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Snowball Donuts

4.97 from 52 votes

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.

Ingredients: 1 cup flour, 1 1/2 tsp baking powder, 1 tsp pure vanilla extract, 1/4 tsp salt, 2/3 cup…

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

mini doughnuts

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.

entenmann's donuts
powdered doughnuts
powdered sugar donuts

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

Secretly Healthy Baked Snowball Donut Recipe
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Snowball Donuts

These homemade powdered sugar donuts are completely irresistible!
Cook Time 8 minutes
Total Time 8 minutes
Yield 18 – 20 mini donuts
5 from 52 votes


  • 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


  • 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


The recipe was adapted from these Vegan Donuts.

Have you made this recipe?

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Published on December 27, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Hollie says

    My favorite donuts are ones that have something in the middle. The stuffed ones are the absolute best. I can relate to all of this snow we are getting…it has been awful ugh.

  2. Macy says

    OMG Katie. You did it again. I’m having some old friends over on Sunday; I’ve already made chocolate chip banana muffins and I have brownie mix and I think I’m making these too.

    P.S. Everyone in New England would love to have just 4-6 inches of snow. 🙂

  3. Anna says

    These look amazing! I will definitely be making them very soon! Btw, would it be possible to post the grams of sugar in the nutrition facts again? I found that very helpful and would love to see it again. Thanks!

    • Andrea says

      Looking at her recent posts, sugar grams are still included in her calculations. But if using xylitol in this recipe then there will be 0 grams sugar and that is why it doesn’t list it for this recipe or some others.

  4. Lauren says

    I live in the same area as you and yeah, I’m over the snow/cold. But these donuts!!!!! They look JUST like the ones we got as kids. Oh man these could be addictive.

  5. Becky says

    Katie I love your website and try many of your recipes. I was looking at this one and can’t figure out the nutritional information. What sugar did you use? Did you make it with oil? Did you weigh the flour? Thanks

  6. Katie says

    Looks amazing, we’re going to make them tomorrow because it’s supposed to snow again then! Are you doing any book signings around DC? We’d be there!

  7. Margie says

    I wish you would show a comparison picture so I could get an idea as to exactly how big/small these are. Are mini donut pans easy to find?

  8. Hailey says

    These are adorable and look so yummy! I live in GA and we had an ice storm Monday night. Some people are just now getting power back on… right in time for the next storm, predicted for tonight! Ugh!

  9. Carolyn says

    Hah! We have had 8 FEET of snow so far in the Boston area…in a matter of 4 ya got a couple days off from work,unfortunately (unpaid) just longing for day without shoveling!
    These donuts look good!

  10. Megan says

    Katie, you posted this at just the right time! I have been craving these mini donuts and had not found a gf version. Do you think these would work in a mini muffin tin? Or any other way without a donut pan?

  11. Annika says

    These look amazing! If only I had a donut pan 🙁 I bet they would taste pretty good with wheat flour…. Ill try it out and let you know Katie:)

  12. Kathryn says

    Mmmm these look delicious! I will have to try them out sometime. I love donuts but I’ve never made my own, thank you : )


  13. Emma says

    Did you use sugar, xylitol, or stevia to calculate the nutritional info? And did it make 18, 19, or 20? Providing the nutritional information is helpful but a bit more specificity would be fantastic!

  14. Sammie says

    Hi, these doughnuts look delish – I seriously could eat 4 or 5 now dunked in thick hot chocolate with whipped cream, marshmallows – the whole sh-bang! Thanku for posting this recipe. I’m in Southern England and we have no snow:( it doesn’t feel like winter until we’ve had enough snow to build a snowman and go sledging. Snow always makes the world look pretty, just like your doughnuts. Such a yummy treat that I’m going to have to try these out! As you’re working from home, if you get another dumping of snow, take some time off to play! Then invite everyone round for Doughnuts & hot choccy after (- if that’s ok with you, I’m not trying to tell you what to do, just encouraging you to have some fun!!). Sammie

  15. Twin Bakers says

    We can’t wait to try these! We have had two snow days this week and are predicted to get about five inches over the weekend! Needless to say we will be baking a lot and these donuts are definitely on our list of things to try!

  16. sherri says

    Stay warm for those on the East coast…Up here in Canada (west – alberta) lots of snow coming for the mountains…hardly any for the city (Calgary) though.
    I guess if you’re stuck inside…eat donuts:))

  17. Robin says

    It’s frigid in Pittsburgh right now! We’ve only been getting light snow, an inch or two at a time, but with temps in the single digits the whole world looks like your doughnuts!

    Now for business: Anyone have any suggestions for making these without a doughnut pan? Like, could I make “holes” do you think?

  18. Lori says

    I love your recipes but your nutritional information for these donuts is so off it’s almost criminal. Even making 20 of these with the spelt and cashew milk makes each one 80 calories.

  19. Charity says

    My neighbor and I made this recipe tonight for all of the neighbor kids. Amazing! All of the children loved them, and I even enjoyed a couple myself. Thanks for a great easy recipe!

  20. Gila says

    Made them today, and they’re totally OMG delicious. I made them in a small electric mini donut maker. The only thing I did differently was to add cinnamon to the batter. Highly recommended! There is just one problem – hard to stop eating them!

  21. Amelia P. says

    Katie! I love all of your recipes and I just wanted to throw an idea out there: You could start a YouTube channel to show some of your recipes!!

  22. Lori says

    What to do when you are snowed in? Make snowball doughnuts! Just made them, came out absolutely delicious. Really, really good. One question – the powered sugar mostly fell off, how do I get them to look like yours? We made full size, if that matters.
    Thanks for great recipe!

  23. Michelle says

    Hi Katie! I see this is the same recipe as your homemade Krispy Kreme doughnuts but with powdered sugar of course. Did you use different flour for this? They don’t look similar to me. I am about to make the Krispy Kreme doughnuts using spelt flour as a reward for taking my psych exam early!

    • Chocolate Covered Katie says

      I think I probably used spelt flour in the first photos and all purpose in the second… But both will work; if I list a specific flour for a recipe, that means I have tested it (or have a friend who has tested it, which is often the case with the gluten-free options) 🙂

  24. Andrea @ Chocolate & Sea Salt says

    Ooooh these are my favorite donuts. Such a fun treat for a snow day – love it! Definitely going to have to try these 🙂

  25. Lucie says

    These mini donuts are so adorable! I NEED to get a donut pan 😀
    Since I live in the warmer part of Germany, we don’t get much snow, just an inch or two so far.

  26. Bridget says

    Oh. my. goodness. these will be very dangerous for me! Before I developed a gluten intolerance I grew up with the Sweet Sixteen powdered donuts and have hated that I can’t eat them any longer. I cannot wait to try these!!! (Plus these will be so much better for me without all the nasty fillers.)

  27. Tinka says

    I love the snow here in Williamsburg, VA! We rarely get any, so this is an awesome treat! (the snow, I meant. 🙂 A whole week off from school!!! Yay!!!!!

  28. lisa @bitesforbabies says

    I was just eyeing a donut pan today and opted not to buy it!! These look SO good…fluffy and not too oily! I can’t believe they’re baked!! I usually prefer making raw treats (because I’m not a baker!) but this recipe seems easy enough to try!

  29. Matea says

    We had a little bit of snow this past week, but it mostly turned into ice 🙁 I guess I should make these snowball donuts to make up for it, right? 🙂

  30. Adriane says

    Katie – I also live in the DC area! I probably read that you live here too but I was just reminded when I read your post. I would love to meet up with you sometime! I eat a lot of plant based meals, but am not strictly plant based. Although I would love to talk about eating a plant based diet in this area!

  31. Marcie says

    A few point/thoughts:
    1. I made these in a regular donut pan. I overfilled them slightly, and I got 7 donuts. I probably would have had 8, but I was overzealous on the first batch. I baked them for 20 minutes, but I think if I had made them a little smaller, 16-18 minutes would be a more accurate time.

    2. For those complaining about whether the recipe makes 18, 19, 20, etc – see #1. You have to make them to know for sure. Maybe you fill yours a little less then Katie, maybe your mini pan isn’t the same size as hers…all of these variables (and the fact that another person was her gfree test baker) mean that this number isn’t exact.

    3. Along those same lines, if you really want a more exact nutrition count, make the recipe and then put your yield into a counter (I use myfitnesspal) with the quantity that YOU get. I don’t mean to sound rude, but a lot of comments on here, and in the comments section of a lot of Katie’s posts for that matter, come off as a little demanding in that regard, and this recipe is a perfect example of how drastically this information can vary. I used coconut oil. I used gluten free flour. I used 2% milk. I made 7 large donuts. All of these factors are going to make my finished product a lot different nutritionally than someone who uses soy milk, or regular flour, or any other potential variation, suggested in this post or otherwise.

    That said, I don’t mean to sound harsh or rude. It’s just something that I’ve noticed in a lot of posts on here and since I came on to post about full sized vs mini donuts, and how freaking delicious these smell as they cool. I cannot wait to eat them!

  32. Sara says

    I just made these and used brown rice flour. I tried a few different combinations and found just the brown rice flour were perfect. They are great!!!

  33. JRo says

    Made these (finally) over the weekend – mmmmmmmmm good. I used a mini muffin tin and got 17 mini muffins (used a 1/8cup scoopie) and I added some cinnamon to the powdered sugar a la cinnamon powdered sugar donut holes. Hubs has threatened to finish off the remaining 10 before I get home from work.
    My thoughts – super easy! I think ap or gf flour might taste a little more like the real thing – the spelt flour is fine but def has a “whole grain” kinda taste. I used cashew milk – totally loving that invention! And second, how does the factory keep the donut from absorbing the powdered sugar? Mine turned from white like the pics to muffin colored by this morning. What wonderful chemical do they add to keep them photo-ready? It doesn’t affect the taste, but still.
    I want to make these again and use an icing – like a maple icing??!! That would be yum. Thanks Katie – wonderful recipe and so easy!

  34. Kimmy says

    These turned out great! Everyone loved them. I used the white flour and almond milk; how do you think they would turn out using whole wheat flour as opposed to white?

  35. Ashley says

    I’ve never commented on a blog before but I had to come back & say THANK YOU for this amazing recipe. My son is allergic to all of the top 8 & then some & my daughter has no food allergies but an intense love of processed foods. This is the first thing I made that they BOTH ate & BOTH liked. It’s a powdered sugar covered miracle! So thank you, thank you, thank you!

  36. Ladybut says

    Looks great – cant wait to try them! Tip – please make a printable version. (otherwise, it prints 17 pages!)

  37. Tami says

    Thank you Katie! My son had his first donut with this recipe and he loved it! He has an allergy to wheat and egg so the normal donut doesn’t work. Love your website and recipes.

  38. Becca says

    5 stars
    Has anyone tried this with Bob’s Red Mills GF flour? I noticed Arrowhead was called for in the recipe. They’re very similar but they may be just enough different that it could affect how much baking powder to add. Next I need to decide if I want to use coconut palm sugar or date sugar. Maybe I’ll make a batch of each and see which flavor I prefer. 🙂

  39. Diana says

    Does the baking time change at all if using a regular sized doughnut pan? Also, what is the yield if using a regular sized doughnut pan?

  40. Unofficial CCK Helper says

    There’s no ingredient in these donuts that would yield a sour result. They are just basic donut ingredients. It sounds like your milk was bad or one of your ingredients was bad. Definitely not a problem with the recipe itself.

  41. jody says

    I absolutely love powdered sugar donuts so I decided to make these in my mini donut maker. i used spelt flour and the sugar free icing sugar (xylitol). They were ok but certainly not like the unhealthy ones that I used to buy. The sugar free coating did not coat anything like your picture. I don’t know how you get that much sugar on them. My kids said they’re ok too but not used to the sugar-free sugar coating.

