Description
These Vegan Apple Cider Donuts are a delicious and healthier treat made with whole wheat pastry flour and spiced with cinnamon. Moist and flavorful, baked to perfection, and coated with a cinnamon sugar topping, they offer a perfect vegan twist on a classic fall favorite.
Ingredients
Scale
Donuts
- 1 1/2 cups whole wheat pastry flour (or white flour)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup apple cider
- 1/4 cup soy milk (or other non-dairy milk)
- 3 tablespoons unsweetened applesauce
- 2 tablespoons melted vegan butter or coconut oil
Topping
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons melted vegan butter or coconut oil
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F and spray a donut pan (or two if available) with non-stick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Add wet ingredients: Pour in the apple cider, soy milk, unsweetened applesauce, and melted vegan butter or coconut oil. Mix gently with a large spoon until the batter is combined, being careful not to overmix to keep the donuts tender.
- Fill donut pan: Spoon the batter into the prepared donut pan cavities, filling each about 3/4 full. Alternatively, use a piping bag with a large tip to pipe the batter evenly into each cavity.
- Bake the donuts: Bake in the preheated oven for 10 minutes or until the edges are lightly golden and the donuts spring back when pressed gently.
- Cool the donuts: Let the donuts cool in the pan for 2 minutes, then carefully invert them onto a cooling rack. Repeat with the remaining batter.
- Prepare the topping: While the donuts bake, stir together the sugar and ground cinnamon in a bowl. In a separate bowl, melt the vegan butter or coconut oil.
- Coat the donuts: Brush each donut with melted vegan butter or coconut oil on all sides, then dip them into the cinnamon sugar mixture to coat thoroughly. Optionally, brush tops only and sprinkle cinnamon sugar instead of full coating.
- Serve and store: Enjoy the donuts right away for best flavor and texture. Store any leftovers in an airtight container for up to 2 days.
Notes
- For gluten free option, use a gluten free flour blend; oat or spelt flour may also work well.
- To make oil free, substitute more applesauce for the oil in the batter and skip the butter/oil coating; just coat in cinnamon sugar.
- Feel free to substitute coconut sugar for granulated sugar if preferred.
- If applesauce is not available, use apple butter, non-dairy yogurt, or additional vegan butter/coconut oil as substitute.
Nutrition
- Serving Size: 1 donut
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
