough, the tougher the donuts will get. Place the donuts and holes on the parchment-lined tray.
- Carefully add the donuts to the hot oil, two or three at a time. When the bottoms are deep golden, after approximately 2 minutes, use a slotted spoon to flip; cook until they’re deep golden all over. Transfer to the paper-towel-lined plate. Repeat with the remaining donuts and holes, adjusting the heat as needed to keep the oil at 325º F (165º C).Note: I recommend using a frying thermometer to keep the oil at the right temperature. If the oil is too hot, the donuts will be golden outside but uncooked inside.
- Once your donuts are cooked, you can roll them in cinnamon sugar or powdered sugar or glaze them with vanilla glaze or chocolate glaze! Donuts are best served immediately.
Topping 1: Cinnamon Sugar
- Combine the sugar and cinnamon in a medium bowl. Dunk into the cinnamon sugar mixture coating all sides. Set upright on the cooling rack and repeat with the remaining donut and holes.
Topping 2: Powdered Sugar
- Submerge the warm donuts in the confectioners’ sugar to coat the surface generously. Set upright on the cooling rack and repeat with the remaining donut and holes.
Topping 3: Vanilla Glaze
- Whisk all the glaze ingredients together. Dip each warm donut into the glaze, making sure to coat both sides. Place it back onto the prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set.
Topping 4: Chocolate Glaze
- Add chocolate, butter, corn syrup, and heavy cream in a medium-sized bowl. Microwave for 30 seconds and stir together. Repeat 20-second increments until the chocolate is melted and the glaze is smooth. Dip the tops of the donuts into the chocolate glaze. After about 30 minutes, the glaze will set.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. 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 sit for a few minutes until it curdles. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- 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. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Getting the Right Donut Texture: If your donuts aren’t turning out as fluffy as you’d like, the dough might be a bit too thick. Pro Tip: Make sure you don’t overmix the batter! Gently fold the ingredients together just until combined. Overmixing can lead to dense, tough donuts.
- Sticky Dough: If the donut dough is sticky after chilling and is sticking to the frying pan or your hands, you might need a little extra flour in the dough. Pro Tip: Dust your hands with flour or use a light dusting of flour on the dough to keep things from getting too sticky. You can also lightly flour your donut cutter.
- Frying the Donuts Perfectly: Frying donuts can be tricky, especially when trying to get that golden brown color. Pro Tip: Make sure your oil is at the right temperature (about 325°F or 165°C). If it’s too hot, your donuts might burn on the outside before cooking through. If it’s too cool, they’ll absorb too much oil and become greasy. I highly recommend using a frying thermometer.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to curdle.
- If you don’t have a donut cutter, you can use two round cookie cutters—one larger and one smaller for the center hole.
- Spice it up with some ground cinnamon in the dough.
- Swap out the nutmeg for pumpkin pie spice if you’re making these during the fall!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I’ve never made doughnuts before, but I tried these today… shaped as a heart for Valentines. Was so easy and turned out amazing. I have an egg allergy and have been using your recipes for years 🥰