Last Updated on October 1, 2026 by The Allergy Chef
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. And in case you’re also dairy free, or vegan, rest assured, these are awesome dairy free donuts as well. My kids ate so many of these and have assured me that the recipe is nothing but delicious and amazing, despite it’s free-from nature. They also told me that these baked vegan doughnuts blow away store-bought donuts.
Be sure to check out the ingredient notes if you need info on substitutes.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Carrot, Celery, Citrus, Coconut, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, GERD, FPIES, Migraine Diet (Cleveland Clinic & Johns Hopkins), Vegan
Compatible With: Berry Free, Seed Free
- Berry Free: Omit the allspice when making your pumpkin pie spice.
- Seed Free: When you make your pumpkin spice mix, omit the nutmeg.
- Seed Warning: Botanically, buckwheat is made from the seeds of the buckwheat plant. Some people with a seed allergy are able to eat buckwheat whilst others aren’t.
Low FODMAP Reminder: Watch your portion size. Pumpkin has a 2 ounce (60g) daily limit within a low FODMAP diet, which you will be under when distributed over 12 doughnuts. However, still be aware of any personal limits you may have outside of traditional low FODMAP guidelines. if you make the 12 doughnuts, it’s about 8.5g of pumpkin per doughnut.
No Yeast? No Pr oblem
You may be wondering why this is a yeast free donut recipe. Well, for a few reasons:
- Baked donuts are much easier to make when compared to donuts with yeast.
- Yeast is an allergen for quite a few people and since I like to keep recipes inclusive, I’ve opted to exclude it.
- Yeasted donuts need to have the yeast proofed, and then the dough needs time to rise. We get to skip all of that.
- Yeast can be a source of gluten cross-contact, and not all people with food allergies have a safe yeast option.
So, all of that goes into me deciding if we’re making baked doughnuts or yeasted doughnuts, and today, we’re going yeast free.
Baked Pumpkin Doughnuts Recipe Video
If you’re a fan of videos, here’s a short recipe video you can watch to see how these awesome vegan donuts come together.
Tools You’ll Need to Make This Vegan Donut Recipe
- Stand Mixer with Wire Attachment OR Large Bowl for Mixing + Whisk
- Spatula
- Donut Pan (I use this silicone pan from Wilton) OR Mini Muffin Pan
- Kitchen Scale
- Small Bowl OR Measuring Cup (for mixing the glaze)
- Large Fork (for mixing the glaze)
Gluten, Dairy, Egg Free Doughnut Ingredients
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 Gluten Free Purity Protocol 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 (this is the one that I use)
More Amazing Egg Free Donut Recipes to Enjoy
Each of these are gluten free donuts, egg free donuts, dairy free donuts, and top 9 freeeeeeee!!!! It’s like that meme, you get a donut and you get a donut and everybody gets a donut!! Wild that I’m old enough to remember the original episode of that though.
- Baked Chocolate Donut Recipe (Seed Free, Gluten Free, Vegan, Top 9 Free, Truly Corn Free)
- Baked Vanilla Cake Egg Free Donut Recipe (Gluten Free, Vegan, Top 9 Free, Truly Corn Free)
- Truly Corn Free Fried Donuts Recipe (Gluten Free, Grain Free, Top 9 Free)
- Easy Egg Free Vanilla Glaze Recipe
 |
 |
 |
 |
Ingredient Notes & Ingredient Substitutes
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. If you can’t have pumpkin pie spice for one reason or another, good substitutions include ground cinnamon only or ground ginger only. You could also do ground organic vanilla only. The measurements would change (you’ll have some testing to do), but each of those standalone can produce a fabulous doughnut with pumpkin flavour.
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 (this is the one that I use), as most grocery stores don’t carry it.
Dairy Free + Egg Free Doughnut Directions
- Oven Temperature: 350f/177c
- Baking Time: 16 – 18 Minutes
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).
For an extra festive pop, add sprinkles to your donuts after glazing or a dusting of cinnamon.
Alternative Toppings to Try
OK, I’ve shown you a delicious pumpkin glaze, however…. there are SOOOOOO many more toppings to choose from. Here are a few ideas to get you started:
- Cream Cheese Frosting + Chocolate Sprinkles
- Maple Butter + Ground Cinnamon Dusting
- Alternating Stripes of Chocolate Glaze & Vanilla Glaze
- Smoky Caramel Sauce
- Thin Layer of Coconut Fudge
- Caramelized Banana Paste
- Chocolate Glaze + Bacon Bits (trust me on this one)
- Glaze + Candied/Crushed Nuts or Seeds (this can also add great texture)
- Sweet Curry Glaze (it’s like India meets PSL season, but notice I said sweet)
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, I personally make a double batch or triple batch each time).
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.
More Gluten & Egg Free Dessert and Pastry Recipes
- Fluffy Vanilla Cupcakes (great for birthdays)
- Amazing Apples & White Chocolate Sheet Pan Cake
- Rose, Vanilla, and Raspberry Tart
- Gluten Free Moist Peach Brown Sugar Cinnamon Cake Recipe
 |
 |
 |
 |
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.
Can I make this recipe without a stand mixer?
Yes, you can make these in a large mixing bowl with an electric hand mixer or sturdy whisk. Make sure your mixture has a smooth consistency and no lumps before baking.
How can I transfer the batter if I don’t have a piping bag?
If you have a large measuring cup with a pouring spout, you can use that. Transfer the wet batter to the measuring cup, then carefully pour batter into each cavity. In a pinch, you can use a plastic bag (sandwich size) like a piping bag. Transfer the batter to the baggie, close the baggie, then cut off a bit of one of the bottom corners. Use that like a piping bag, but know that it will be a little finicky.
Can I store these donuts overnight in the fridge for breakfast the next morning?
No, I don’t suggest it and that’s because they’ll be closer to day old donuts by breakfast time. You can either store the unbaked batter in the fridge and bake it whilst you get ready for work, or, thaw a frozen donut right when you wake up.
Do you have a good recipe for chocolate donuts for someone with an egg allergy?
Yup! I’ve got you covered. I have this recipe for chocolate donuts here on RAISE (membership website). In fact, there are several egg free donut recipes and muffin recipes on the website for you to enjoy.
Does this recipe feel light and fluffy like a donut made with eggs?
You know how some gluten free bread is awesome, even though there’s no gluten, and yet, it’s still not the same? I’m going to say that without eggs, this baked doughnut falls into the same boat.
There’s a clear difference because we’ve used substitutions, so the super light and fluffy feature you’re chasing may not be the end result.
However! That doesn’t mean these are bad egg free donuts. People without food allergies ate these and came back for more. I’m told that they aren’t super dense, they have fantastic flavour, and even want me to make them again so they can try different toppings.
So, super light and fluffy? No, because the eggs would have brought the whites to deliver on that super front. Dense, hard, crumbly, and gross? Also no, because I don’t share crappy recipes. Has light and fluffy qualities? Yes, yes these donuts have that.
I think you should take the leap and make these because in the end, you and your family will enjoy eating them together.
Can I fry this egg free doughnut batter?
Unfortunately, no, you can’t. Since this is a baked donut recipe, the batter is actually pretty cake like in nature. You’d have to make a lot of changes to it to be able to get it ready for proper deep frying.
Is it OK to use baking soda instead of baking powder?
No, that isn’t a substitute you can make in this egg free doughnut recipe. Whilst they’re both leavening agents, baking soda and baking powder operate differently (read more in this article if you’d like to nerd out).
Not only that, but this recipe calls for 3 teaspoons of baking powder. If you were to use that much baking soda, you’d have to throw away your batter because it would be awful. Typically, you use about 1/2 teaspoon baking soda in a recipe. Quantities over that amount result in a terrible taste throughout your baked goods (and people WILL notice).
Is it possible to have a donut allergy?
Yes and no. Buckle up because we’re going to look at quite a bit to answer this donut allergy question. So, you wouldn’t be “allergic to donuts” the same way you’d be “allergic to milk”. An allergy works on a one protein basis when we talk about it, with the exception of food groups and food families. Here are some examples:
- I’m allergic to eggs.
- I’m allergic to all tree nuts.
- I’m allergic to nightshade vegetables.
- I’m allergic to all stone fruits.
- I’m allergic to parsley and peanuts.
See how that works? So in the case of doughnuts, they’re made up of a lot of ingredients. That means you’re allergic to a specific ingredient in the donut, not to donuts as a whole.
The most common ingredients you’d be allergic to in a conventional donut would be wheat, milk, eggs, and yeast. There are others, but those are the most common (no two people are the same).
Figuring Out What You’re Allergic To
Let’s say you’ve only ever had an allergic reaction to donuts, but from a specific shop. You’d want to talk with them about the ingredients and the brands used (different brands = different supply chains) to narrow it down for an allergy test.
However, if you’ve had donuts from 5 different shops and had an allergic reaction each time, you need to get a full list of ingredients from the flavor you ate at each shop, along with brand names. Compare the 5 to see what the common denominator is, and start there for allergy testing.
Not the same, but related, I have a friend and her daughter had an allergic reaction at a restaurant. Once the medical part was settled, she went back to the restaurant, explained what happened, and they were so nice and helped her. They gave her a list of every single thing her daughter was exposed to, and brand names. From there, she was able to investigate, rule out ingredients her daughter ate regularly, then get testing for the rest.
What to do Once You Know
Once your medical team has helped you determine what ingredient you’ve been reacting to, you’ll want to avoid that ingredient. I have a free Newly Diagnosed eCourse that lays out next steps. There’s also this free eCourse on Hidden Allergens which can be helpful.
