Baked Apple Cider Donuts
User Reviews
4.3
Baked Apple Cider Donuts
Description
Baked Apple Cider Donuts rely on apple cider and applesauce to bring a subtle fruit sweetness that pairs with the warm cinnamon and coconut sugar topping. Whole-wheat pastry flour gives a slightly nutty background while maintaining a tender crumb, supported by leavening agents for lightness. The batter is mixed just until combined to avoid toughness and is baked in donut pans, producing a soft yet structured donut shape. Once cooled slightly, they are brushed with coconut oil and rolled in cinnamon sugar, resulting in a gently crisp exterior. The flavor balance is mildly sweet with apple notes and warm spice without overwhelming richness.
The donuts are best served fresh and slightly warm but can be stored for a few days in an airtight container and reheated gently. They make a pleasant option for breakfast or afternoon treats where a baked, not fried, style is preferred. The cinnamon sugar topping adds a satisfying texture contrast and cozy spice.
Substitutions noted in the recipe allow using non-dairy yogurt to accommodate vegan or dairy-free needs, and the sugar types can be adjusted for preference. If a donut pan is unavailable, muffin pans can be used as a stand-in with adjusted baking times. The careful balance of ingredients creates an approachable baked donut with apple and cinnamon flavor components.
Ingredients
- ½ cup apple cider not vinegar
- ⅓ cup applesauce unsweetened
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- ½ cup coconut sugar
- ¼ cup yogurt plain, Greek
- 3 Tablespoons coconut oil melted
- 1 egg
Cinnamon Sugar Topping
- 1 Tablespoon coconut oil melted
- ½ cup organic cane sugar
- ½ Tablespoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined.
- In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined.
- Add wet mixture to flour mixture, and stir until just combined.
- Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
- Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated.
- Best enjoyed immediately but can be stored in an air-tight container for 2-3 days and reheated in the microwave or toaster oven.
Notes
- Non-dairy yogurt can substitute Greek yogurt to make these donuts dairy-free or vegan-friendly.
- Flaxseed egg may work as an egg replacement for a vegan version, although untested in this recipe.
- Coconut sugar is used in the batter; the cinnamon sugar coating may also use coconut sugar instead of cane sugar if preferred.
- If you do not have donut pans, muffin pans can be an alternative with longer baking times.
- You can substitute whole-wheat pastry flour with all-purpose flour or gluten-free 1:1 flour as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 186kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 177mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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