Baked Apple Cider Donuts Vegan
User Reviews
5
Baked Apple Cider Donuts Vegan
Description
Baked Apple Cider Donuts Vegan start with simmering apple cider and sugar until reduced, concentrating the apple flavor. The reduced cider is cooled and combined with flour blends, spices including cinnamon and cardamom, baking powder, soda, salt, and a fat source like vegetable oil or applesauce to form the batter. Adjusting the batter consistency with non-dairy milk ensures proper flow for spooning into the pan.
Donuts bake in a preheated oven using a donut or muffin pan until lightly firm, then cool before being brushed with non-dairy milk, cider, or vegan butter. A cinnamon sugar topping is then applied for a sweet, lightly crunchy finish. The combination of spices and the apple cider reduction infuses the donuts with warm fall flavors without excess sweetness.
These donuts work well as a vegan-friendly treat, suitable for serving at breakfast or alongside coffee. The texture is light and moist, and the baking method yields a gently crisp surface under the sugary coating. Each batch makes approximately six donuts.
For gluten-free adaptations, almond and oat flour with starch can be used, adding an icing to maintain moisture. Adjust baking time slightly if needed. The recipe scales easily, and adjustments in batter thickness help control final texture and quantity.
Ingredients
- 1.5 cups apple cider 2 tbsp, not vinegar but fermented apple drink
- 1/4 cup sugar (coconut sugar, date sugar, regular or use maple syrup), 1/3 cup for sweeter
- 1 cup flour (I use a mix of 1/4 cup whole wheat and 3/4 cup all purpose), see note for gluten-free
- 1 tbsp almond flour , or use more flour
- 3/4 tsp cinnamon
- 1/8 tsp cardamom or nutmeg
- black pepper dash
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp vegetable oil or both for extra moisture when using whole grain flours, or applesauce
Cinnamon sugar topping:
- 1 tbsp cane sugar
- 1 tbsp coconut sugar or brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 deg F(180 C). Grease a donut pan or line muffin pan. Cook 1.5 cups cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to a scant 1 cup. Cool the cider to room temp. (cooling will reduce the cider further to about 3/4 cup + 2 tbsp)
- In a bowl, mix the rest the dry ingredients. Add the concentrated cider and oil/applesauce. Mix well to combine. If the batter is too thick, mix in non dairy milk 1 tbsp at a time until it is just a bit flowy to be able to spoon it in. If the batter is too thin, add in 1-2 tbsp flour
- Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
- Bake for 11-12 mins for donuts or mini muffins, 20-22 mins for regular muffins. Cool for 5 mins, then release from the pan.
- Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
- Cool the donuts for another 5 mins. Brush donuts with the non dairy milk or cider, or use oil/melted vegan butter. Add to the ziplock and shake, or dip in the sugar mixture.
Notes
- To make gluten-free donuts, substitute with almond flour, oat flour, and potato starch; consider adding icing to improve moisture retention.
- If cider reduces too much and batter becomes too thick, thin it with non-dairy milk to achieve a spoonable consistency.
- This recipe yields 5-6 donuts; doubling the ingredients is straightforward, but watch flour amounts if doubling batter.
- Using apple juice instead of cider requires doubling spices to maintain balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 157mg | 7% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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