Description
These Vegan Apple Cider Donuts are a delightful treat perfect for fall or any time you crave a cozy, spiced pastry. Made with whole wheat pastry flour, apple cider, and a cinnamon sugar topping, these baked donuts are moist, flavorful, and free of animal products. They offer a healthier alternative to traditional fried donuts without sacrificing taste or texture.
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 pans if you have them) with non-stick spray to ensure the donuts release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined and evenly mixed.
- Add Wet Ingredients: Pour in the apple cider, soy milk, unsweetened applesauce, and melted vegan butter or coconut oil. Stir gently with a large spoon just until combined; be careful not to overmix the batter to keep the donuts tender.
- Fill Donut Pan: Spoon the batter evenly into each cavity of the prepared donut pan, filling about 3/4 of the way full. Alternatively, use a piping bag with a large tip to pipe the batter for a neater appearance.
- Bake Donuts: Bake in the preheated oven for 8-10 minutes until the edges turn lightly golden brown and the donuts spring back when gently pressed. Avoid overbaking to retain moisture.
- Cool Donuts: Allow the donuts to cool in the pan for about 2 minutes, then carefully invert them onto a cooling rack. Repeat the process with the remaining batter.
- Prepare Topping: While the donuts bake, stir together the sugar and ground cinnamon in a small bowl. In a separate bowl, melt the vegan butter or coconut oil.
- Coat Donuts: Brush each cooled donut on all sides with melted vegan butter or coconut oil, then dip into the cinnamon sugar mixture to coat thoroughly. Alternatively, brush just the top of the donuts and sprinkle with cinnamon sugar to reduce coating.
- Serve and Store: Enjoy the donuts warm for the best flavor and texture. They can be stored in an airtight container for up to 2 days.
Notes
- Gluten free option: A gluten free flour blend can be substituted for the whole wheat flour. Oat flour or spelt flour may also work well.
- Oil free option: Replace the oil in the batter with additional applesauce and omit the butter/oil coating. Simply roll the donuts in cinnamon sugar after brushing with a little non-dairy milk or water.
- Coconut sugar can be used instead of granulated sugar for a more natural sweetener.
- If applesauce is unavailable, substitute with apple butter, non-dairy yogurt, or additional melted vegan butter or coconut oil.
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 12g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
