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    Home » Recipes » Desserts

    Vegan Baked Apple Cider Donuts

    Published: Oct 11, 2021 · Modified: Jan 10, 2022 by Pinch of Parsley · This post may contain affiliate links.

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    two cinnamon sugar donuts on a stack of plates, one with a bite taken out of it.

    A classic fall favorite, these homemade vegan apple cider donuts are moist, fluffy, flavorful, and coated in cinnamon sugar. Baked instead of fried, they make the perfect cozy fall breakfast or dessert that's ready to be devoured in less than an hour!

    two cinnamon sugar donuts on a stack of plates, one with a bite taken out of it.
    Jump to:
    • Ingredients
    • Instructions
    • Variations & Substitutions
    • Expert Tips
    • FAQ
    • Other fall desserts you might like
    • 📖 Recipe
    • 💬 Reviews

    There's truly nothing better than going apple picking at a local orchard and then ending the trip with hot apple cider and a freshly baked apple cider donut (or 3). It's a fall tradition that everyone should indulge in, honestly. BUT, sometimes orchards run out of these staple items and THAT'S where me and the best recipe for apple cider donuts ever come to the rescue.

    Aside from being delicious, moist treats, these cider donuts are vegan, dairy free, made without eggs, healthier than the traditional donut because they are baked, made in one bowl, and can be made gluten-free and oil-free.

    One more thing...is it donuts or doughnuts? 🍩

    Ingredients

    vegan apple cider donut ingredients: flour, apple cider, buttermilk, sugars, spices, baking powder & soda, egg replacer.
    • Apple Cider: it would be apple cider donuts without it! We'll be using cold pressed apple cider. The dark, cloudy unprocessed/unfiltered beverage in a plastic jug that hits shelves every fall season. This is NOT apple juice, hard (alcoholic) cider, or apple cider vinegar!!
    • Flour: we're keeping it classic and using standard all-purpose flour for this recipe. Whole wheat flour would work well, too!
    • Leavening Agents: this recipe calls for both baking powder and baking soda to ensure these donuts are tender and fluffy.
    • Spices: apart from the apple cider, this blend of warming fall spices like cinnamon, nutmeg, ground ginger, all spice, cardamom, and a pinch of salt really give these apple cider donuts their traditional flavor.
    • Vegan Butter: I recommend use vegan butter sticks for this recipe. We'll be using the vegan butter in both the batter and to help the cinnamon sugar stick to the baked donuts.
    • Egg Replacer Powder: for binding, moisture, and rising. I find that egg replacer powder works better than flax eggs for this recipe because the starches help to tenderize the dough.
    • Sugars: we'll be using both dark brown sugar and white sugar. Feel free to use light brown sugar, I just think dark brown sugar enhances the flavor a bit more.
    • Vegan Buttermilk: for it's moisture, flavor, and rising properties! Vegan buttermilk is easily made by combining apple cider vinegar with unsweetened & unflavored non-dairy milk. I personally like soy or almond milk for this recipe.
    • Vanilla Extract: wouldn't be a baked good without it! Use store bought or homemade vanilla extract.

    Instructions

    These donuts are incredibly easy to make and do not require any resting or rising time!

    • boiled apple cider in a stainless steel pot.
    • dry ingredients for vegan apple cider donuts in a bowl: flour, baking powder, baking soda, spices.
    • dry ingredients whisked in a bowl.
    • wet ingredients in a bowl, unmixed.
    • wet ingredients whisked.
    • wet ingredients added to dry ingredients in a bowl.
    • apple cider donut batter in a bowl.
    • donut pan filled with apple cider batter.
    • baked apple cider donuts in an antique donut pan.
    • baked donut being dipped in cinnamon sugar.
    1. Start by reducing your apple cider. In a medium sauce pan, simmer apple cider over medium-low heat until there's ½ cup remaining. Start checking the amount of apple cider you have left after 10 minutes of simmering, then check every 5 minutes until you have ½ cup remaining. It should take 20-30 minutes to reduce down. Pour into a bowl or measuring cup and allow to cool for at least 10 minutes.
    2. Preheat the oven to 350°F and grease your donut pan well. If you don't have a donut pan, check out either the variations & substitutions section or the FAQ section. Prepare the egg replacers by whisking together 1 tablespoon of the powder and 3 tablespoon of water; and vegan buttermilk by whisking together ½ cup non-dairy milk and ½ tablespoon of apple cider vinegar. Let both sit for 5 minutes.
    3. In a large bowl, whisk together reduced apple cider, melted vegan butter, replacement egg, dark brown sugar, granulated sugar, vegan buttermilk, and vanilla extract.
    4. Add the flour, baking soda, baking powder, and spices to the wet ingredients and mix until just combined. The batter will be relatively thick.
    5. Using a piping bag, a ziploc bag with one of the corners cut off by ½ inch, or just using a spoon, fill each of the donut cavities half way with batter. Bake for 9-11 minutes, or until a toothpick comes out clean.
    6. Mix together the sugar and cinnamon in a medium bowl. While the donuts are still hot, toss them in the cinnamon sugar then place on a cooling rack. Repeat until all of the donuts are coated, then toss in the cinnamon sugar one more time to ensure they're fully coated. Serve immediately and enjoy!

