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+ servings

Gluten Free Egg-Free Vanilla Donuts

Sandi Gaertner
These gluten free and egg-free mini vanilla donuts are light and fluffy and absolutely delicious for those with food allergies.
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 18 mini donuts
Calories 138 kcal


  • 1 ¾ cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoons Bob's Red Mill Egg Replacer
  • 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.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 138kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 19mgSodium: 72mgPotassium: 42mgFiber: 1gSugar: 12gVitamin A: 184IUCalcium: 33mgIron: 1mg
Keyword egg-free vanilla donuts, gluten free vanilla donuts
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