Easy Baked Dairy-Free Donuts (Soft Recipe)

Warm, soft, sweetly glazed dairy-free donuts straight from my own oven feel like a little weekend miracle, and the best part is they’re baked, not fried, so there’s no pot of hot oil to fuss with. They come out tender and cakey, with a delicate crumb and a glaze that sets into a beautiful sheen, ready to dunk in coffee. For a long time I assumed homemade donuts meant deep-frying and yeast and a whole morning of work, but a simple baked batter changed everything. These come together in one bowl in about 10 minutes, bake in 12, and taste like the bakery without a drop of dairy. They never make it past lunchtime in my house.

By Brooks · Tested and updated May 31, 2026

What Are Dairy-Free Donuts?

Dairy-free donuts are soft, cakey ring donuts made with no butter, milk, or dairy. This baked version uses neutral oil and dairy-free milk in place of dairy, giving a tender, moist crumb without any frying. Baked in a donut pan and finished with a simple dairy-free glaze, they’re lighter and far easier than traditional fried donuts. Quick to mix in one bowl and endlessly adaptable with different glazes and toppings, they’re a fun, reliably dairy-free treat for breakfast, brunch, or an afternoon pick-me-up.

Why You’ll Love This Recipe

• No frying. Baked in a pan, so they’re easy and mess-free.
• Soft and cakey. Tender, moist crumb every time.
• Fast. One bowl, ready in about 25 minutes.
• Customizable. Swap glazes, sprinkles, and flavors.
• Crowd-pleasing. No one guesses they’re dairy-free.

Ingredients

This makes 12 donuts. A donut pan gives the classic ring shape.

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon fine sea salt
• 3/4 cup (180 ml) dairy-free milk
• 1/3 cup (80 ml) neutral oil
• 2 large eggs (or 2 flax eggs for vegan)
• 1 teaspoon vanilla extract
• For the glaze: 1 cup powdered sugar plus 2 to 3 tablespoons dairy-free milk

Serve them warm with a mug of my homemade dairy-free coffee creamer for the ultimate cozy morning.

How to Make Dairy-Free Donuts

Step 1: Prep the pan

Preheat the oven to 350°F (175°C) and grease a donut pan well. Tip: Grease every nook of the pan, including the center posts, so the baked donuts release cleanly without sticking.

Step 2: Whisk the dry ingredients

Whisk the flour, sugar, baking powder, cinnamon, and salt in a bowl. Tip: Whisking the leavening through the flour evenly helps the donuts rise uniformly with a fine, tender crumb.

Step 3: Add the wet ingredients

Whisk in the dairy-free milk, oil, eggs, and vanilla until smooth. Tip: Mix just until combined; a few seconds too long develops gluten and makes the donuts tough instead of tender.

Step 4: Fill the pan

Spoon or pipe the batter into the donut pan, filling each about two-thirds full. Tip: A piping bag or a zip-top bag with the corner snipped makes filling the rings fast and neat with no drips.

Step 5: Bake

Bake for 10 to 12 minutes, until the donuts spring back when lightly touched. Tip: Don’t overbake; baked donuts dry out quickly, so pull them as soon as they spring back and look set.

Step 6: Glaze

Cool 5 minutes, then dip the tops in a glaze of powdered sugar whisked with dairy-free milk. Tip: Glaze while the donuts are just warm so it sets to a smooth, glossy finish; add sprinkles right away before it firms up.

Expert Tips & Tricks

• Don’t overbake — baked donuts dry out fast, so watch them closely.
• Pipe the batter for the neatest, most even rings.
• Weigh the flour to keep the crumb soft and moist.
• Glaze warm for a smooth, glossy finish that sets quickly.

Variations & Substitutions

• Vegan: Use 2 flax eggs and check your sugar and toppings.
• Gluten-free: Swap in a 1:1 gluten-free baking blend with xanthan gum.
• Cinnamon sugar: Brush with oil and toss in cinnamon sugar instead of glazing.
• Chocolate: Replace 1/4 cup flour with cocoa and use a chocolate glaze.
• Brunch spread: Serve alongside fluffy dairy-free muffins for a crowd.

Storage & Reheating

• Room temperature: Best the day they’re made; store airtight for up to 2 days.
• Freezer: Freeze unglazed donuts for up to 2 months; glaze after thawing.
• Refresh: Warm for a few seconds in the microwave to bring back softness.
• Make-ahead: Bake the donuts ahead and glaze just before serving.

Nutrition Information

Values are an estimate per glazed donut (recipe makes 12), based on USDA FoodData Central reference data. Toppings will change the totals.

Baking instead of frying keeps these lighter; this guide to almond milk covers easy swaps for sweet bakes.

Frequently Asked Questions

Do I need a donut pan?

A donut pan gives the classic ring shape and even baking. Without one, you can pipe the batter into rings on a lined tray, or bake the batter as muffins instead.

Can I make these dairy-free donuts vegan?

Yes. Replace the eggs with 2 flax eggs (2 tablespoons ground flax plus 6 tablespoons water, rested 5 minutes). The donuts stay soft and cakey with no other changes.

Why are my baked donuts dry?

Baked donuts dry out fast if overbaked or over-measured on flour. Pull them as soon as they spring back, measure the flour by weight, and glaze them to add moisture.

Can I fry this batter instead?

This is a cake-donut batter designed for baking. For fried donuts you’d want a yeast dough, which rises and fries to that classic airy texture, but baking is far quicker and easier.

How do I store them?

They’re best fresh but keep airtight for up to 2 days. Freeze unglazed donuts for up to 2 months and glaze after thawing for the best texture and shine.

For more easy dairy-free treats, whip up a batch of dairy-free cupcakes or tender dairy-free scones.

Related Dairy-Free Recipes

• More Dairy-Free Desserts
• Bakery Muffins
• No-Bake Cheesecake
• all our dairy-free recipes