    Variations & Substitutions

    I love these donuts as they are but there are definitely a few changes you could make, if needed, and they'd still be perfect!

    Make these gluten free vegan apple cider donuts by using 1-to-1 gluten free flour.

    Use a mini donut pan to make mini apple cider donuts! Bake time should be reduced by 2-3 minutes, or as soon as a toothpick comes out clean.

    Make vegan apple cider munchkins (donut holes) by dividing the batter across a mini muffin pan. Fill the greased mini muffin cavities ⅔ full and bake at 375°F for 8 minutes, or until a toothpick comes out clean.

    You can use regular non-dairy milk instead of vegan buttermilk.

    Feel free to dip the donuts in a maple glaze instead of cinnamon sugar. To make the maple glaze, whisk together 1 cup of powdered sugar, 2 ½ tablespoons non-dairy milk, 1 ½ tablespoons maple syrup, and 1 teaspoon vanilla.

    Make these donuts oil free by replacing the vegan butter with apple sauce. The donuts will be a bit denser!

    If you don't have or can't find apple cider, you could use sparkling apple cider instead.

    If your store sells boiled apple cider, you can just use ½ cup of that and totally skip over the reduction step.

    Melted coconut oil can be used in place of vegan butter. If you do this, be sure all ingredients are room temperature, otherwise the coconut oil will re-harden.

    baked apple cider donut with a bite taken out of it.

    Expert Tips

    • Do not skip reducing down the apple cider. Doing so will concentrate the apple cider, making it thicker and more potent. This will give the donuts optimal flavor without excess liquid! If you'd like, you can reduce it the night before, which would save you cooling time when you're ready to bake.
    • Be sure to measure the apple cider while it's reducing. You don't want to accidentally cook off too much off and then not be left with enough.
    • Make sure all wet ingredients are at room temperature.
    • Do not let the batter sit for too long. Once it's mixed, starting dividing the batter into your donut pan. The apple cider vinegar in the buttermilk starts interacting with baking soda/baking powder immediately and if you let the batter sit, the donuts will not rise as much as they should.
    • Do not overmix! Mix the batter until just combined, aka there are no streaks of flour left. Overmixing will result in a very dense, tough donut.
    • Generously grease your donut pan before adding the batter to ensure your donuts don't stick to the pan.
    • Only fill each donut cavity ⅔ full. If you fill it to the top, the donuts will overflow.
    • If you have two donut pans, bake them separately. Putting them in the oven at the same time could cause them to bake unevenly so bake one then the other.

    FAQ

    What can I use to make apple cider donuts if I don't have apple cider?

    You could use sparkling apple cider! I would not recommend using apple juice.

    How can I make donuts without a donut pan?

    I LOVE this question. If you don't have a donut pan you can use a muffin pan and aluminum foil. Grease the muffin pan then take a piece of aluminum foil, wrap it around your finger to form a cylinder shape, then press into the center of a muffin tin cavity so it's standing up straight, and pour the batter in. The aluminum foil should stick because you greased it but you could press it down a little bit so it has a flat bottom.

    Can I fry this recipe?

    Because the batter is wet rather than not a moldable dough, I would not recommend trying to fry or air fry this recipe.

    Can I make turn this recipe into vegan apple cider muffins?

    Yes! Just divide the batter across a greased muffin tin, filling each cavity ¾ full. Bake for 18-22 minutes at 350°F, or until a toothpick comes out clean.

    How do you store homemade donuts?

    Homemade donuts are best enjoyed immediately but leftovers can be stored at room temperature in an airtight container for up to 3 days, in the fridge for up to 1 week, and in the freezer for up to 2 months. Do not store until fully cooled.

    apple cider donuts lined up next to each other on parchment paper.

    Other fall desserts you might like

    • Chai Spiced Brown Sugar Cookies
    • Pumpkin Coffee Cake

    Be sure to leave a comment and rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.

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    📖 Recipe

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    two cinnamon sugar donuts on a stack of plates, one with a bite taken out of it.

    Baked Apple Cider Donuts


    5 from 5 reviews

    • Author: Lauren Casolaro
    • Total Time: 45 minutes
    • Yield: 12 Donuts 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    These vegan apple cider donuts that are moist, fluffy, flavorful, and coated in cinnamon sugar. Baked instead of fried, they make the perfect cozy fall breakfast or dessert that's ready to be devoured in less than an hour!


