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. These yummy donuts are gluten free, dairy-free, yeast-free and they taste so good you will never know it!
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.
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.
Why these donuts are great:
These little egg-free donuts are 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. They freeze well, so you can have donuts any time!
If you are a donut fanatic like me, you will want to check out ALL of my amazing Gluten Free Donut recipes!
- Gluten free flour blend - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Non-dairy milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Egg replacer - I used Bob's Red Mill Egg Replacer to make these donuts.
Are you ready to make these yummy gluten free egg-free donuts?
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend. In a separate bowl, add the wet ingredients and whisk well.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix well. Preheat your donut maker.
Step 4: 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.
Can I bake these donuts in a donut pan?
Yes, you can definitely make this egg-free vanilla donut recipe in a donut pan. Preheat your oven to 350º F When the temperature is ready, bake your donuts for 20 minutes.
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!
These donuts are amazing, and you won't even miss that fried donut flavor when you try them. If you prefer a fried donut, check out this Gluten Free Jelly Donut recipe.
Expert Tips and Recipe FAQ:
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.
To make this recipe dairy-free, substitute the butter for vegan butter.
These 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.
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.
More gluten free donut recipes to try:
- This Gluten Free Vanilla Cake With Cream Cheese Frosting makes an incredible birthday cake.
- For my cake lovers, this Vegan Gluten Free Almond Butter Cake recipe is easy to make.
- If you are craving peanut butter, this Gluten Free Peanut Butter Donuts recipe has you covered.
- I love these Gluten Free Pumpkin Donuts all year long!
Nice recipe! I replaced butter with coconut oil and baked them in the oven."Elsy C., Pinterest user
Gluten Free Egg-Free Vanilla Donuts
- 1 ¾ cups gluten free flour blend * see note
- 1 cup sugar
- 1 teaspoon baking powder
- 2 tablespoons Bob's Red Mill Egg Replacer
- ⅛ teaspoon salt
- ½ cup butter melted
- ¼ cup water to make eggs with the egg replacer
- 2 teaspoons pure vanilla extract
- ¾ cup non-dairy milk
- Preheat your donut maker, or set your oven to preheat to 350º F.
- 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.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)