Vegan Apple Cider Doughnuts
This updated and simplified recipe adds even more fall flavor to our very popular Apple Cider Doughnut Recipe. Great to make with kids!
Apple Cider Doughnuts
Ingredients
Wet Ingredients
- 3/4 c (177ml) apple cider
- 3/4 c (150g) granulated sugar
- 1/4 c (59ml) DF milk
- 1/4 c (63g) applesauce
- 1/4 c (5ml) vegetable oil
- 2 Tbsp (30ml) apple cider vinegar
- 1 tsp (5g) vanilla extract
- 2 eggs OR 100g aquafaba drained from 1 can white beans
Dry Ingredients
- 2 1/2 c Better Batter Flour (280g Cake Flour/350g Artisan Blend/250g Original Blend)
- 2 tsp (8g) baking powder
- 2 tsp (9g) baking soda
- 1/2 tsp (3g) salt
- 3 tsp (8g) ground apple pie spice
Cinnamon Sugar Topping.
- 1/4 c (1/2 stick) melted butter OR DF margarine
- 2 tsp (5g) apple pie spice
- 3/4 c (144g) sugar
Instructions
Preheat and prepare. Preheat oven to 375 F. Lightly grease two standard doughnut pans.
Mix wet ingredients. In a large bowl mix together, apple cider, sugar, DF milk, apple sauce, oil, vinegar, and vanilla.
Mix dry ingredients. In a separate bowl, combine flour, baking powder, baking soda, salt, and apple pie spice.
Combine. Working quickly, fold the dry ingredients into the wet ingredients. Do not over-mix - there should be lumps of dry flour throughout the mix, about the size of small gravel. Dough will be thick.
Fill and Bake. Fill each doughnut pan well about 3/4 full, using a scant 1/4 cup of batter in each well. Use wet fingers to smooth the dough and ensure it is evenly spread into each well.. Transfer the pans to the preheated oven. Bake the doughnuts for 10 -12 minutes, or until a cake tester inserted into the center of one comes out clean. Remove the doughnuts from the oven, and flip them over onto a cooling rack, allowing them to cool for about 1-5 minutes.
Make Topping. While the donuts are cooling, melt the butter or margarine. In a small bowl, blend the sugar and cinnamon together.
Coat the doughnuts. Dip each doughnut into the melted butter, turning to coat it well, then roll the doughnut into the prepared cinnamon sugar mixture. Repeat with remaining doughnuts until all doughnuts are coated. Serve.
This recipe was originally tested and adapted from a recipe developed by Patrick Auger. Tested and republished by Naomi Poe in October 2021. Original photo of food by Patrick Auger.
