Are you looking for an amazing apple cider doughnut does baked quick and simple to make these fall time Apple cider donuts are amazing to make and so quick to have on the dinner table no time!! Servings 12 Prep Time 20 minutes Cook Time 10 minutes


350g ARTISAN BLEND or ORIGINAL BLENDCUP FOR CUP FLOUR BLENDS 3/4 cup organic cane sugar 2 tsp baking powder 2 tsp baking soda 1/4 tsp salt 2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp cloves 3/4 cups Apple Cider 3/4 cup buttermilk or dairy free milk with 1 T apple cider vinegar ( must be apple cider vinegar) 2 eggs or 100g Aqua fava. ( white bean juice ) 1/4 cup vegetable oil 1 tsp vanilla extract Cinnamon sugar topping Coconut oil based cooking spray (can sub melted oil or vegan butter and just dunk each donut) 2 tsp cinnamon 1/2 cup sugar


Preheat the oven to 425 F. Lightly grease two standard doughnut pans. In a large bowl mix the apple cider , oil, vanilla , buttermilk or homemade buttermilk, eggs or egg sub sugar mix together until mixed well. Add in the baking powder, baking soda, cinnamon, salt, nutmeg, cloves and flour. Fold everything together into the wet ingredients until well mixed, don’t over mix. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. Bake the doughnuts for 15 to 18 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 and let sit for a minute. While the donuts are cooling melt the dairy free butter substitute in the microwave on low until nice to melted and mix the sugar and cinnamon together. Once the butter is melted, dip the donut into the melted butter (or butter substitute) and coat it well. Then roll the doughnut into the sugar mixture until the doughnut is coated. Place on a rack and repeat until all of your donuts are done.