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It took many years,
but we finally have a dairy-free and egg-free donut recipe for our family.
Plus, so many delicious flavors to choose from!
Even our friends without food allergies beg us to share.
And we can’t wait to share the recipes with YOU!
These do not contain yeast…
and are baked instead of fried…
both major bonuses in my book.
Even though there are a couple companies that make dairy-free donuts we can buy frozen…
they both contain egg.
So our dairy-free and egg-free donut recipes are the way to go if you also have egg allergies.
If you don’t have egg allergies, however, feel free to use egg in our recipe.
My son prefers my homemade donuts to store bought ones, any day.
So with this recipe, you are set either way!
Egg allergy or not, this recipe is the best.
I often include sprinkles or crushed Oreos,
earning me extra points with the kids.
In fact, my kiddo chooses homemade donuts for his birthday breakfast year after year.
Now that’s legit.
Let’s get to it!
Our chocolate donut recipe is below.
Then scroll further down for more flavors.
If you want to try this recipe pronto but don’t have a donut pan (affiliate) on hand,
you can easily make these in a muffin tin or mini muffin tins.
But when you and your kids become obsessed with this homemade donut recipe,
be sure to grab yourself a nice donut pan.
And let me tell you know,
save yourself a ton of clean-up headache by purchasing this donut pan. (affiliate)
Don’t waste your time or money on any other.
The donuts will pop right out, no tearing them out with a plastic spoon.
And cleaning them is a dream!
These nice, heavy duty aluminum pans are covered with silicone, not teflon.
Now here’s the chocolate donut recipe!
Dairy-Free & Egg-Free Chocolate Cake Donuts
Makes 6 Regular Donuts
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 coconut oil
1/4 cup dairy-free buttermilk (1/4 cup dairy-free milk mixed with 1 tsp. lemon juice or vinegar)
1/4 cup dairy-free yogurt or canned coconut milk
1 teaspoon vanilla extract
1 flax egg (or 1 egg)
sprinkles or crushed Oreos (optional)
Lightly coat a doughnut tin or muffin tin with coconut oil.
Preheat oven to 350℉
Make your dairy-free “buttermilk” and set aside, 1/4 cup dairy-free milk mixed with 1/4 tsp. lemon juice or vinegar.
Make your flax egg and set aside. 3 Tbs. water mixed with 1 Tbs. ground flax seed.
In a large bowl or your Kitchen Aid mixing bowl: combine 1 c. flour, 2 Tbs. cocoa, 1 tsp. baking powder, 1/4 tsp. baking soda.
Whisk in 1/2 c. sugar, 1/2 tsp. nutmeg and 1/2 tsp. salt.
Add in 2 Tbs. coconut oil until it becomes coarse crumbs. The Kitchen Aid Mixer (affiliate) is great for this.
In a separate bowl: mix together 1/4 c. buttermilk, 1/4 c. yogurt or coconut milk, 1 tsp. vanilla and 1 egg or 1 flax egg.
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.
Let cool before glazing.
1 cup powdered sugar
1 Tbs. water
In a bowl, whisk powdered sugar and water.
It should be drizzle consistency.
If it’s too thick, add 1/4 tsp. of water at a time until drizzle consistency is reached.
Drizzle over cooled donuts.
Or dip donuts into the bowl of glaze, top side down. Just covering the top of the donut.
Add sprinkles or crushed Oreos before the glaze hardens. (optional)
This recipe is adapted from 52 Kitchen Adventures.
And here are more donut recipes below!
Our Other Donut Recipes
Original Post 4/8/13