Substitute for Eggs in Donuts: Best Options
Eggs provide structure, richness, and moisture in donut dough. They help create the tender, slightly cakey interior while adding golden color. In yeast donuts, eggs enrich the dough for a brioche-like texture. The substitute must provide binding and moisture.
Best Substitute
Unsweetened Applesauce + Baking Powder
1/4 cup applesauce + 1/2 tsp extra baking powder per egg
Applesauce adds moisture and binding while extra baking powder compensates for eggs' leavening action. The result is a tender, moist donut with a slightly denser but still delicious texture.
Other Options
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water per egg (let sit 5 minutes)
Good binding for cake-style donuts. Creates a slightly denser texture. Works well with chocolate or cinnamon-sugar donuts.
Yogurt
1/4 cup yogurt per egg
Adds moisture, fat, and binding. Creates tender donuts with a slight tang. Works in both cake and yeast donut recipes.
Frequently Asked Questions
What can I use instead of eggs in donuts?
Use 1/4 cup applesauce plus 1/2 teaspoon extra baking powder per egg for the best cake donuts. Flax eggs work well for binding. Yogurt adds moisture and creates tender results in both cake and yeast donut recipes.
Can you make donuts without eggs?
Yes. Many donut recipes can be made egg-free with good results. Applesauce is the easiest substitute for cake donuts, while yeast donuts can often work with less egg since the yeast provides the primary lift.