Vegan Baked Apple Cider Donuts
These Vegan Baked Apple Cider Donuts are the perfect celebration of fall! Coated in cinnamon sugar, they are a great pairing with coffee. They're easily made in a muffin tin as well!
Servings: 6 donuts
Calories: 189.3kcal
Ingredients
For donut base:
- 1 cup whole wheat flour or sub 1 ¼ cups finely ground oat flour for GF
- ½ TBS baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger optional
- ¼ teaspoon cardamom optional
- ¼ teaspoon salt
- ¾ cup apple cider unsweetened
- ¼ cup dark brown sugar unpacked
- ¼ cup avocado oil or other neutral oil like canola
- 1 teaspoon vanilla extract
For optional topping:
- 4 TBS vegan butter
- ½ cup Turbinado sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F and lightly oil one 6-compartment donut pan (see notes if you do not have a donut pan).
- Combine flour, baking powder, spices, and salt in a small bowl. In a large bowl, mix apple cider, brown sugar, oil, and vanilla extract
- Slowly mix dry ingredients into wet, stirring to combine but trying to avoid over mixing. Spoon batter into donut pan evenly across the six shapes. Bake for 13-16 minutes, until donuts are springy and risen. Let cool on a wire rack.
- If coating in cinnamon sugar, melt butter in one small bowl with a wide rim. In another bowl, mix sugar and cinnamon. Place each cooled donut facedown in the butter then immediately remove and swirl in the cinnamon sugar mixture to fully coat. I find these are too sweet if both donut sides are coated, so feel free to decide your preference there.
Video
Notes
For apple cider muffins: If you do not have a donut pan, I recommend doubling this recipe and baking it in 12 cup muffin tin. It will need 20-28 minutes in the oven. To test when done, stick a toothpick in the center and if it comes out clean (no crumbs), the muffins are done.
Nutrition
Calories: 189.3kcal | Carbohydrates: 24.6g | Protein: 2.7g | Fat: 9.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 8.5g | Sodium: 223.6mg | Fiber: 2.4g | Sugar: 9g
