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Eggless donuts, glazed with chocolate glaze, served on a white plate.
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5 from 6 votes

Eggless Donuts

Indulge guilt-free with these healthy eggless donuts that are baked to perfection! Try them with our two different topping options, feel free to fry them for a more decadent treat, and make them vegan and gluten free with just a few simple swaps. This quick and easy donut recipe is perfect for satisfying your sweet tooth, and will give you cakey, moist donuts every time!
Prep Time25 minutes
Cook Time13 minutes
Rising Time3 hours
Total Time3 hours 38 minutes
Course: Baking, Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 12
Calories: 188kcal
Author: Anjali Shah

Ingredients

For The Donuts

For The Cinnamon Sugar Topping

For The Chocolate Glaze

Optional - If Frying

  • Oil for frying

Instructions

Make The Doughnut Dough

  • In the bowl of a stand mixer add the flour, dried yeast, sugar and salt.
  • Attach the dough hook to the stand mixer and mix the dry ingredient for 2-3 minutes to combine.
  • In a microwave safe container add the almond milk, butter and vanilla extract. Heat for 1 minute or until the butter has just melted and the milk is luke warm. Stir to finish melting the butter if needed.
  • Pour the wet ingredients into the dry.
  • Knead the dough for 5 minutes or until the dough is smooth.
  • Transfer the dough to a lightly greased bowl, cover and allow to rest in a warm place to double in size, approximately 1-2 hours.
  • Once the dough has risen, transfer to a lightly floured surface and roll out to approximately ½” thick.
  • Cut rounds using a 3 inch cookie cutter. To cut out the center use a smaller cookie cutter or a piping nozzle. Repeat with remaining dough.
  • Place the donuts on a baking tray covered with a sheet of baking paper, allowing space for the donuts to rise and spread slightly. If frying, place each donut on a small square of baking paper and then on to a baking tray.
  • Lightly cover and allow to rise at room temperature for 1 hour.

Make The Cinnamon Sugar Topping

  • If coating the donuts in cinnamon sugar prepare the coating by mixing the sugar and cinnamon in a bowl until well combined. Set aside.

Make The Chocolate Glaze Topping

  • If glazing the donuts, prepare the glaze by sifting the powdered sugar and cocoa powder in to a mixing bowl.
  • Slowly stir in the almond milk, small amounts at a time, until desired consistency has been achieved.
  • To cook the donuts you can either oven bake or fry. Below are both directions.

Instructions For Baking Donuts

  • Preheat the oven to 350F/180C.
  • Bake the donuts for 13 minutes. The donuts are cooked when they are golden in color and sound hollow when tapped on the base.
  • While hot, lightly brush with melted butter and roll in the sugar and cinnamon mix. Alternatively wait until the donuts are completely cool before dipping in the glaze.

Instructions For Frying Donuts

  • Heat a large pot with oil over a medium heat.
  • Carefully lower 2-4 donuts into the oil, removing the square of baking paper as you release the donut into the oil.
  • Cook on one side for 3-4 minutes, carefully turn the donuts over and continue to cook on the other side for another 3-4 minutes. Donuts will be fluffy and golden in color.
  • If coating with cinnamon sugar, roll the hot donuts in the cinnamon sugar, coating all sides, remove and serve.
  • If glazing, drain the cooked donuts on kitchen paper and allow to cool completely before coating in glaze. Dip each donut into the glaze and allow to set on a cooling rack before serving.
  • Repeat until all donuts have been cooked and topped with either cinnamon sugar or the chocolate glaze!

Video

https://youtu.be/vUics5kgPIE

Notes

  • Nutrition information calculated using cinnamon sugar topping, and assuming donuts are baked, not fried.
  • Do not heat the wet ingredients too much as this will kill the yeast and the dough will not rise. The wet ingredients should only be luke warm when added to the dry ingredients.
  • The glaze should be a little thick so that it coats the donut however not too thick that it damagees the donut when dipped.
  • The donut dough can be made without a stand mixer, you’ll just need to knead by hand for 7-8 minutes or until smooth.
  • Vegan butter can be used instead of butter if you’d prefer the donuts to be vegan friendly.
  • Any plant based or dairy milk can be used in this recipe.
  • To serve the donuts you can either serve coated in cinnamon sugar, glazed with chocolate glaze or enjoyed uncoated.
  • Stored left over donuts covered, in a cool dry place for up to 3 days.
  • Donuts can be frozen at step 10 (prior to cooking) or can be frozen after cooking for up to 2 months. Ensure the donuts do not have cinnamon sugar or glaze when freezing.
  • To defrost the uncooked donuts place the frozen donuts on a baking tray lined with baking paper and allow them to come to room temperature before cooking.
  • Donuts are best enjoyed within the first 24 hours as they will be at their freshest however they can still be eaten up for up to 3 days after cooking.
  • When frying the donuts be sure to use a high quality oil with a high smoke point and one that has a neutral flavor. Some preferred oils are sunflower or canola oil.
  • When frying the oil keep it at a constant medium heat, too hot and the donuts will burn and be underscooked, too low and they will become soggy.
  • Use a cookie cutter to shape the donuts.
  • The dough from cutting the holes can either be baked or fried just like the donut to prevent wastage.
  • Baked donuts don’t have the same crispy outer edge as the fried donuts do but still taste amazing!
  • To fry the donuts either carefully lower the donut into the oil by hand or place the donut, while still on the baking paper square onto a cooking spatula and lower into the oil. Remove the baking paper immediately.
  • Drain the fried donuts on kitchen paper to remove excess oil.

Nutrition

Serving: 1donut | Calories: 188kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 260mg | Potassium: 36mg | Fiber: 1g | Sugar: 7g