Powdered Sugar Vanilla Donuts
These powdered sugar vanilla cake donuts are dairy-free and take no egg.
No fancy egg replacers needed, either.
Your family will love this special treat for breakfast.
See the easy recipe below!
Now that my kiddo with food allergies is away to college, one of my new tasks is to bake him baked breakfast items he misses out on at school.
Donuts, waffles, muffins, scones...most of these baked items in the college cafeteria or local bakeries contain milk.
And he has to be careful about tree nuts, too.
So whether he's coming home for a visit or I'm going to meet up with him at a soccer game or track meet...
mom's got safe, dairy-free, tree nut free baked treats for breakfast. Enough for a week.
Plus, I make our baked goods egg-free whenever I can.
Have you seen egg prices lately...even if you don't have an egg allergy, baking without egg is a money-saver!
Lately, I've been on a donut kick and whipped up these vanilla cake donuts covered in powdered sugar.
I especially like that these need no glaze or icing.
Powdered sugar is the easiest kind of donut to make, besides plain.
See the easy recipe below!
DONUT TIPS
Use a high quality vanilla extract, not artificial, for the best flavor.
If making these ahead of time, skip the powdered sugar step until it's time to serve the donuts or the powdered sugar soaks into the donuts.
USA donut pans are the absolute best, no greasing necessary. And your donuts will not stick, which is half the battle for making baked donuts.
This recipe makes 6-9 donuts depending on how full you fill your donut tins.
POWDERED SUGAR DONUTS RECIPE
Makes 6-9 Donuts
Oven 350
INGREDIENTS
½ cup dairy-free milk, plain
2 teaspoons lemon juice or vinegar
1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup sugar
¼ teaspoon nutmeg
½ teaspoon salt
2 tablespoons dairy-free butter, melted
1 teaspoons vanilla extract
3 tablespoons applesauce, unsweet
½ cup powdered sugar
DIRECTIONS
Lightly grease a donut pan. No need to grease our favorite USA Donut Pan.
Preheat oven to 350℉
Make the dairy-free “buttermilk” by mixing ½ cup dairy-free milk with 2 tsp. lemon juice or vinegar. Set aside.
In a large bowl whisk together 1 c. flour, 1 tsp. baking powder, ¼ tsp. baking soda, ½ c. sugar, ¼ tsp. nutmeg, and ½ tsp. salt.
In a separate bowl mix together your dairy-free buttermilk, 2 tbs. dairy-free melted butter, 1 tsp. vanilla, and 3 tbs. applesauce.
Pour the wet ingredients into the dry mixture and fold together just until combined. Don’t over mix.
Fill the donut wells only HALF full.
Bake on 350 until the donuts spring back to the touch and a toothpick comes out clean. Start at 10 minutes.
Let cool before covering in powdered sugar.
If you're making these ahead of time, wait to coat the donuts in powdered sugar until right before serving.
These last 2-3 days if you don't eat them all in the first sitting!
PIN IT FOR LATER
