Easy Eggless Red Velvet Donuts

Eggless Red Velvet Donuts stack with cream cheese glaze

These Easy Eggless Red Velvet Donuts are soft, cakey, and so delicious! This simple from-scratch recipe is always a crowd-pleaser. They are perfect for any breakfast or brunch gathering!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings donuts

Calories 259kcal

Author Oriana Romero

Equipment

Ingredients

For the Eggless Red Velvet Donuts:

1 cup (140 g) all-purpose flour
2 tablespoons (15 g) unsweetened natural cocoa powder
3/4 cup (150 g) granulated sugar
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (120 ml) milk
2 teaspoon (10 ml) apple cider vinegar
1/4 cup (60 g) plain regular yogurt or sour cream
1/4 cup (58 g) unsalted butter, melted
1 teaspoon (5 ml) pure vanilla extract
Red gel food coloring

For the Cream Cheese Glaze:

4 tablespoons (58 g) unsalted butter, softened
4 oz (113 g) full-fat cream cheese, softened
1 teaspoon (5 ml) pure vanilla extract
1 1/2 cups ( 180 g) confectioners' sugar, sifted
1 to 3 tablespoons heavy cream or milk

Instructions

Preheat the oven to 350º F(180°C). Spray the donut pan with non-stick spray. Set aside.
Mix the flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
Mix milk, vinegar, yogurt, melted butter, and vanilla in a mixing bowl. Add food coloring; stir until well combined.
Pipe or spoon the batter into donut cavities, filling half 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 10 – 11 minutes, or until a toothpick inserted in the center comes out clean. Cool donuts for 2 – 3 minutes, then transfer them to a wire rack. Re-grease the pan and bake the remaining donut batter. Let the donut cool before glazing.

Make the Cream Cheese Glaze:

In a bowl, beat together cream cheese and butter until light and fluffy with a hand mixer. Beat in vanilla extract and confectioner's sugar until smooth.
Add enough milk or heavy cream to thin it to the desired spreading, drizzling, or pouring consistency. NOTE: this glaze does not set hard.

Notes

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.

RECIPE TIPS:

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.
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 pan's edges and lose their shape.
If you want to make these donuts ahead, just don’t glaze them until you’re ready to serve.
You can adjust your glaze's thickness by adding milk slowly until you’re happy with the consistency.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition