Easy Powdered Sugar Donuts

5 from 2 votes

Old fashioned easy powdered sugar donuts are baked, fluffy and lower in calories, coated with confectioner's sugar and much healthier than coffee shop or bakery donuts. Made in one bowl, these dairy free donuts are ready within 15 minutes.

Prep Time3

Cook Time12

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 181kcal

Author: Dee Dine

Equipment

donut pan

Ingredients

Powdered donuts

1 ½ cup oat flour Or 1 cup of all purpose flour or GF baking 1 to 1 flour
½ cup organic cane sugar
2 tablespoon unsweetened apple sauce
½ cup dairy-free milk
1 teaspoon lemon juice Add to milk and let it sit for 5 minutes
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon optional
½ teaspoon vanilla
pinch of salt

powdered coating

½ cup powdered sugar
1 tablespoon cinnamon optional
2 teaspoon arrowroot or cornstarch

Instructions

Prep

Preheat the oven to 350°F.
Add the lemon juice to the milk, stir and let sit for 5 minutes to curdle.
Grease a 6-well donut pan* or line a cupcake pan with paper liners

Make Donuts

In a large bowl, mix up flour, baking powder, baking soda, sugar, cinnamon and salt.
1 ½ cup oat flour, ½ cup organic cane sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, pinch of salt
Add to that the lemon milk, applesauce, and vanilla.
2 tablespoon unsweetened apple sauce, ½ cup dairy-free milk, 1 teaspoon lemon juice, ½ teaspoon vanilla
Pipe or use a spoon to fill the wells to just under the top. Don't fill them too high or the donut will rise around the hole.
Bake for 12 minutes, or until a tester comes out clean.

Make Powdered Coating

While donuts are baking prepare the powdered sugar and arrowroot. I add cinnamon to mine, but that's optional.
½ cup powdered sugar, 1 tablespoon cinnamon, 2 teaspoon arrowroot or cornstarch
While warm, straight out of the oven, dip each side of each donut, using a spoon to get all bare spots.

Store

These donuts are best eaten the same day. Refrigerate them in a sealed container for a week, or freeze for a month. In both instances, add a paper towel to the inside of the container to stop donuts from getting soggy.

Video

Notes

The recipe is written for oat flour. To use all purpose or gluten free baking flour, use only 1 cup.

Make without donut pan. If you don't have a donut pan, pipe the batter into paper-lined mini muffin pans and make donut holes.

*One reader suggested greasing the donut pan is not necessary if you use a newer teflon coated pan such as the one I link above.

Nutrition