Get ready to make amazing eggless donuts! Today I’m sharing a recipe with you for gluten free donuts that are egg free and allergy friendly. My kids ate so many of these and have assured me that the recipe is nothing but delicious and amazing. They also told me that these baked vegan doughnuts blow away store-bought donuts.
Tools You’ll Need to Make This Vegan Donut Recipe
- Donut Pan (I use the silicone pan from Wilton) OR Mini Muffin Pan
- Large Bowl for Mixing
- Kitchen Scale
- Small Bowl or Measuring Cup (for mixing the glaze)
- Large Fork (for mixing the glaze)
Dry Ingredients (Part 1 Ingredients)
- 100g Organic White Cane Sugar
- 50g Organic Light Brown Sugar
- 100g Sorghum Flour, superfine OR Brown Rice Flour, superfine
- 60g Organic Buckwheat Flour
- 60g Organic GF PP Oat Flour OR Organic Tiger Nut Flour (tuber, NOT a tree nut)
- 30g Arrowroot
- 2 TBSP Pumpkin Pie Spice (recipe here)
- 3 tsp Baking Powder
- 1/2 tsp Sea Salt
Flour Detail: You can swap the sorghum + buckwheat + oat + arrowroot for 250g of an all purpose flour or gluten free all purpose flour.
Wet Ingredients (Part 2 Ingredients)
- 100g Organic Pumpkin Purée (3.5 ounces)
- 180mL Milk of Choice (6 ounces)
- 85mL Organic Extra Virgin Olive Oil (3 ounces)
- 1 TBSP Organic Vanilla Extract
Part 3 Ingredient
- 90mL Hot Water (3 ounces)
Pumpkin Glaze Ingredients
- 300g Organic Powdered Sugar
- 60g Organic Pumpkin Purée (2 ounces)
- 1/2 – 3/4 tsp Pumpkin Pie Spice (recipe here)
- 1/2 tsp Organic Vanilla Extract
- 3mL Organic Maple Extract
More Amazing Donut Recipes to Enjoy
- Baked Chocolate Donut Recipe (Seed Free, Gluten Free, Vegan, Top 9 Allergy Free, Truly Corn Free)
- Vanilla Cake Baked Doughnuts (Gluten Free, Vegan, Top 9 Allergy Free, Truly Corn Free)
- Truly Corn Free Fried Donuts Recipe (Gluten Free, Grain Free, Top 9 Free)
- Easy Egg Free Vanilla Glaze Recipe
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Ingredient Notes
Sugar: For those who need a lower sugar option, or an unrefined sweetener, you can use 130g of maple sugar, date sugar, or coconut sugar in place of the 150g of cane sugar. You cannot swap the granulated sweetener for a liquid sweetener such as honey or maple syrup.
Flour: You can swap the sorghum + buckwheat + oat + arrowroot for 250g of an all purpose flour or gluten free all purpose flour. Since I’m not a wheat flour expert (and can’t bake with it due to allergies) I can’t tell you if a specific flour such as whole wheat flour or cake flour would work in this recipe. An all purpose flour should yield the best results.
Pumpkin Pie Spice: You can use your own custom blend, the recipe I provided, or a store bought pumpkin pie spice in this recipe.
Milk of Choice: Any mammal milk or plant milk will work in this recipe (cow’s milk, almond milk, oat milk, etc.) If you plan to use coconut milk, use the boxed type which is more watery. If you plan to use soy milk, your final baked texture will be a bit different than what’s photoed, as soy milk bakes up differently than other dairy free milk options.
Maple Extract: This is an important ingredient that should not be skipped. You can order this online, as most grocery stores don’t carry it.
Directions
Preheat your oven to 350f/177c. Next, combine all of your dry ingredients into a large mixing bowl. For baked doughnuts I like to use a stand mixer with the wire attachment. You can absolutely mix these by hand or with an electric handheld mixer. Mix on low speed to combine your dry ingredients. This is a good time to turn on your kettle to boil water.
Now, add your wet ingredients (Part 2 Ingredients) one at a time. I like to have the mixer on low speed as I do this, but you can turn off the mixer so you can add them in a bit faster. Be sure to let each wet ingredient become mostly incorporated before moving on to the next one. When all of the Part 2 Ingredients are well combined, measure out the hot water and add it to the mixing bowl.
Once the ingredients are mostly combined, mix on high speed for 30 seconds. Transfer the batter to a large measuring cup so it’s EASY to pour. If you’re using silicone molds like me, place 2 molds on a large baking tray. This will ensure you can move your filled molds easily.
Pour batter into your doughnut pan mold. I use these silicone molds from Wilton and I really enjoy them because the doughnuts are mega easy to eject and cooking spray isn’t required.
Bake in your preheated oven for 16 – 18 minutes at 350f/177c. Your doughnuts should pass a toothpick test with little to no crumb. This recipe comfortably makes 12 doughnuts. You can also bake these as mini muffins.