    Ingredients

    Scale
    • 1 ½ cups apple cider, reduced to ½ cup
    • 2 cups all-purpose flour, spooned and leveled
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger
    • ⅛ teaspoon allspice
    • ¼ teaspoon salt
    • 2 tablespoons vegan butter, melted 
    • 1 egg replacer (1 tablespoon egg replacer powder + 3 tablespoons water)
    • ½ cup dark brown sugar
    • ½ cup granulated sugar
    • ½ cup vegan buttermilk (½ cup unsweetened, unflavored non-dairy milk + ½ tablespoon apple cider vinegar)
    • 1 teaspoon pure vanilla extract

    Cinnamon Sugar Coating

    • ½ cup sugar
    • 2 teaspoons cinnamon

    Instructions

    1. Start by reducing your apple cider. In a medium sauce pan, simmer apple cider over medium-low heat until there's ½ cup remaining. Start checking the amount of apple cider you have left after 10 minutes of simmering, then check every 5 minutes until you have ½ cup remaining. Pour into a bowl or measuring cup and allow to cool for at least 10 minutes.
    2. Preheat the oven to 350°F and grease your donut pan well. If you don't have a donut pan, check out either the variations & substitutions section or the FAQ section. Prepare the egg replacer and vegan buttermilk, let both sit for 5 minutes.
    3. In a large bowl, whisk together reduced apple cider, melted vegan butter, replacement egg, dark brown sugar, granulated sugar, vegan buttermilk, and vanilla extract.
    4. Add the flour, baking soda, baking powder, and spices to the wet ingredients and mix until just combined. The batter will be relatively thick.
    5. Using a piping bag, a ziploc bag with one of the corners cut off by ½ inch, or just using a spoon, fill each of the donut cavities half way with batter. Bake for 9-11 minutes, or until a toothpick comes out clean.
    6. Mix together the sugar and cinnamon in a medium bowl. While the donuts are still hot, toss them in the cinnamon sugar then place on a cooling rack. Repeat until all of the donuts are coated, then toss in the cinnamon sugar one more time to ensure they're fully coated. Serve immediately and enjoy! 

    Notes

    You can reduce the apple cider the night before you'd like to bake the donuts. I do not recommend making the entire batter ahead of time, as the donuts will not rise as well. 

    You can transform this recipe into muffins, mini donuts, or munchkins (donut holes). Please refer to the variations & substitutions section.

    Nutritional values are estimates only. Please see our full disclosure.

    • Prep Time: 35 Minutes
    • Cook Time: 10 Minutes
    • Category: Breakfast, Dessert
    • Method: Bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 Donut
    • Calories: 163
    • Sugar: 15.1g
    • Sodium: 163mg
    • Fat: 2g
    • Saturated Fat: 0.3g
    • Carbohydrates: 32.9g
    • Fiber: 1g
    • Protein: 2.8g
    • Cholesterol: 0mg

    Keywords: baked apple cider donuts, vegan donuts, vegan apple cider donuts, vegan baked apple cider donuts, apple cider donut holes

    Did you make this recipe?

    Share a photo and tag @pinchofparsley_ on Instagram! We can't wait to see it!

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    Reader Interactions

    Comments

    1. Lauren

      January 11, 2022 at 4:02 pm

      These are the most perfect donuts ever. I can't believe they're baked!!! They taste better than the ones I get from farms in the fall.






      Reply
    2. Lauren

      January 03, 2022 at 1:25 pm

      Wow excuse me while I eat 50






      Reply
      • Pinch of Parsley

        January 03, 2022 at 1:26 pm

        ENJOY

        Reply
    3. Caroline

      November 20, 2021 at 3:42 pm

      I want to make these for a friend who is lactose intolerant but not vegan… could I make these with an egg and regular butter along with the vegan buttermilk and have them still come out the same?

      Reply
      • Pinch of Parsley

        November 22, 2021 at 10:07 am

        Hi Caroline! So glad you'd like to try these, I think those substitutions would work well. Let us know how they turn out 🙂

        Reply
        • Caroline

          November 26, 2021 at 1:17 pm

          They came out great! I topped them with crumb too






          Reply
          • Pinch of Parsley

            November 27, 2021 at 12:31 pm

            I’m so glad they came out great, Caroline!! Oooh topping with a crumb is a genius idea ♥️

            Reply
    4. Jess

      October 22, 2021 at 9:13 am

      Love that these are baked! Do you think I could fry them if I ever wanted to?






      Reply
      • Pinch of Parsley

        October 22, 2021 at 9:29 am

        Hi Jess, thanks so much! The batter is a bit too wet and definitely wouldn't hold it's shape if dropped into a fryer, so I can't recommend it.

        Reply
    5. Mair

      October 22, 2021 at 9:12 am

      Made these for my family and they were obsessed. Making another batch because I only got one bite before it was snatched from my hands LOL






      Reply
      • Pinch of Parsley

        October 22, 2021 at 9:28 am

        Omg! I love it hahaha, hope you get to enjoy a full one soon.

        Reply

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