Any dessert treat that is prepared without the egg allergen is welcomed!!



Egg-Free Vanilla Sprinkle Donuts

Donuts are one of my most favorite foods!  I think if I had to pick one food to eat for the rest of my life – it would be sprinkle donuts!!  Healthy…I know!  So when I found out that my little men had life-threatening allergies to eggs, dairy, peanuts, tree nuts, and sesame in 2011 I knew it would be hard, if not impossible, to find them safe donuts.  And…I was right!  I couldn’t find them anywhere!  I often found vegan (egg-free & dairy-free) donuts, but most ran the risk that they could have been cross-contaminated with nuts.  Oy Vey!

I did what any donut-loving mom would do, I set out to make them myself.  They aren’t my most favorite thing to make because they are slightly time consuming.  However, they bring so much joy to my little men!  And that makes it totally worth it!


Within the past year, my youngest has outgrown several of his food allergies: dairy, peanuts, and most of the tree nuts.  This new found freedom has allowed me to find many vegan baked goods that are safe for him.  However, donuts are still a challenge.

If you are new to donut baking, here is the donut pan that you’ll need.  I’d recommend getting two, it makes the baking easier and faster.  You can also use a Babycakes Donut Maker, but it’s not necessary.

Here’s my go-to egg-free vanilla sprinkle donut recipe!  If you are looking for a dairy-free and soy-free donut, check out this recipe!
EGG-FREE VANILLA SPRINKLE DONUTS PRINTPrep time20 minsCook time10 minsTotal time30 mins Author: Lauren KossackServes: 18INGREDIENTS

  • Donuts:
  • ¾ Cup Granulated Sugar
  • ½ Cup Milk
  • ½ Cup Sour Cream
  • ½ Cup Applesauce
  • ¼ Cup Butter, Melted
  • ¼ Cup Vegetable Oil
  • 2 Tsp. Vanilla Extract
  • 2⅔ Cup All-Purpose Flour
  • 1½ Tsp. Baking Powder
  • ¼ Tsp. Baking Soda
  • ½ Tsp. Nutmeg
  • ¾ Tsp. Salt
  • Vanilla Glaze:
  • ¼ Cup Milk
  • 2 Cups Powdered Sugar
  • 1 Tsp. Vanilla Extract


  1. Donuts:
  2. Preheat oven to 425°F. Spray the donut pan with non-stick cooking spray. Set aside
  3. In a large bowl, whisk together the milk, sour cream and applesauce until smooth.
  4. Whisk in the melted butter, vegetable oil, and vanilla extract.
  5. In a medium bowl, mix together the flour, baking powder, salt, baking soda, nutmeg and granulated sugar.
  6. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not overtax – the batter will be thick.
  7. Spoon the batter into a large ziplock bag. Cut a corner off he bottom of he bag and pipe the batter into each donut cup – fill ¾ full.
  8. Bake for 8-10 minutes or until the edges are lightly brown. Remove and let cool slightly before glazing.
  9. Repeat until all of the donuts have been baked
  10. Vanilla Glaze:
  11. In a medium bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. While the donuts are still warm, dip the top of each donut into the bowl of glaze. Place on a cooling rack and sprinkle with colored sprinkles immediately after glazing. Allow them to sit for 5-10 minutes before serving.

**Allergy Alert**
Be sure to read all of your labels.  I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.

Known Allergy Information (containing the major 8): Wheat & Dairy
If you are going gluten free, substitute a gluten free flour mix.  Here is my favorite gluten-free flour.

**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies.  Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free.  You should always check with the manufacturer to confirm that your child can have their product(s).  The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are egg, tree nut, fish, and sesame).*