Glaze Directions
For the glaze today, the pumpkin will serve as our liquid. Place all of the ingredients into a large measuring cup (or bowl) and mix using a fork. It will take a while, but mix until a glaze forms. Transfer your glaze to a piping bag, cut a small hole, and pip the glaze onto the top of the donut (cooled before piping).
How to Store Your Egg Free Doughnuts
After you’ve allowed your delicious vegan donuts to cool, you’ll need to store them. Due to the nature of this recipe, these baked donuts don’t do well after the first day. Though, that’s typical of regular donuts as well (think day old donuts).
With that in mind, freezing your egg free donuts is going to be the best option. I’ve tested this and the results are amazing. First, decide if you’ll be freezing the donuts with or without the glaze. To freeze them without the glaze, place donuts on a large baking tray or cookie sheet in a single layer. Top with a piece of parchment paper to fully cover. Stack the next layer of donuts on top (this assumes you made a lot of donuts).
Freeze the entire tray. Once the doughnuts have frozen solid, transfer them to a freezer bag or airtight container. Make sure you label the container so you know when your donuts expire. You can freeze them for 4 months, and after that, you’ll start to notice a decline in texture.
To freeze a glazed donut, there’s an extra step. After you’ve piped the glaze on top, allow the donuts to sit for at least an hour to make sure the glaze is fully set. Next, place donuts on a large baking tray or cookie sheet in a single layer. Top with a piece of parchment paper to fully cover.
Gently add the next layer of glazed doughnuts, but don’t stack them directly on top of the bottom layer. Stack them offset so two donuts are taking the weight of the one on top. Freeze the entire tray. Once the doughnuts have frozen solid, transfer them to a freezer bag or airtight container. Make sure you label the container so you know when your donuts expire. You can freeze them for 4 months, and after that, you’ll start to notice a decline in texture.
Answering Your Eggless Donut Recipe Questions
Is the glaze really necessary? I don’t want my donuts to be too sweet.
If you don’t have a huge sweet tooth, you can skip the glaze. My kids ate these straight. A little powdered sugar, cinnamon sugar, or ground cinnamon dusting after your baked donuts have cooled can help amp up the flavour a bit.
Can I use avocado oil in place of the olive oil in this recipe?
I don’t suggest using avocado oil in this recipe because of the distinct taste. Not everyone enjoys the taste of avocado oil in baked goods. It works well when you have something like cocoa powder in your recipe to help mask the flavour, but we don’t have that on our side.
If you’re need of a different oil, check out tiger nut oil (tuber, NOT a tree nut). It bakes up beautifully and has a neutral taste.
Do I need to use a cooling rack for this recipe?
No, you don’t need to use a cooling rack/wire rack for your donuts. It won’t hurt them to use it, it’s just not necessary. If you’d like to use one because you’re making a lot of donuts and need to save space, go for it.
Can I use almond flour in place of the gluten free flour blend in this recipe?
No, you won’t be able to use almond flour in this particular recipe. Almond flour (especially blanched almond flour) behaves differently from most other gluten free flours. If you’re an almond flour pro and have an AP flour blend you know works well, give it a try.
Will a vanilla glaze or chocolate glaze work for these donuts?
This baked donut will hold up well to both a vanilla glaze and chocolate glaze. Be sure you enjoy the pairing of pumpkin and chocolate though, as not everyone is a fan. Glazes that would clash with this recipe would be citrus glazes or berry/fruity glazes.
Can I use melted vegan butter or coconut oil in place of the oil in this recipe?
No, I don’t suggest using coconut oil or melted vegan butter for this recipe. Both the melted butter and coconut oil won’t bake up the same as the olive oil. If you can’t have olive oil, my top suggestion will be tiger nut oil (tuber, not a tree nut). It’s a great neutral oil, has amazing health benefits, and bakes up beautifully.
Will this recipe work for donut holes?
I don’t suggest using this vegan recipe for donut holes, unless you have a special donut hole pan. The batter for this recipe is on the liquid side (think cake like) and won’t fry up into donut holes if you were to drop it into a fryer.
I looked at a couple of online shopping sites, and if you search for “donut hole pan” or “cake pop pan”, you’ll find the right shape you’re looking for. If possible, opt for a silicone pan for an easy release.
This is my first time making baked donuts. Is there a reason the yeast is left out?
Generally speaking, baked donuts are easier to make than yeast donuts. One way they’re easier is that the yeast steps are skipped (proofing the yeast mixture, the dough rise time, needing a donut cutter, etc.).
One thing you’ll taste after making easy baked vegan donuts is that they’re delicious. However, I’ll warn you: if you’re expecting the texture of regular donuts (which are usually fried) this is very far from that. These baked donuts will have more of a cake like texture, which is also why you can bake them up in a mini muffin pan as well with good results.