These healthy baked powdered sugar snowball donuts are perfect for breakfast or dessert, and they can be completely dairy free, egg free, low fat, and vegan.
With just five minutes of work and a little time in the oven, a batch of fluffy Entenmann’s-style donuts can be all yours!
Simply whisk all of the ingredients together, pour the batter into a pan, and wait for the donuts to magically rise as they bake.
There’s no yeast, and no frying required for these wholesomely delicious baked donuts.
Also try this reader-favorite Healthy Banana Bread
Soft, light, sweet… and the best part is that you can eat them without leaving the comfort of your kitchen.
Readers have said they like these homemade snowball donuts even better than the packaged version!
Serve with a glass of Vegan Hot Chocolate or this Whipped Coffee Recipe.
I made these donuts for what was supposed to be a special occasion – the first predicted snowfall of the season.
But while the entire northeastern United States was blanketed with soft and powdery snow, those of us in the nation’s capital ended up just getting rain.
Safe and warm inside my apartment, with donuts in hand, I watched as the rain fell slowly down the window. Who needs snow anyway, when you can have donuts???
Trending now: Vegan Sugar Cookies
Snowball Donuts
Ingredients
- 2/3 cup milk of choice
- 1 1/2 tsp white or cider vinegar
- 2 1/2 tbsp oil (or banana, applesauce, or almond butter for oil-free)
- 1 tsp pure vanilla extract
- 1 cup spelt, white, or oat flour
- 1 1/2 tsp baking powder
- 1/2 cup sugar (or xylitol for sugar-free)
- 1/4 tsp salt
- powdered sugar or sugar-free powdered sugar
Instructions
- In a small bowl, whisk together the first four ingredients. Preheat your oven to 350F and grease a mini (or regular) donut pan or mini muffin tin. In a large bowl, combine all remaining ingredients except the powdered sugar, and stir well. Pour wet into dry, stir until just evenly mixed, and immediately pour into the donut pan. Bake 8 minutes, then allow to cool completely before removing from the trays. Pour the powdered sugar into a deep bowl, then either dip the doughnuts into the bowl or simply sprinkle powdered sugar over the tops.View Nutrition Facts
Notes
Healthy Holiday Dessert Options:
I was trying to make powdered mini donuts but they turned out flat, can you tell me what I did wrong? Could it be I used all purpose flour? Thanks!
It’s impossible to guess without more information, but did you by chance leave the baking powder out accidentally? I have done that before in bake goods more than once, and it makes a WORLD of difference!
Hi. I am planning on using a cupcake tin instead of the donut pan and make it like a donut pan using aluminum foil. But how much of the batter should I pour into each cupcake hole thing? Till its full or 3/4 full?
Which flour did you use to make these? I want to use whichever makes them taste like a powered donut I’m use too.
I’ve used both white and spelt flours and both turn out well!
I love these. This is my go-to dougnut recipe. I use almond milk and they turn out great every time. I’ve been wanting to make dougnuts recently so I looked up this recipe just now because this is the best recipe I’ve ever found. They taste like the store bought powdered sugar dounuts to me!
Does this need to be refridgerated
Hello, I tried this yesterday, but the powder only slightly sticked then later the donut obsorbed the powder. Not sure what went wrong any ideas? It was great other than that and want to make them again.
I realize this question comes significantly after you posted the recipe. I’m excited to make these for my daughters birthday. Do you know how well/long these keep? Ideally i’d premake them during the week before to avoid the last minute panic but would make them the day before if needed.
Any advice you have is greatly appreciate.
Would they freeze well after coating in sugar? Thanks so much!
Sure can definitely freeze :). Making them even two days ahead is fine. More than three days and they might start to taste a little stale.
I made two batches of these. The first one I followed the recipe, the second I made adjustments. I felt it was lacking in flavour and sweetness. I added an extra teaspoon of vanilla and 2 tbsps of sugar to the batter. I loved them. I’ve been craving these for so many years. Thanks!!
I forgot the picture.
Those look sooo good!
These turned out a bit “doughy”… Very moist and chewy. I prefer more of a solid cake. Will try increasing the cooking time next and thought of frying as an option as well. Otherwise wonderful flavors and taste!
Can you use regular all purpose flour in this recipe?
Yes!