Fat Free Donut Recipe: Baked Cinnamon Sugar Perfection

I’ve perfected a baked donut that delivers all the perfect cinnamon sugar flavor without a trace of fat. The secret lies in using applesauce and a carefully balanced dry mix to achieve a tender crumb.

These come out light, fluffy, and coated in a sweet cinnamon layer that clings to every bite. Ready in under 30 minutes, they prove indulgence doesn’t need excess.

Ingredients for Fat Free Donut

Light, fluffy, and completely fat-free with pantry staples you already have.

The applesauce is doing heavy lifting here—Mott’s or Musselman’s are reliable brands, but store brand works fine too (just check for added sugar). The flour can be all-purpose or swap in white whole wheat for a nuttier flavor. I always grab my cinnamon from Penzeys—fresher than the grocery store stuff. Baking powder and soda need to be fresh too; if they’ve been in your pantry since 2020, toss and replace.

No applesauce? Unsweetened mashed banana at 1:1 ratio works but adds flavor. Out of plant milk? Water with a splash of vinegar mimics the tang. For the coating, coconut sugar or brown sugar can replace granulated—just pulse it fine first. The vanilla extract is worth the splurge; imitation tastes harsh here.

These are best the day they’re made but keep 2-3 days in an airtight container. Freeze for up to 1 month—reheat in the microwave for 15 seconds to soften. The cinnamon sugar coating softens over time, so add a fresh sprinkle before serving.

Step-by-Step Instructions for Baked Cinnamon Sugar Donuts

Here’s the method I use to get perfect baked donuts without any frying mess.

Step 1: Mix Wet Ingredients for Moisture Base

In a large mixing bowl, combine the 0.75 cup Unsweetened Applesauce, 0.25 cup Plant-Based Milk, 1 tsp Vanilla Extract, and 1 tbsp Apple Cider Vinegar. Whisk these together until fully combined and smooth.

The applesauce replaces oil entirely while keeping the donuts tender. You’ll notice the mixture looks slightly thick—that’s normal. The vinegar reacts with the baking soda later for a perfect rise, so don’t skip it.

Step 2: Combine Dry Ingredients for Structure

In a separate bowl, sift together the 2 cups All-Purpose Flour, 0.75 cup Granulated Sugar, 2 tsp Baking Powder, 0.5 tsp Baking Soda, 2 tsp Ground Cinnamon, and 0.5 tsp Salt. I always sift to prevent lumps and ensure even distribution of leavening agents.

This creates the base that gives your donuts structure. The cinnamon in the batter adds depth of flavor that pairs perfectly with the coating you’ll add later. Make sure to measure your flour correctly—spoon it into the measuring cup and level it off.

Step 3: Form the Batter and Rest Briefly

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick and slightly sticky—this is exactly what you want. Be careful not to overmix, as this can make the donuts tough.

Let the batter rest for 5 minutes. This short rest allows the flour to hydrate and the baking powder to start activating. You’ll see the batter puff up slightly, which means it’s ready for the next step.

Step 4: Pipe and Bake to Golden Perfection

Preheat your oven to 350°F and lightly grease a donut pan. Transfer the batter to a piping bag or a ziplock bag with the corner snipped off. Pipe the batter into the donut pan, filling each cavity about ¾ full.

Bake for 12-15 minutes until the donuts are golden brown and a toothpick inserted comes out clean. The edges should pull away slightly from the pan, and they’ll spring back when lightly touched. Rotate the pan halfway through baking for even browning.

Step 5: Coat While Warm for Maximum Flavor

While the donuts are still warm (this is crucial), prepare the coating by mixing ¼ cup Granulated Sugar with 1 tsp Ground Cinnamon on a plate. The warmth helps the coating stick better and creates that signature crackly texture.

Dip each donut in the cinnamon sugar mixture, coating all sides thoroughly. Place them on a wire rack to cool completely. The sugar will harden slightly as they cool, giving you that perfect bakery-style finish without any frying required.

Dietary Considerations for This Dish

Vegan-Friendly Naturally

These donuts are inherently vegan since they use applesauce and plant-based milk instead of eggs or dairy. The apple cider vinegar reacts with baking soda to create lift, mimicking eggs perfectly. I’ve made these for vegan friends who couldn’t believe they contained no animal products. 💪

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add ½ tsp xanthan gum if your blend doesn’t include it. The texture will be slightly denser but still delicious with the same cinnamon-sugar punch.

Lower Sugar Variation

Reduce the granulated sugar in the batter to ¼ cup and use monk fruit sweetener for the coating. The applesauce adds natural sweetness, so you won’t miss much. I’ve tested this with Lakanto and it works beautifully.

Nut-Free Adaptation

Use oat milk or soy milk instead of almond milk to keep these nut-free. Check your baking powder and cinnamon labels too—some brands process in facilities with nuts. Clabber Girl is a safe baking powder brand.

Allergen Notes

These are free from the top 9 allergens if you use certified nut-free oat milk and check all labels. The applesauce is naturally allergen-free, and most cinnamon brands are safe. Always verify your specific brands for cross-contamination warnings. 💡

Frequently Asked Questions