Description
Delight in these Vegan Apple Cider Donuts, a perfect fall treat made with whole wheat pastry flour, apple cider, and a cinnamon-sugar coating. These baked donuts are moist, flavorful, and ideal for a cozy breakfast or snack.
Ingredients
Scale
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
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and spray a donut pan (or two) with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Add Wet Ingredients: Pour in the apple cider, soy milk, unsweetened applesauce, and melted vegan butter or coconut oil. Mix well with a large spoon until combined, being careful not to over mix to maintain a light texture.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full. Alternatively, use a piping bag with a large tip for even filling.
- Bake Donuts: Bake in the preheated oven for 10 minutes until the edges are lightly golden brown and the donuts spring back when gently pressed.
- Cool Donuts: Allow the donuts to cool in the pan for 2 minutes before inverting them onto a cooling rack to cool completely. Continue baking the remaining batter.
- Prepare Topping: While donuts bake, stir together the granulated sugar and ground cinnamon in a bowl. Melt the vegan butter or coconut oil separately.
- Coat Donuts: Brush each cooled donut with melted vegan butter or coconut oil on all sides, then dip into the cinnamon sugar mixture to coat thoroughly. Alternatively, brush the tops and sprinkle cinnamon sugar for a lighter coating.
- Serve and Store: Enjoy the donuts fresh for the best flavor and texture. Store any leftovers in an airtight container for up to 2 days.
Notes
- For gluten free options, substitute with a gluten free flour mix, oat flour, or spelt flour though results may vary.
- To make oil-free donuts, replace the oil in the batter with additional applesauce and skip the butter/oil coating, coating donuts directly with cinnamon sugar instead.
- You can substitute coconut sugar for regular granulated sugar if preferred.
- If applesauce is unavailable, use apple butter, non-dairy yogurt, or more vegan butter/coconut oil as replacements.
Nutrition
- Serving Size: 1 donut
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
