Baked Apple Cider Donuts
Baked Apple Cider Donuts combine whole-wheat pastry flour with apple cider and unsweetened applesauce to create a moist, tender cake donut. The cinnamon sugar coating brushed on with coconut oil adds a balanced sugary crunch and warm spice after baking. These donuts offer a lighter alternative to traditional fried donuts, holding a gentle apple flavor and soft crumb. The method uses baking powder and baking soda for rise, and the batter is baked in donut pans for defined shapes. They’re enjoyable fresh or warmed later, fitting for breakfast or snack time.
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
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 186
% 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.