Easy Eggless Baked Donuts
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!
Servings 8 donuts
Calories 177kcal
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 g) 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.
Notes
Store: This eggless baked donuts recipe can be stored for up to 4 to 5 days in an airtight container. They can be at room temperature for up to 3 days and then transferred to the fridge.
Freeze: You can freeze these egg-free donuts in 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 plastic wrap and aluminum foil before freezing.
Extra 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, ensure 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
Calories: 177kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 97mg | Sugar: 14g | Vitamin A: 210IU | Calcium: 52mg | Iron: 0.8mg