Gluten free no egg donuts are soft, cakey, and delicious. You will never know they are allergen-friendly! These gluten free donuts are a quick and easy breakfast idea and great to eat on the road. Dust them in powdered sugar, dip them in chocolate, or enjoy them plain!
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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 egg-free foods, too. Making dietary adjustments is trial and error, but I promise it becomes easier once you get the hang of it.
I know many of you also have egg allergies, 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.
These little egg-free donuts are light, fluffy, egg-free vanilla donuts that look and taste amazing. You can skip the bakery and make these scrumptious and moist donuts at home instead. They freeze well so that you can have donuts at any time! If you are a donut fanatic like me, you will want to check out ALL of my amazing Gluten Free Donut recipes!
Thank you so much for this recipe! My son has so many food allergies, and because of your recipe, he got to experience eating his very first donut! 🤗💜 And he loves them! Even my son without food allergies 😍 them as well.”
Britt., Pinterest comment
Allergen Information:
These baked vanilla donuts are gluten-free, egg-free, soy-free, oat-free, and nut-free. You can make them dairy-free by using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this donut recipe with King Arthur Measure for Measure Flour. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- Sugar – Use cane sugar.
- Baking Powder and Salt – Use aluminum-free baking powder.
- Egg Replacer – I tested this recipe using Bob’s Red Mill Egg Replacer.
- Butter – I recommend unsalted butter.
- Vanilla – I recommend using pure vanilla extract and not imitation vanilla.
- Non-Dairy Milk – I used almond milk, but other dairy-free kinds of milk will work I do not recommend canned coconut milk.
Are you ready to make these yummy gluten free egg-free donuts?
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl and whisk to blend. I recommend partially melting the butter by microwaving it in a small microwave-safe dish for 25 seconds.
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Step 3: Mix the wet ingredients into the dry ingredients. Preheat your donut maker or your oven.
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 simultaneously.)
Cook for 4-5 minutes. Remove the donuts and allow cooling.
Oven Baking Directions:
Yes, you can definitely make this egg-free vanilla donut recipe in a donut pan. Preheat your oven to 350º F. Spray your donut pan with gluten-free baking spray. Pipe or spoon the donut batter into the donut pan. When the oven is preheated, bake your donuts for 20 minutes.
Optional toppings:
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.
Frequently Asked Questions:
No, there are several recipes for donuts that don’t require them to be fried. My gluten free no egg 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 will last 1-2 days if stored in an airtight container. Remember that homemade donuts are always best when eaten 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 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.
If you plan on freezing the donuts, skip frosting or icing them. When you’re ready to eat them, toss them in the fridge or set them on the counter. Once they have defrosted, you can eat them.
Nice recipe! I replaced butter with coconut oil and baked them in the oven.”
Elsy C., Pinterest user
More Gluten Free Donut Recipes:
- 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!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Egg-Free Vanilla Donuts
Equipment
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- 1 cup cane sugar
- 1 teaspoon baking powder aluminum-free
- 2 tablespoons Bob’s Red Mill Egg Replacer
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
- ¼ cup water to make eggs with the egg replacer
- 2 teaspoons pure vanilla extract
- ¾ cup non-dairy milk
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Instructions
- Preheat your donut maker, or set your oven to preheat to 350º F.
- In a mixing bowl, add 1 3/4 cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt, whisk to blend.
- Add 2 tablespoons Bob’s Red Mill Egg Replacerto sit per the instructions. Each brand varies a little, so do what is written on the package.
- Grab a smaller bowl and add 1/2 cup unsalted butter (partially melted), 2 teaspoons pure vanilla extract, 3/4 cup non-dairy milk, and 1/4 cup water 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.
Notes
- 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 3/4 teaspoon.
- These donuts will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
We just got a deep fryer because we basically can’t eat out much anymore due to our allergies, so hoping it make some “fun” foods at home from time to time. Would this recipe work deep fried? Thanks!
Hi Paola, I am not sure this dough would hold up to shaping. If you want to do more drop style donuts, it would work. I have a great donut recipe that works a lot better for deep frying, one reader told me Bob’s Red Mill Egg Replacer works well in this recipe. Note I haven’t tried it personally. https://www.fearlessdining.com/easy-gluten-free-yeast-donuts/
If I want to use eggs instead of egg replacer, how many would I use per recipe?
Hi Erika, you would use two eggs. Note I haven’t tested regular eggs in this particular recipe, since it was written to be vegan.
If I want to make regular size donuts, would I double the recipe? If I want to use eggs instead of egg replacer, how many would I use per recipe?
Hi Diane, it depends on how many donuts you want to make. This recipe should make 18-20 mini donuts or 6 full-sized donuts.
I am not seeing what kind of egg replacer you used in these donuts. Can you help me with that? Thanks
Hi Patricia, I used Bob’s Red Mill 1 to 1 Egg Replacer (the gluten free one). Enjoy :-).
This is AWSOME I have allergies so I’m always on the lookout for this type of things
I am so glad you had a chance to make these and that you loved them 🙂
Thank you so much for this recipe. I can’t wait to make them for our next family get together.
I am so glad Debbie. I am trying to experiment a bit with egg replacer in some of my baked recipes.