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’ve GOT to try these! Powdered donuts were a childhood favorite!
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!
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!!!
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!
I was curious about this too JRo, since my donuts only lasted till the afternoon without the sugar melting/absorbing, so I took to google. The answer is: It’s not just sugar!
http://food52.com/recipes/25306-diy-non-melting-powdered-sugar
You know, I figured corn starch was part of the equation but the white chocolate was surprising. I think I can handle the disappearing sugar – I mean these tasty babies disappear fast anyway! We killed all 17 in 48 hours.
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?
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!
Do you think if I fried them it would turn out alright?
Looks great – cant wait to try them! Tip – please make a printable version. (otherwise, it prints 17 pages!)
All new recipes have a printable option 😉
For the older ones, just highlight the text you want, press the “control” and “c” keys on your keyboard, and paste into a word document.
Very inconvenient with no printing option.
Can you use almond flour in the donuts?
Love the recipe can’t wait to do it!!