  42. Keith says

    OK, I’m going to make these right now. But, you have to make me a promise, Katie: You must start spelling “doughnuts” correctly. TY and good night. ;]

  43. Stephanie says

    I’ve been trying various donut recipes and this was definitely one I wanted to give a go. However, I was extremely disappointed. I followed the recipe to a “T” and even used freshly opended Arrowhead Mills GF All-Purpose Flour and baking powder. The minute I started incorporating the wet and dry ingredients with a spatula, the consistency was that of fluffy scramble eggs and definitely not pourable into the donut pan. They cooked ok, but dense, gummy-like and fell into pieces; not light and fluffy. What should the consistency of the mixture look like before baking? Should more milk be added? I used Pacific brand unsweetened Coconut milk, but is there a recommended alternative milk you’ve tried? Thanks!!

  44. Michelle says

    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!

    • Jason Sanford says

      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!

  45. Zara says

    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?

  46. Rose Grant says

    Which flour did you use to make these? I want to use whichever makes them taste like a powered donut I’m use too.

  47. April says

    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!

  48. Judie says

    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.

  49. Chey W says

    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!

    • Jason Sanford says

      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.

  50. VeganSweta says

    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!!

  51. Erica Parker says

    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!

  52. Delilah Jane😽 says

    Hi! I’m a diabetic and I was wondering of you can substitute the flour for almond flour. Also, you can use Stevie confectioners sugar? Since I know that confectioners and powered is the same thing.

  53. Kim Yuzon says

    The real test will be if the kids eat them. My batter was quite thick. I didn’t know if this was right. But they baked up fine. I used whole grain spelt and caster sugar. They turned out a bit too “healthy” tasting to me. A little like a pancake flavor. But with a good smothering of powdered sugar or chocolate dip, I’m sure these will be a hit.

  54. Cathy Richards says

    I used almond flour and it didn’t work :-(. I have little “wells” where they fell in and also didn’t cook in 8 minutes 🙁

    • Chocolate Covered Katie says

      Hi Cathy, unfortunately almond flour isn’t listed as an option here. If a certain flour isn’t listed in a recipe as an option, it either means it won’t work or that we haven’t tried it so can’t say what the results might be with that substitution.

  55. Valerie says

    I tried this recipe and I used almond milk, almond flour and zylitol. The batter actually disappeared and there was no dough left. What was in the bottom was still raw and the top edge was burned. I use almond flour and milk all the time but never had my batter disappear like this, what did I do wrong 😫

    • CCK Media Team says

      Hi, unfortunately almond flour isn’t listed as an option here. If a certain flour isn’t listed in a recipe as an option, it either means it won’t work or that we haven’t tried it so can’t say what the results might be with that substitution.

  56. Maggie says

    Hi, wondering what brand/kind of mini donut pan Katie uses – I am looking for an affordable option – these are so cute! Thanks!

    • CCK Media Team says

      For a mini donut pan, we like this one because it gives you two pans for the price of one (and many donut recipes give you enough batter to fill up more than 12 mini donuts worth, so it’s good to have two pans).

  57. Diane says

    I like the taste of these donuts but found the batter to be a bit too runny which made them seem undercooked when they were done.

    • CCK Media Team says

      Hi Diane, what specific ingredients did you use? And is your oven calibrated? If not, yours might just need more baking time!

  58. Katie T says

    Hi Katie, I’ve been a reader for a few years now and I just wanted to let you know how much these make my day. You make food fun for me and that’s been a challenge for most of my life. Thank you <3 you really make such a difference.

  59. Chanuli says

    Hi Katie, made these today and they came out amazing. I didn’t have cider vinegar so I substituted lime juice instead so the donuts tasted more like a lime donut. Thank you so much!

  60. Erika RJ says

    Hi Katie! I just discovered your blog and youtube channel, I was wondering if you have this video recipe on youtube too? thank you

  61. Marlene says

    I’m definitely making these – they look amazing! I will make a batch, then try another one with filling. Remember the powdered sugar donuts with raspberry filling? They were my daughter’s favorites when she was young and we always had them on hand. So I’m thinking of making a batch of these, but putting them in a muffin tin. Then figuring out how to stuff some raspberry jam in the middle and dipping them in powdered sugar. Then I can surprise my daughter with them (she’s 42 now!).

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