Gluten free egg-free vanilla donuts are soft, cakey, and delicious. These gluten free donuts are a quick and easy breakfast idea and great to eat on the road. If you have food allergies to gluten and/or eggs, then you will be happy to know that they don’t have either in them. Free of the Top 8 Allergens, they are perfect for those with multiple food allergies.
Light, fluffy egg-free vanilla donuts look and taste amazing. You can skip the bakery and make these scrumptious and moist donuts at home instead. If you are a donut fanatic like me, you will want to check out ALL of my amazing Gluten Free Donut recipes!
At the Fearless Dining home, we aren’t strangers to food allergies at all. We have been eating gluten free for over 10 years, but I am trying to start making more foods that are egg-free too. Making dietary adjustments is trial and error, but once you get the hang of it, it becomes easier, I promise.
These yummy donuts are gluten free, dairy-free, yeast-free and they taste so good you will never know it!”
I know many of you have egg allergies as well, and I love making food that anyone can eat. So if you see a recipe that you would like to see egg-free, be sure to reach out because I am happy to help adapt it to fit your needs too. Be sure to check out my Safe Gluten Free Dining Tips And My Most Popular Recipes as well as Gluten Free Pantry Essentials And Equipment Recommendations too.
If you love these gluten free egg-free vanilla donuts, be sure to check out some of my other delicious sweet treats.
- Gluten Free Vanilla Cake With Cream Cheese Frosting
- Paleo Apple Cinnamon Donuts With Honey Nectar
- Gluten Free Peanut Butter Donuts
- EASY Gluten Free Pumpkin Donuts
Are you ready to make these yummy gluten free egg-free donuts?
- Gluten free flour blend (*If your blend doesn’t contain Xanthan Gum, you need this too.)
- Baking powder
- Egg replacer
- Non-dairy milk (I used flax milk)
How to make gluten free egg-free vanilla donuts:
Add your dry ingredients to a bowl and whisk to blend. In a separate bowl, add the wet ingredients and whisk well.
Pour the wet ingredients into the dry ingredients and mix well. Preheat your donut maker.
Can I bake these donuts in the oven in a donut pan?
Yes, you can definitely make this egg-free vanilla donut recipe in a donut pan. Preheat your oven to 350F degrees. When the temperature is ready, bake your donuts for 20 minutes.
Next, add your donut batter to the donut maker. (Note my version of the Babycakes donut maker is older. In the newer version, the unit is square and makes 4 donuts at a time.)
Cook for 4-5 minutes. Remove the donuts and allow cooling.
You can top the donuts with anything you like. Here are a few ideas that taste great with these gluten free egg-free vanilla donuts.
- Nuts – Add your favorite crushed donuts on top of them. They have a nice crunch that tastes great with the donuts.
- Chocolate – Drizzle some melted chocolate on top of the gluten free donuts. It’s easy and looks lovely too.
- Sprinkles – Use your favorite gluten free sprinkles and top the eggless donuts. Sprinkles add some vibrant color!
Do You Have To Fry Donuts?
No, there are several recipes for donuts that don’t require them to be fried. My gluten free egg-free vanilla donuts recipe is baked instead of fried. That will save you lots of calories, and it’s much less messy than frying food. These donuts are amazing, and you won’t even miss that fried donut flavor when you try them.
How Long Do Homemade Donuts Last?
Gluten Free donuts will last 1-2 days if they are stored in an airtight container. Keep in mind that homemade donuts always are best when you eat them the day they are made. Just like store-bought donuts, they tend to age rather quickly.
For best results, let the donuts cool all the way down before putting them in a container. Otherwise, condensation will build-up, and you will notice that they are super wet and possibly even mushy.
Can I Freeze Donuts?
Yes, you can freeze these eggless donuts. Place the cooked donuts on a cookie sheet and prevent them from touching each other. Then place the pan in the freezer for 2-3 hours until they are frozen. Take them out and toss them into a freezer bag or airtight container.
You will want to skip frosting or icing the donuts if you plan on freezing them. Toss the donuts in the fridge or set them on the counter when you’re ready to eat them. Once they have defrosted, you can eat them.
- 1 3/4 cups gluten free flour blend
- 1 cup sugar
- 1 teaspoon baking powder
- 2 tablespoons Bob's Red Mill Egg Replacer
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup water (to make eggs with the egg replacer)
- 2 teaspoons vanilla
- 3/4 cup non-dairy milk
- Preheat your donut maker, or set your oven to preheat to 350F degrees.
- In a bowl, add the dry ingredients and whisk to blend.
- Add the egg replacer and water to a small dish and allow to sit
- Grab a smaller bowl and add your wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients, and add the egg replacer mixture, and mix until "barely mixed".
- Place the donut batter into each section of the donut maker, or add to a greased donut pan.
- Cook in the donut maker 4-5 minutes or bake for 20-25 minutes (depending on the size of the donut areas in your baking pan.)
- Dust with optional powdered sugar.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 139 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 87mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 2g