Description
These ridiculously moist baked vegan apple cider donut holes are cakey and perfectly spiced with rich apple cider flavor thanks to the apple cider reduction. Made in one bowl, and you don’t even need a donut hole pan! A taste of the apple orchard in the comfort of your own home!
Ingredients
Scale
Apple Cider Donut Holes:
- 1 1/2 cups (360 mL) apple cider
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tbsp (30 mL) neutral oil or melted vegan butter
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice blend
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 2 cups (250 g) flour or gluten free 1:1 baking flour blend
- 1/4 cup (60 mL) dairy free milk, such as soy milk, oat milk, or almond milk
Cinnamon Sugar Coating:
- 1/4 cup (56 g) vegan butter or coconut oil, melted
- 1 cup (200 g) granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Prep: Make sure to read through all ingredients and steps before beginning. Measure out all ingredients before you begin. Spray 2 mini muffin pans with oil (the recipe yields 30 mini muffins, so you might to bake in intervals, if your pans don’t allow for all at once).
- Reduce the apple cider: In a medium saucepan, heat the apple cider until boiling, and let it reduce for about 20 minutes, until it measures 1/2 cup (120 mL). Once reduced, set aside to cool for 20-30 minutes. Then begin the apple cider donut batter. Preheat the oven to 350F.
- Make the apple cider donut hole batter: In a medium bowl, add in the apple cider reduction, sugar, brown sugar, dairy free yogurt, oil, baking powder, spices, vanilla extract, sea salt, and baking powder. Whisk just until combined (the baking powder will begin to activate here- that’s expected!). Add in the flour and dairy free milk, and whisk just until combined.
- Pipe the donut holes: Fill a pastry bag with the apple cider donut batter, and cut off the tip of the bag. Pipe the batter into the mini muffin pan, filling each cavity to about 3/4 of the way full. You don’t want them too full, or they will dome like muffins and become less round.
- Bake: Place the mini muffin pans into the oven to bake for 15-17 minutes, or until lightly golden around the edges. Remove from the oven and let cool in their pan for 10 minutes before carefully transferring to a parchment paper lined cooling rack.
- While the donut holes are baking: Whisk together the sugar and cinnamon in the cinnamon sugar coating section, and ensure that the butter is melted.
- Coat the donut holes: Brush each donut hole with vegan butter before generously rolling in the cinnamon sugar. Place onto the parchment paper, and repeat until all are done.
- Serve and enjoy! Enjoy immediately or store any leftovers in an airtight container and at room temperature for 1-2 days or in the fridge for 5 days.
Notes
Gluten free: I like King Arthur Measure-for-Measure gluten free baking flour here. I haven’t tested with Bob’s Red Mill, so I can’t guarantee good results.
