These Eggless Gingerbread Donuts are fluffy, soft, perfectly spiced, and melt-in-your-mouth delicious! They come together quickly and easily, making them a convenient recipe for crisp fall/winter mornings or any time at all.

Eggless Gingerbread Donuts stack with a glass of milk.

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!

Eggless Gingerbread Donuts coated with cinnamon sugar

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 Ingredients

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

How To Male Eggless Gingerbread Donuts Step By Step 1

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.

How To Male Eggless Gingerbread Donuts Step By Step 2

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.

How To Male Eggless Gingerbread Donuts Step By Step 5

Step 5 – Spoon or pipe the batter into donut cavities.

How To Male Eggless Gingerbread Donuts Step By Step 6

Step 6 – Bake

How To Male Eggless Gingerbread Donuts Step By Step 7

Coating Variations for Eggless Baked Donuts

  • 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.

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.

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.

Frequently Asked Questions

How do I fill a donut pan?

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.

I don’t have apple cider vinegar; what can I use instead?

You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice. 

Can I substitute the butter called in the recipe for oil?

In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor. Most of my recipes are made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if you use oil, the donuts will be flatter and denser. 

Can I make baked donuts without a donut pan?

Yes, you can! To make your own donut pan, you will need foil paper, baking spray, and a muffin pan. First, cut a 5″×5″ (13 cm x 13 cm) foil square piece. Then, place the square piece of foil over one of your fingers. Fold the foil around your finger, gently folding the sides up, to create a mold. Place into the cavity of your muffin pan and press into place. Repeat for remaining cups.

Eggless Gingerbread Donuts showing the inside texture

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Recipe Card

Eggless Gingerbread Donuts stack with a glass of milk

Eggless Gingerbread Donuts

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
These Eggless Gingerbread Donuts are fluffy, soft, perfectly spiced, and melt-in-your-mouth delicious! They come together quickly and easily– a convenient recipe for crisp fall mornings or any time at all.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 – 10 donuts

Equipment

Ingredients
 

Topping (optional)

Cinnamon Sugar:

  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons (56 g) unsalted butter, melted

Sugar Glaze:

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
 

  • Preheat the oven to 350º F(180°C). Spray donut pan with non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
  • In a separate medium bowl, whisk together milk and vinegar. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Set aside.
  • Beat with an electric mixer the butter and brown sugar on medium speed until creamy.
  • Add molasses and vanilla, scraping down the bowl's sides and bottom as needed; mix to incorporate. The mixture could be piecey and not fully combined. That’s ok.
  • Reduce mixer’s speed to low. Add half of the flour mixture; mix to incorporate. With the mixer running slowly, pour the milk mixture, then add the remaining flour mixture. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
  • Spoon the batter into donut cavities, filling half of the way full.
    Note: For ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
  • Bake for about 10 – 11 minutes, or until a toothpick inserted in the center comes out clean. Cool donuts for 2 – 3 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

Coat the donuts (optional):

    Sugar Cinnamon:

    • Combine the granulated sugar and cinnamon in a medium bowl. Brush both sides of each donut with melted butter, then generously coat in the sugar-cinnamon mixture.

    Sugar Glaze:

    • In a mixing bowl, whisk the glaze ingredients together until completely smooth.
      Note: You can add a bit more milk to thin the glaze or more confectioners’ sugar to thicken it, if desired. Dip each donut into the glaze, then place it back on the rack. Top with sprinkles.
    Oriana’s Notes
     
    Spices: You will need ground ginger, cinnamon, cloves, allspice, and nutmeg. 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.  
     
    Pro-Tip: Be careful not to overfill your donut pan; the indentations should be no more than 3/4 of the way full, ideally halfway full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape.  
     
    Store: Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
     
    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 few seconds.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 174kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gFiber: 1gSugar: 15g

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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    Course Dessert
    Cuisine American
    Calories 174
    Keyword donuts eggfree Eggless gingerbread

    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.

    Post content was edited to add more helpful information, and there was no change to the recipe in December 2022.  

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    4.80 from 5 votes (4 ratings without comment)

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    4 Comments

    1. I would like to ask for any alternate of molasses.
      I love your recipes, I’ve tried many of them and they turn out wonderful. Thank you

      1. Hello Afshan, I apologize, but I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly. I hope this helps!

    2. 4 stars
      These donuts were delicious! Thank you for the great eggless recipe. Tasty with a lovely texture. We ate them pretty much right out of the oven so didn’t even have time to work on the optional glaze or sugar coating. :0)