Can I make red velvet donuts without eggs?

Absolutely. This recipe is specifically designed without eggs. The combination of vinegar and yogurt (or sour cream) provides the necessary acid and fat to create a soft, cake-like texture. The acid reacts with the baking powder for lift, so you get a tender crumb that's not dense or dry.

What can I use instead of eggs in donuts?

For this batter, use ½ cup of plain yogurt or full-fat sour cream. The fat keeps them moist while the acidity activates the baking powder. In a pinch, ⅓ cup of unsweetened applesauce works, but the donuts will be slightly denser. The vinegar is non-negotiable for the chemical reaction.

What can I use if I don't have a donut pan?

Use a standard muffin tin. Grease it well and fill each cup only halfway with batter. Bake at 375°F (190°C) for 12-15 minutes . You'll get delicious eggless red velvet "donut muffins." Let them cool for 5 minutes in the pan before removing them to a wire rack.

Is it a must to use yogurt?

For the best texture, yes. See the substitutions table above for alternatives like sour cream, vegan yogurt, or applesauce.

Eggless Red Velvet Donuts: 25-Minute Quick & Easy Recipe

Name: Eggless Red Velvet Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups (188g) all-purpose flour; ¾ cup (150g) granulated sugar; 2 tablespoons (10g) unsweetened cocoa powder; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup (180ml) milk; 1 tablespoon white vinegar; ½ cup (120g) plain yogurt or sour cream; ¼ cup (56g) unsalted butter, melted and cooled; 1 tablespoon vanilla extract; 1 tablespoon red food coloring gel; 4 ounces (113g) full-fat cream cheese, softened; 1 cup (120g) confectioners’ sugar, sifted; 2-3 tablespoons milk or cream; 1 teaspoon vanilla extract; Pinch of salt

Description

These eggless red velvet donuts are soft, cake-like, and topped with a tangy cream cheese glaze. They use yogurt and vinegar instead of eggs, and bake in just 10 minutes for a quick homemade treat.

Ingredients

Scale

For the Donuts:

1 ½ cups (188g) all-purpose flour

¾ cup (150g) granulated sugar

2 tablespoons (10g) unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon salt

¾ cup (180ml) milk

1 tablespoon white vinegar

½ cup (120g) plain yogurt or sour cream

¼ cup (56g) unsalted butter, melted and cooled

1 tablespoon vanilla extract

1 tablespoon red food coloring gel

For the Cream Cheese Glaze:

4 ounces (113g) full-fat cream cheese, softened

1 cup (120g) confectioners’ sugar, sifted

2-3 tablespoons milk or cream

1 teaspoon vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 375°F (190°C). Grease a donut pan.

2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.

3. In another bowl, stir vinegar into milk. Let sit 1 minute.

4. To the milk mixture, add yogurt, melted butter, vanilla, and food coloring. Whisk smooth.

5. Pour wet ingredients into dry. Fold gently just until no dry flour remains.

6. Spoon batter into prepared pan, filling cavities ¾ full.

7. Bake for 9-11 minutes until donuts spring back when touched.

8. Cool in pan on a wire rack for 5 minutes, then invert to release. Cool completely.

9. For the glaze: Beat softened cream cheese and sifted confectioners’ sugar until creamy.

10. Add vanilla and salt. Beat in milk one tablespoon at a time until desired consistency.

11. Dip or drizzle cooled donuts with glaze.

Notes

Store glazed donuts in the refrigerator for up to 3 days or freezer for up to 2 months. Reheat at 300°F for 5 minutes.

Use gel food coloring for vibrant color without thinning the batter.

Do not over-mix the batter; a few small lumps are okay.

Ensure cream cheese is fully softened for a smooth glaze.

If you only have one pan, bake in batches, the batter can wait at room temperature.

Prep Time: 10 min
Cook Time: 10 min
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 glazed donut
Calories: 215 kcal
Sugar: 23 g
Sodium: 185 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 22 mg