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Baked Vegan Apple Cider Donuts
These simple vegan apple cider donuts are so delicious, and are the perfect balance of sweet and spice!
They have such a tasty combination of flavors from apple cider and spices like nutmeg, cinnamon and cloves.
They are finished off with a simple cinnamon-sugar coating which adds just a hint more sweetness, as well as a slight crunch.
The perfect apple donuts with tons of flavor that are baked instead of fried!These homemade vegan apple cider donuts are my go-to when we start to head into fall.
As soon as I start seeing cider pop up in stores, I have to grab a bottle and start baking!
They are such a tasty and flavorful dessert, and a nice break from all things pumpkin!
Best Vegan Apple Cider Donut Recipe
The secret to preserving that yummy cake donut texture while still getting those apple-spice flavors in is to reduce the cider.
This packs a ton of flavor into the donut without adding too much moisture to the batter.
It’s so simple to do!
Just lightly boil the cider for about 15-20 minutes until it reduces from 1 1/2 cups to 1/2 cup and just pour into the wet mixture for the batter!
How to Make Apple Cider Donuts
Making the Donut Batter
These donuts are super easy to make!
To make them as quickly as possible, you’ll want to preheat your oven to start reducing your cider while you mix the rest of your ingredients.
Reducing the cider is simple and it concentrates more flavor in less liquid, which helps make sure your donuts bake properly and have a nice soft texture.
To do this, lightly boil 1 1/2 cups of apple cider over medium heat for about 15-20 minutes, stirring occasionally. If the boil is too rapid you can reduce the heat a bit, you just want a soft boil.
Once it has reduced to 1/2 cup it’s ready to use – add in the vegan butter to melt and set the mixture aside to cool for at least 5 minutes, then preheat your oven to 350 degrees F.
While the cider is reducing I like to mix my wet ingredients, including sugar, in one bowl and my dry in another so they are ready to go.
Once your apple cider mixture has cooled a bit, add it to your wet ingredients and stir well. Then pour your dry ingredients into the wet and whisk until smooth.
You don’t want to over mix, but you want to be sure there’s no clumps in the batter.
Baking the Donuts
Lightly spray a mini doughnut pan (or if you only have a large that’s fine too, you’ll just need to bake them a few minutes longer).
You can scoop the dough in with a spoon, but I find it much easier to pipe it in – if you don’t have a piping bag you can always place the dough in a large Ziploc bag, snip the corner about 1/2 inch in and pipe it in that way.
Bake for 11-14 minutes or until a toothpick inserted into the donut comes out clean.
Adding the Sugar Cinnamon Coating
Let your donuts cool for 10 minutes in the pan, and then transfer to a cooling rack to finish cooling off.
To add the coating, simply brush on some melted vegan butter and lightly dip in the sugar-cinnamon mixture.
You can repeat for both sides or just add it to one.
Then the donuts are ready to eat!
They can be stored in an airtight container for up to 4-5 days, but the fresher the better.
I also like to store them with a paper towel on the bottom of the container to avoid them getting soft.
Easy Homemade Vegan Cider Doughnuts
These yummy baked donuts are just sweet enough with an irresistible apple and spice aroma and flavor.
They’re absolutely perfect with a cup of coffee, or even a glass of apple cider if you want to go all out!
I love making baked donuts because they are so much healthier than frying, and the texture is so cakey and tasty.
The perfect fall donut with a soft and cakey crumb and slight sugar crunch.
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- 2 Cups All-Purpose Flour
- 3/4 Cup Sugar (I used 1/2 brown 1/4 cane)
- 1 1/2 Cups Apple Cider
- 1/2 Cup Plant Milk
- 3 Tbsp Vegan Butter
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1 Tbsp Ground Chia or Flax Seeds
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Apple Cider Vinegar
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1/3 Cup Cane Sugar
- 1.5 Tsp Ground Cinnamon
- 1/8 Tsp Ground Nutmeg
- Heat Apple Cider in a pan over medium heat, and boil until it reduces to 1/2 cup, about 15-20 minutes. Mix in vegan butter to melt and then allow mixture to cool for 5 minutes.
- Preheat your oven to 350 degrees F.
- Add reduced apple cider to a bowl along with the plant milk, sugar, apple cider vinegar and vanilla and mix very well until combined.
- In a separate bowl, mix together the flour, cinnamon, cloves, nutmeg, chia or flax seeds, baking powder, baking soda and salt.
- Pour into wet ingredients and whisk until nice and smooth. You don't want to over mix, but you also don't want any clumps in the batter.
- Add to an oiled or non-stick sprayed donut pan by scooping or placing in a large ziploc bag, cutting the corner and piping in, about 3/4 full.
- Bake for 11-14 minutes, or until a toothpick inserted in the donut comes out clean.
- Allow to cool for 10 minutes and then transfer to a cooling rack to fully cool.
- To add the coating, simply brush on some melted vegan butter to both sides and lightly dip in the sugar cinnamon mixture.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 160mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g