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–+ servings

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
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Donuts
Calories 163 kcal

Equipment

Ingredients
 

  • 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.

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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