Baked Vegan Apple Cider Donuts

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!

There's truly nothing better than going apple picking at a local apple 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 in.

Just like when you eat this pumpkin coffee cake or this three bean chili, you'll get that same cozy fall feeling when you bite into these donuts.

One more thing - is it donuts or doughnuts? 🍩

Why you'll love this recipe

• These vegan donuts are baked rather than fried! They're a bit healthier while still being totally delicious.
• This recipe is naturally vegan, can be made in one bowl, and can easily be made gluten-free & oil-free with super simple swaps.
• It's the perfect fall dessert. They're light, fluffy and I mean really, is there a baked good that screams fall louder than apple cider donuts? I don't think so.
• If you don't have a donut pan, you can still make this recipe in a muffin pan! Take the batter and turn into apple cider muffins.

Equipment

You don't need anything too special - you'll likely have the majority of these in your kitchen already.

• Donut pan: this is the one thing that would make baking donuts WAY easier. If you're not interested in purchasing a donut pan, no worries - jump to the variations section for other ways to use this donut batter!
• Piping bag: not a necessity but it makes it much easier (and neater) to distribute the batter into the donut pans. You could also use a ziploc bag and cut one the corners off or just spoon the batter into the pan.
• Mixing bowl
• Whisk
• Spatula
• Kitchen scale: for the most accurate measurements of all ingredients
• Measuring cups & spoons: if you don't want to use/don't have a scale. If using measuring cups, be sure to use the spoon & level method for the flour.
• Wire cooling rack

Ingredients

• 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 regular apple juice, hard cider (alcoholic), or apple cider vinegar!!
• Flour: we're keeping it classic and using standard all-purpose flour for this recipe. Whole wheat pastry flour or 1:1 gluten-free 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 spices like cinnamon, nutmeg, ground ginger, all spice, cardamom, and a pinch of salt really give these apple cider donuts their traditional fall flavors.
• 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: for binding, moisture, and rising! I find that Bob Red Mills egg replacer powder works great for this recipe because the starches help to tenderize the dough. Flax eggs, apple sauce, mashed banana or pumpkin puree all work perfectly as well.
• Sugars: we'll be using both dark brown sugar and raw cane sugar. Feel free to use light brown sugar or coconut 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 (or lemon juice or white vinegar) with unsweetened & unflavored non-dairy milk. I personally like soy or almond milk.
• Vanilla Extract: wouldn't be a baked good without it! Use store bought or homemade vanilla extract.

Variations & Substitutions

I love these cinnamon sugar 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. I do not recommend using oat flour or almond flour, as they absorb liquid quite differently and it would not be an easy swap.
• 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.
• Turn these into vegan apple cider muffins! Divide the batter across a greased or lined muffin tin, filling each cavity ¾ full. Bake for 18-22 minutes at 350°F, or until a toothpick comes out clean.
• You can use regular non-dairy milk instead of vegan buttermilk.
• Make this recipe oil-free swapping out the vegan butter with unsweetened applesauce at 1:1 ratio. They will be slightly more dense!
• 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.
• If you don't have or can't find apple cider, you could use sparkling apple cider instead.
• If your store sells already 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, make sure all ingredients are at room temperature, otherwise the coconut oil will seize up.

Instructions

These donuts are incredibly easy to make, with the batter being made in just one bowl and do not require any resting or rising time!

Step 1: In a medium saucepan, lightly boil apple cider over medium heat.

Step 2: Check the amount of apple cider you have left after 10 minutes of simmering, then check every 5 minutes until only ½ cup remains. 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.

Step 3: In a large mixing bowl, whisk together the reduced apple cider, melted vegan butter, replacement egg, dark brown sugar, cane sugar, vegan buttermilk, and vanilla extract.

Step 4: In a separate mixing bowl, whisk together the flour, baking soda, baking powder and spices.

Step 5: Add the dry ingredients to the wet ingredients and mix until just combined, or no streaks of flour remain. The batter will be relatively thick.

Step 6: Using a piping bag, fill each of the greased donut cavities ¾ of the way full with batter. Bake for 9-11 minutes at 350F, or until a toothpick comes out clean.

Step 7: While the donuts are still hot, toss them one by one in the cinnamon sugar then place on a cooling rack.

Step 8: Allow to cool slightly before enjoying!

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 reacting with baking soda/baking powder immediately. So, if you let the batter sit, the donuts will not rise as much as they should in the oven.
• 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.
• If the cinnamon sugar isn't sticking to the donuts lightly glaze the donuts with melted vegan butter then dip them into the cinnamon sugar.
• 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.

Storage Tips

Room temperature: Store any leftover donuts in an airtight container or plastic bag at room temperature for up to 4 days.

Refrigerator: This isn't my favorite method, as it'll cause them to dry out. However, you can store baked donut in an airtight container for up to 5 days.

Freezer: These apple cider donuts are freezer-friendly! Allow the donuts to cool completely first then freeze them in an airtight container for up to 1 month. Allow to thaw at room temperature before enjoying.

FAQ

Other fall recipes you might like

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📖 Recipe

Baked Apple Cider Donuts

Lauren Casolaro

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!

5 from 6 votes

Print Recipe Pin Recipe Rate this Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 Donuts

Equipment

• Donut Pan
• Piping Bag not required

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 1 ½ cups (365 g) apple cider reduced to ½ cup (120g)
• ▢ 2 cups (240 g) 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 (30 g) vegan butter melted
• ▢ 1 flax egg 1 tablespoon (8g flaxseed meal + 3 tablespoons (45g) water)
• ▢ ½ cup (100 g) dark brown sugar
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (100 g) vegan buttermilk (½ cup (95g) unsweetened, unflavored non-dairy milk + 1 ½ teaspoons (6g) apple cider vinegar)
• ▢ 1 teaspoon pure vanilla extract

Cinnamon Sugar Coating

• ▢ ½ cup (100g) sugar
• ▢ 2 teaspoons cinnamon

Instructions

• Start by reducing your apple cider. In a medium saucepan, lightly boil apple cider over medium 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 reduced apple cider into a bowl or measuring cup and allow to cool for at least 10 minutes.
  1 ½ cups apple cider
• Preheat the oven to 350°F and grease your donut pan well. Prepare the flax egg and vegan buttermilk, let both sit for 5 minutes.
  1 flax egg, ½ cup vegan buttermilk
• In a large bowl, whisk together reduced apple cider, melted vegan butter, flax egg, dark brown sugar, granulated sugar, vegan buttermilk, and vanilla extract.
  1 ½ cups apple cider, 2 tablespoons vegan butter, 1 flax egg, ½ cup dark brown sugar, ½ cup granulated sugar, ½ cup vegan buttermilk, 1 teaspoon pure vanilla extract
• Add the flour, baking soda, baking powder, and spices to the wet ingredients and fold in the ingredients using a rubber spatula until just combined. The batter will be relatively thick.
  2 cups all-purpose flour, 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
• 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 ¾ of the way full with batter.
• Bake for 9-11 minutes, or until a toothpick comes out clean.
• While the donuts are baking, mix together the sugar and cinnamon in a medium bowl.
  ½ cup sugar, 2 teaspoons cinnamon
• 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

Store leftovers in an airtight container at room temperature for up to 4 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.

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.

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Nutrition

Serving: 1DonutCalories: 163kcalCarbohydrates: 32.9gProtein: 2.8gFat: 2gSaturated Fat: 0.3gSodium: 163mgFiber: 1gSugar: 15.1g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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