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5 stars (26 ratings)

Vegan Apple Cider Donuts

Wonderfully spiced, moist and fluffy, these Vegan Apple Cider Donuts are baked instead of fried and infused with warm fall flavors. A perfect Fall treat and easy enough to make any day of the week. Friends and family will love them!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 donuts
Calories: 202kcal
Author: Nora Taylor

Ingredients

Donuts

  • 1 1/2 cups whole wheat pastry flour (or white flour)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup apple cider
  • 1/4 cup soy milk (or other non-dairy milk)
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons melted vegan butter or coconut oil

Topping

  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons melted vegan butter or coconut oil
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and spray a donut pan (or two if you have it) with non stick spray.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
  • Pour in the apple cider, soy milk, applesauce and melted vegan butter or coconut oil. Mix well with a large spoon to combine, but do not over mix.
  • Spoon the batter into the donut pan, or use a piping bag with large tip to pipe it evenly into each donut cavity, filling about 3/4 of the way full.
  • Bake for 8-10 minutes, until the edges are lightly golden brown and they spring back when lightly pressed.
  • Cool in the pan for about 2 minutes, then invert onto a cooling rack. Continue with all of the remaining batter.
  • While they are baking, make the topping: Stir together the sugar and cinnamon in a bowl, then melt the vegan butter or coconut oil in a separate bowl.
  • Brush each donut with a little vegan butter or coconut oil on all sides, then dip into the sugar-cinnamon mixture to coat well. You could also just brush the top and sprinkle with cinnamon sugar instead of coating the entire donut.
  • Enjoy! They are best served right away but can be kept in an airtight container for 2 days.

Notes

  1. Gluten free: I haven't tested it, but a gluten free flour mix should work quite well here. Oat flour may work, or spelt flour.
  2. Oil free: In the batter, sub more applesauce for oil, and skip the butter/oil on the coating. Instead just coat in cinnamon sugar.
  3. May sub coconut sugar for regular sugar if needed.
  4. If you don't have applesauce, you may sub apple butter, non-dairy yogurt or even just more vegan butter/coconut oil.

Nutrition

Serving: 1donut | Calories: 202kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 101mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg