Description
These simple one bowl vegan apple cider donuts taste just like you got them at an apple orchard! Baked instead of fried, and easily made gluten free, these cakey and soft apple pie-spiced vegan apple cider donuts are packed with fall flavor!
Ingredients
Scale
Vegan Apple Cider Donuts:
- 1 1/2 cups (360 mL) apple cider, reduced to 1/2 cup (120 mL)
- 2 cups (250 g) flour or gluten free 1:1 baking flour blend
- 1 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (60 mL) dairy free milk, such as soy milk, oat milk, or almond milk
- 2 tbsp (30 mL) neutral oil or melted vegan butter
- 1 tsp vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup (56 g) vegan butter or coconut oil, melted
- 1/2 cup (100 g) granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Please read through all instructions before beginning. You will need to reduce the apple cider first, and allow this to cool for 1-2 hrs.
- Reduce the apple cider: Bring the apple cider to a boil in a medium saucepan on the stove top. Reduce the heat to medium, and reduce the apple cider to about 120 mL (1/2 cup), whisking every so often. This should take about 10-15 minutes. Allow the apple cider to fully cool to room temperature before making the batter. You can also do this the night before to save time if you’re making these in the morning (as from here, they’re so quick to make- only about 25 minutes!).
- Prep: Preheat the oven to 350F. Grease two large silicone donut pans or two-three mini donut pans lightly with oil. If using silicone, place the donut pans onto a baking sheet for easier baking. Measure and weigh the remaining ingredients.
- Make the batter: In a large bowl, whisk together the cooled apple cider reduction, unsweetened applesauce, dairy free milk, granulated sugar, brown sugar, optional neural oil (if not doing oil-free- see note section for adjustment), and vanilla extract. Add in the cinnamon, nutmeg, cardamom, ginger, baking powder, and sea salt, and whisk until combined. Then add in the flour, and use a rubber spatula to gently mix the flour until it’s just combined into the wet ingredients.
- Fill the donut cavities: Spoon the batter into a large piping bag, and cut the tip off. Pipe the batter into the donut cavities until about 2/3 of the way full. You should yield about 6 large donuts, or 12-15 mini donuts.
- Bake the apple cider donuts: Place the donuts into the oven, and bake for about 15-17 minutes, or until a toothpick comes out clean. While the donuts are baking, you can prepare the cinnamon sugar mixture (see step 7). Remove from the oven, and allow the donuts to cool in their pans for 5 minutes, then carefully transfer them to a cooling rack.
- Prepare the cinnamon sugar coating: Melt the vegan butter or coconut oil. Whisk together the sugar and cinnamon in a separate bowl.
- Coat the apple cider donuts: Brush each donut lightly with the melted oil. Then dip each donut into the cinnamon sugar mixture, flipping over to coat each side evenly.
- Serve and enjoy! Serve the vegan apple cider donuts warm. Store any leftovers in an airtight container or bag, and in the fridge for up to 5 days or in the freezer for up to 2-3 months.
Notes
Oil: you can use triple refined coconut oil, melted, olive oil, or another liquid cooking oil. You can also melt vegan butter and cool to room temperature
Oil-free: swap in an equal amount of applesauce for the oil. For the sugar coating, dip each donut directly into the cinnamon sugar 5 minutes after baking. If the donuts are too hot to handle, use a fork to gently flip them in the sugar.
Gluten free: use gluten-free 1:1 baking flour, such as King Arthur Measure-for-Measure gluten free baking flour
Nutrition
- Serving Size: 1 mini donut no cinnamon sugar coating
- Calories: 249
- Sugar: 42.4 g
- Sodium: 176.3 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 57.3 g
- Fiber: 0.7 g
- Protein: 1.9 g
- Cholesterol: 0 mg