Baked Vegan Apple Cider Donuts
These baked vegan apple cider donuts are a necessity during apple season. It is just a classic fall donut that everyone loves! How could you resist the cinnamon sugar coated donut bursting with fall flavors?! They also smell absolutely amazing!
These apple cider donuts are soft, fluffy, cakey, and loaded with apple flavor. Reducing the apple cider down is key in achieving a more pronounced apple flavor. Please don’t skip this step! I also used my homemade applesauce in these donuts, however store bought works too. The cardamom and nutmeg really bring out the apple cider flavors as well and gives it the classic apple pie spice we are looking for.
This delicious vegan apple cider donut is baked rather than fried and is so irresistible! If you like apples, cinnamon, and spice, these donuts are for you! They will make your house smell like a bakery and want to cozy up with a blanket.
The cinnamon sugar coating is perfectly spiced and gives a little crunch to the soft donuts. This fall treat will definitely be on repeat all season long. I just love donuts and these are one of my favorites!
If you make these baked vegan apple cider donuts, tag me @nutsaboutgreens on Instagram so I can see your lovely creations! Also, don’t forget to leave a comment below!
Baked Vegan Apple Cider Donuts
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pure organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cardamom
- 1/4 tsp salt
- 1 1/2 cups apple cider
- 1/4 cup applesauce
- 1/2 cup unsweetened almond milk (or any non-dairy milk)
- 3 Tbsp avocado oil (or melted coconut oil/vegan butter)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Spiced Sugar Topping
- 3/4 cup pure organic cane sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cardamom
- 1/4 cup melted coconut oil (or melted vegan butter)
Instructions
- Begin by reducing your apple cider. Add the apple cider to a small pot and bring to a boil. Then reduce heat to medium and simmer until it reduces to 1/2 cup. This took about 20 minutes. Check on it every 5 minutes after the 10 minute mark. Pour reduced cider in a bowl and let it cool for about 15 minutes.
- Preheat oven to 350 degrees F. Grease or spray your donut pans. I have a silicone mold so I put them on a baking sheet.
- In a large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt. Whisk until well combined.
- In a medium bowl, add the apple cider, applesauce, almond milk, oil, vanilla, and apple cider vinegar. Whisk until well combined.
- Pour the wet into the dry ingredients. Whisk until combined. Don’t overmix, the batter will be lumpy and it’s okay! Evenly spoon batter into donut molds (or use a piping bag/ziplock bag with the corner cut out and pipe into the molds). Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
- Let the donuts cool in the pan for 5 minutes, then carefully remove donuts and place onto a cooling rack. Let it cool for 10-15 minutes. While the donuts are cooling, prepare the spiced sugar topping by combining the sugar, cinnamon, nutmeg, and cardamom in a bowl big enough to dip the donuts in. Melt the coconut oil in a small bowl.
- Take a donut and brush lightly all over with coconut oil. Then dunk each donut into the bowl of sugar, flip and dunk the other side. Roll donut around in the sugar until it is evenly covered. Place back on the cooling rack or onto a plate. Repeat with all the donuts. Serve immediately and enjoy! Store in an airtight container on the counter for 2 days, although it is best when eaten fresh.
