Fluffy Baked Donuts (Eggless Recipe)

Who Knew Eggless Donuts Could Taste This Good?

Imagine biting into a donut so soft, so fluffy, you’d swear it was fried. But nope—it’s baked. And there’s not a single egg in sight.

These donuts are a game-changer for vegans, egg-allergy folks, or anyone who just ran out of eggs and needs a sugar fix. No weird ingredients, no complicated steps, just pure, cloud-like perfection. Ready to make your kitchen smell like a bakery?

Let’s go.

Why This Recipe Works

Most baked donuts taste like sad muffins in disguise. Not these. The secret? Yogurt and vinegar.

They create a tender crumb without eggs, and baking powder gives them that airy lift. Plus, they’re customizable—toss on glaze, cinnamon sugar, or eat them plain. They’re also ready in under 30 minutes, because who has time to wait?

Ingredients You’ll Need

• 1 ½ cups all-purpose flour (spooned and leveled, or your donuts will be bricks)
• ½ cup sugar (because life’s too short for unsweetened donuts)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup plain yogurt (Greek or regular, but not flavored—unless you want strawberry donuts)
• ½ cup milk (dairy or plant-based)
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• 1 tsp vinegar (white or apple cider—trust me)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).

   Grease a donut pan or prepare to cry over stuck donuts.

2. Mix dry ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. No lumps allowed.
3. Combine wet ingredients.

   In another bowl, mix yogurt, milk, melted butter, vanilla, and vinegar. It’ll look curdled—that’s normal. Science!

4. Fold wet into dry.

   Stir until just combined. Overmixing = tough donuts. You’ve been warned.

5. Pipe or spoon batter into the pan.

   Fill each cavity ¾ full. They rise, so don’t get greedy.

6. Bake for 10–12 minutes. They’re done when they spring back when touched.

   No, you can’t eat them yet.

7. Cool for 5 minutes, then transfer to a rack. Glaze or coat while warm if you’re fancy.

How to Store These Bad Boys

Room temperature: Keep in an airtight container for 2 days. Freezer: Wrap individually and freeze for up to a month. Reheat in the microwave for 10 seconds—boom, fresh donuts.

Why You Should Make These Donuts

They’re eggless, easy, and foolproof.

Perfect for breakfast, dessert, or a 3 AM snack (no judgment). Healthier than fried donuts? IMO, yes.

Tastier than store-bought? Absolutely.

Common Mistakes to Avoid

• Overmixing the batter. Gluten development is great for bread, tragic for donuts.
• Overfilling the pan.

  They’ll merge into a donut cake. Cute, but not the goal.

• Skipping the vinegar. It’s the magic ingredient for fluffiness.

  Don’t argue.

Swaps and Substitutions

No yogurt? Use sour cream or applesauce. No milk? Any plant-based milk works. No donut pan? Muffin tin it is—just adjust baking time to 15–18 minutes.

FAQs

Can I make these gluten-free?

Yes! Swap all-purpose flour for a 1:1 gluten-free blend. Texture might be slightly denser, but still delicious.

Why vinegar?

It reacts with baking soda for extra lift.

No, you won’t taste it. Yes, you can use lemon juice instead.

Can I air-fry these?

Sure, at 325°F for 6–8 minutes. Spray the basket well, or you’ll have a donut-sticking crisis.

Why are my donuts dry?

You overbaked them.

Set a timer next time. Or, you measured flour wrong—spoon and level, don’t scoop.

Final Thoughts

These donuts prove that eggless baking doesn’t mean sacrifice. They’re fluffy, fast, and impossible to mess up.

Make them, eat them, brag about them. You’re welcome.