Easy Dairy & Egg-Free Donuts (Baked)
If you are hitting walls with what to eat while breastfeeding a reactive baby….SAME. I’ve done hard things but eliminating things from your diet is no joke. I find myself craving carbs or something sweet for quick energy.
Currently the foods my baby seems to be sensitive to include: Dairy, eggs, nuts, oats, coffee. It is incredibly difficult to avoid all of these foods if we go out, so I am usually testing something new in the kitchen. I’m not one to be like WOW I need to share this recipe, but my husband requested these baked donuts three days in a row so we invited friends over each day to share. Each friend requested the recipe and shared it with more friends so I figured the chain reaction might as well keep going!
Great ready to x4 this recipe!
Easy Dairy & Egg-Free Donuts (Baked)
Makes: ~6 standard donuts or 12 mini donuts (You will want to 4x this recipe. Trust me)
Allergy-friendly: Vegan, dairy-free, egg-free
Tools needed: Donut pan (Essential. Don’t skip)
Ingredients:
1 cup all-purpose flour (or gluten-free 1:1 blend)
½ cup coconut sugar
1½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
½ cup water
2 tbsp coconut oil
1½ tsp vanilla extract
Optional toppings:
Cinnamon coconut sugar
Melted dairy-free chocolate (For homemade: cacao, maple syrup, salt, coconut oil)
Powdered sugar or powdered sugar glaze
Instructions:
Preheat oven to 350°F (175°C). Lightly grease your donut pan (Or don’t. We’re all buying non-stick pans anyways.).
Mix the wet ingredients:
In a bowl, whisk together water, coconut oil, and vanilla.Mix the dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.Combine:
Pour the wet ingredients into the dry and stir until just combined. Or if you are like me just dump it all together from the start. I’ve really never had a problem.Fill the pan:
Spoon the batter into the donut wells, filling about ¾ full. The shape won’t turn out right if they are filled above the center circle.Bake:
Bake for 12–15 minutes (mini donuts need ~10) until golden and springy to the touch.Cool & glaze:
Let cool for 5–10 minutes before removing from pan. Dip in cinnamon & coconut sugar, drizzle with homemade chocolate, or coat in glaze/powdered sugar!
That’s it! Mix things around as you feel like. Most people use milk in recipes but I’ve gotten in the habit of using water with all the food sensitivities and it’s never not worked lol.
Best enjoyed with friends & family!
