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!
- 1 1/2 cups (365g) apple cider, reduced to 1/2 cup (120g)!
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 2 tablespoons (30g) vegan butter, melted
- 1 flax egg (1 tablespoon (8g) flaxseed meal + 3 tablespoons (45g) water)
- 1/2 cup (100g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (101g) vegan buttermilk (1/2 cup (95g) unsweetened, unflavored non-dairy milk + 1 1/2 teaspoons (6g) apple cider vinegar)
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- 1/2 cup (100g) sugar
- 2 teaspoons cinnamon
- Start by reducing your apple cider. In a medium sauce pan, lightly boil apple cider over medium heat until there's 1/2 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 1/2 cup remaining. Pour reduced apple cider into a bowl or measuring cup and allow to cool for at least 10 minutes.
- 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.
- In a large bowl, whisk together reduced apple cider, melted vegan butter, flax egg, dark brown sugar, granulated sugar, vegan buttermilk, and vanilla extract.
- Add the flour, baking soda, baking powder, and spices to the wet ingredients and mix until just combined. The batter will be relatively thick.
- Using a piping bag, a ziploc bag with one of the corners cut off by 1/2 inch, or just using a spoon, fill each of the donut cavities 3/4 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.
- 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!
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.
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- 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, baked vegan apple cider donuts