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Eggless Red Velvet Donuts stack with cream cheese glaze

Easy Eggless Red Velvet Donuts

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
Keyword dessert, donuts, easy, redvelvet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Calories 259kcal


For the Eggless Red Velvet Donuts:

  • 1 cup (140 g) all-purpose flour
  • 2 tablespoon (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, softened
  • 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


  • 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 into 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 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 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. Let the donut cool before glazing.

Make the Cream Cheese Glaze:

  • In a bowl with a hand mixer, beat together cream cheese and butter until light and fluffy. 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.


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 pan's edges 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 freeze 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.
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.
You can make little balls 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.
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 259kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Fiber: 1g | Sugar: 28g