Tender cake doughnuts with warm spices and the delicious flavor of apple cider, these Vegan Apple Cider Doughnuts are the perfect autumn treat!
Fall is here and we are thrilled! These Vegan Apple Cider doughnuts are the perfect way to get the season started. These homemade doughnuts are tender and cakey with the most wonderful cider flavor. Baked instead of fried, this recipe is quick and simple to make - great for a weekend baking project with the kids!
To make these cider doughnuts I started with the basic recipe for these doughnut holes and made a few modifications.
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Ingredients
These doughnuts are made with pretty simple ingredients that are found in many stores with the exception of apple cider. This is a seasonal item available during the fall months in the United States. If you can't find it where you are apple juice could be used instead. Check the substitutions section for more information.
- apple cider
- all purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- applesauce
- cane sugar
- neutral oil
- non dairy milk
- vanilla
- non dairy butter
See recipe card for quantities.
Substitutions & Variations
- Gluten free - instead of all purpose flour, you can use a 1:1 all purpose gluten free blend.
- Oil - you can use vegetable, canola, avocado, coconut oil and any neutral flavored oil you prefer.
- Apple cider - instead of apple cider, you can use apple juice. Reduce the juice the same as apple cider. Add a ¼ teaspoon cinnamon and ¼ teaspoon allspice for a similar flavor to cider.
Instructions
These doughnuts are baked instead of fried so they're very easy to make. You will need a doughnut or doughnut hole pan. I use one of each pan for 6 doughnuts and 12 doughnut holes. If you don't have a pan specifically for doughnuts, you can use a muffin pan for the most delicious apple cider muffins.
Heat apple cider in a saucepan over medium high heat to reduce by half.
Combine wet and dry ingredients to make batter. Spoon batter into greased doughnut pan.
Bake at 375 degrees Fahrenheit for 12-14 minutes or until baked through.
Cool for 5 minutes. Brush with melted non dairy butter. Then dip in cinnamon sugar mixture to coat.
Top Tip
The most important step in this recipe is reducing the apple cider. This concentrates the cider flavor so you can really taste it in the baked doughnuts.
Equipment
You will need a doughnut or doughnut hole pan to make this recipe. If you don't have a doughnut pan, you can use a muffin or mini muffin pan to make apple cider muffins instead.
Storage
Store doughnuts in an airtight container in the pantry or on the counter for up to 3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these doughnuts:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Apple Cider Doughnuts
Equipment
- 1-2 doughnut pans
Ingredients
- 1 cup apple cider
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup applesauce
- ½ cup cane sugar
- ¼ cup neutral oil vegetable, avocado, coconut, etc.
- ¼ cup non dairy milk
- ½ teaspoon vanilla
Cinnamon Sugar Coating:
- ½ cup cane sugar
- 1 tablespoon cinnamon
- 1-2 tbsp non dairy butter, melted
Instructions
- In a sauce pan, bring apple cider to a boil over medium high heat. Reduce heat to medium and continue to boil until reduce by half, about 10-15 minutes .You should have ½ cup. Cool before using.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk well to thoroughly incorporate.
- In another bowl, combine applesauce, sugar, oil, non dairy milk, vanilla and reduced apple cider.
- Pour wet ingredients into dry. Stir to just to combine and form batter. Do not over mix.
- Spoon or pipe batter into prepared doughnut pan(s) filling ¾ of the way.
- Bake for 12-14 minutes or until golden and spring back when little pressed.
- Cool for 5-10 minutes before removing from pans.
- When cool enough to handle, brush with melted non dairy butter. Then dip into bowl of cinnamon sugar mixture butter side down. Twist to coat doughnut. Repeat this step to coat the other side, if desired.
Notes
- Gluten free - instead of all purpose flour, you can use a 1:1 all purpose gluten free blend.
- Oil - you can use vegetable, canola, avocado, coconut oil and any neutral flavored oil you prefer.
- Apple cider - instead of apple cider, you can use apple juice. Reduce the juice the same as apple cider. Add a ¼ teaspoon cinnamon and ¼ teaspoon allspice for a similar flavor to cider.
Did you make this recipe? Let me know!