Everyone needs donuts.
Egg-free and dairy-free? No problem.
We got you covered! Powdered sugar covered, that is.
See recipe below.
When kiddo says he likes my homemade donuts better than store-bought,
he knows he makes my day.
When he says he likes them even better than Disney’s?
You made my whole life, kiddo!
To reward his loyalty to mom’s baking,
I try to come up with new fun flavors for my boy.
And up next, was powdered sugar, baby.
Another hit…because he tried to eat them all in one sitting.
I snagged one for myself and yes, YUM! I tried to save them for him.
They were quite easy, too. I simply made our tried-and-true, baked chocolate donut recipe (linked below).
But instead of glazing them, I rolled them in powdered sugar.
There’s a quick video in this post to explain more on that technique, it was easy!
Also like our chocolate donut recipe, these are both dairy-free AND egg-free…
which is near impossible with store-bought donuts.
If you want to try this recipe but don’t have a donut pan,
just make these in a muffin tin.
When you do decide to get a special pan, I love this donut pan. (affiliate)
The donuts will pop right out, and clean-up is a dream!
These nice, heavy duty aluminum pans are covered with silicone, not teflon.
I only wish I had bought mine sooner and not wasted my money on three other brands before landing on this one.
You’ll love having one and will use it for years to come.
Now here’s the powdered donut recipe!
Powdered Sugar Cake Donuts
Makes 6 Regular Donuts
Oven 350 degrees
POWDERED SUGAR DONUT INGREDIENTS
1/4 cup buttermilk (1/4 cup dairy-free milk + 1 tsp. lemon juice or vinegar)
1 egg, 1 flax egg, or 3 tbs. applesauce
1 cup flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon nutmeg (don’t leave this out)
1/2 teaspoon salt
2 tablespoons solid coconut oil or dairy-free butter
1/4 cup dairy-free yogurt or canned coconut milk
1 teaspoon vanilla extract
1/2 cup powdered sugar
HOW TO MAKE POWDERED SUGAR DONUTS
Lightly grease a donut pan or use a non-stick USA pan. (affiliate)
Preheat oven to 350 degrees.
Make your dairy-free “buttermilk” by mixing 1/4 cup dairy-free milk with 1/4 tsp. lemon juice or vinegar and set aside.
If using flax egg, mix 3 Tbs. water with 1 Tbs. ground flax seed and set aside.
In a large bowl or your Kitchen Aid mixing bowl combine 1 c. flour, 2 Tbs. cocoa powder, 1 tsp. baking powder, and 1/4 tsp. baking soda.
Whisk in 1/2 c. sugar, 1/2 tsp. nutmeg, and 1/2 tsp. salt.
Cut in 2 Tbs. solid coconut oil or dairy-free butter until the flour becomes coarse crumbs. The Kitchen Aid Mixer (affiliate) on low speed is great for this.
In a separate bowl mix together 1/4 c. buttermilk, 1/4 c. dairy-free yogurt or canned coconut milk, 1 tsp. vanilla, and 1 egg or 1 flax egg or 3 Tbs. applesauce.
Pour the wet ingredients into the flour mixture and mix until just combined. Don’t over mix.
Use a spoon to fill each donut well 1/2 full.
Bake until doughnuts spring back when touched. Start at 12 minutes.
One cooled, gently toss the donuts in a dish of 1/2 cup powdered sugar.
The donuts will coat really well cooled, see the video demo in this post!
These are best eaten same day or the powdered sugar soaks into the donuts.
Or just coat them in powdered sugar the day you want to eat them.
We hope you love these donuts as much as we do.
Here are more flavors you can try next!