These deliciously sweet and spiced vegan apple cider donuts taste just like you got them at an apple orchard! Baked instead of fried, and easily made gluten free, these homemade vegan apple cider donuts are so easy to make and perfect for all eaters, kids and adults!
Vegan Apple Cider Donuts:
- 240 ml apple cider
- 220 grams all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 84 grams unsweetened applesauce
- 60 ml unsweetened dairy free milk
- 50 grams granulated sugar
- 1 tbsp neutral oil*
- 1 tsp vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup vegan butter or coconut oil, melted
- 100 grams granulated sugar
- 1 tbsp ground cinnamon
- 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 5 minutes. Allow the apple cider to fully cool to room temperature before making the batter.
- 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 medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, baking powder, and sea salt. Set aside. In a large bowl, whisk together the cooled apple cider reduction, unsweetened applesauce, dairy free milk, granulated sugar, optional neural oil (if not doing oil-free- see note section for adjustment), and vanilla extract. Add in the flour mixture, 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.
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 Bob’s Red Mill in the blue bag.
- 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
Keywords: vegan apple cider donuts, baked apple cider donuts, apple cider donut recipe