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No Yeast Cake Doughnuts No Yeast Cake Doughnuts dough No Yeast Cake Doughnuts recipe Peanut Butter No Yeast Cake Doughnuts Coconut No Yeast Cake Doughnuts Powdered Sugar No Yeast Cake Doughnuts We can totally be put on the team of people who love mini things. So mini doughnuts was a no brainer recipe for us. We really love the bite sized version of the real thing, and although we suggest toppings like powdered sugar, peanuts, and coconut, you should really just get crazy with it and experiment with what you think might be good. These little babies go great with coffee (especially coffee spiked with Baileys). The best part about this recipe is that there isn’t any yeast! That translates to no waiting for rises! Instant gratification! Enjoy!

No Yeast Cake Doughnuts

Prep Time30 mins
Cook Time15 mins
Servings: 24
Calories: 139kcal


  • 1 quart peanut oil or a 50/50 peanut and vegetable oil blend


  • 1 tablespoon vegetable shortening
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¾ cup plus 2 tablespoons all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup whole milk


  • 1 cup powdered sugar, sifted
  • 2 to 4 tablespoons heavy cream (depending on desired consistency)
  • ½ teaspoon vanilla extract


  • cup chopped peanuts
  • cup shredded coconut
  • 1 cup powdered sugar, sifted


  • Preheat oil to 365°F.
  • Whisk together the shortening, sugar and egg yolk until well combined.
  • In another bowl sift together the flour, baking powder, salt, and cinnamon.
  • Alternate adding the flour mixture and milk to the yolk mixture until a dough has just formed.
  • Turn the dough onto a clean surface and knead until smooth, 3 to 5 minutes.
  • Lightly flour the surface and roll dough until ½ inch thick.
  • Use a 2 to 2 ½ inch circle cutter to cut out doughnuts, then use a small ½ inch piping tip (or any small ½ inch round you have) to cut out doughnut holes.
  • Carefully drop 3 to 4 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
  • Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts)
  • For the glaze: Place powdered sugar, cream and vanilla in a bowl and stir together with a fork until smooth.
  • To assemble: Dip each doughnut top into the glaze and gently press into either the peanuts or coconuts until they adhere to the glaze. Serve.
  • For the powdered sugar: Place powdered sugar and a few doughnuts into a paper bag and shake until all the doughnuts have been fully covered. Carefully remove doughnuts from bag and repeat. Serve.


Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 112mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 37IU | Calcium: 43mg | Iron: 1mg



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  3. Lindsey Not Specified Not Specified

    I would love to give these no yeast cake doughnuts a try but the little ‘everyday cooking’ icon is blocking part of the ingredients in the recipe. Frustrating :/

  4. Rebecca Not Specified Not Specified

    Hate to break it to you but this “NO yeast” recipe is a lie. The vegetable shortening. All purpose flour and cooking oil. All hold yeast. How do u know? I have a daughter who is allergic to yeast.

    • Jenny Park Not Specified Not Specified

      This isn’t true…at all. None of these items contain yeast. Even self rising flour doesn’t contain yeast…it contains flour baking powder (as the leavening agent) and salt….so I’m not quite sure where you’ve seen yeast in shortening, flour or oil…

  5. Mary G. Not Specified Not Specified

    Hi there!
    I was wondering how these taste if you bake them rather than fry?

    Anyone tried this yet?


  6. Ravan Not Specified Not Specified

    Do I have to use shortening? I don’t usually buy it, so it would be easier for me to use butter. Would using butter change the flavor drastically, or is using butter instead of shortening okay? I’ll hold off using this recipe until the holidays if shortening is necessary.

  7. Susan Neal Not Specified Not Specified

    I made these. They fell to pieces after I removed them from the The texture and taste were more like funnel cakes’