Vegan Gluten-Free Apple Cider Baked Donuts
User Reviews
4.8
Vegan Gluten-Free Apple Cider Baked Donuts
Description
The Vegan Gluten-Free Apple Cider Baked Donuts start by whipping aquafaba into soft peaks to simulate egg whites, which adds volume and lightness. The donut batter blends oils, coconut sugar, maple syrup, applesauce, and apple cider for moisture and sweetness balanced by warm spices like cinnamon, ginger, and nutmeg. Almond flour with a gluten-free flour blend supplies the dough's body alongside baking powder and soda for leavening.
Baked at 375°F in donut pans, these pastries have a tender yet firm crumb. Their flavor profile includes the brightness and subtle tartness of apple cider paired with familiar fall spices. The optional cinnamon sugar coating adds a sweet and spiced crust enhanced by vegan butter or coconut oil.
This recipe suits those avoiding eggs, gluten, and dairy without sacrificing donut texture. Adjustments in flours and sweeteners are possible, with almond flour recommended for best results. The batter thickness can be fine-tuned by adding more flour for a better shape.
Notes mention alternatives to aquafaba and suitable flour substitutions, cautioning against oat flour due to gumminess. Nutrition information varies depending on ingredient choices.
Ingredients
DONUTS
- 1/4 cup aquafaba the liquid in a can of chickpeas
- 1/4 cup avocado oil or olive oil or melted coconut oil
- 1/3 cup coconut sugar or organic cane sugar
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract pure
- 1/4 tsp salt sea salt
- 1 tsp ground cinnamon
- Pinch ground ginger
- Pinch ground nutmeg
- 1/3 cup applesauce or apple butter for more intense flavor, unsweetened
- 1/2 cup apple cider (NOT vinegar)
- 1 1/2 cups almond flour if nut-free see notes
- 1 heaping cup gluten-free flour blend 1 heaping cup = 1 cup + 2 Tbsp // if not gluten-free use spelt or unbleached all purpose
- 2 tsp baking powder
- 1/2 tsp baking soda
CINNAMON SUGAR COATING - (optional)
- 3 Tbsp vegan butter or coconut oil, melted
- 3 Tbsp coconut sugar or organic cane sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.
- To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes if using electric mixer. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
- To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.
- Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).
- If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter - semi-thick and more scoopable than pourable.
- Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.
- Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.
- Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.
- Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up - the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they'll firm up!
- Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.
- Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.
Notes
- Aquafaba is critical for fluffiness; flaxseed substitutes result in denser donuts.
- Wellbee's almond flour is recommended for the best texture; if nut-free, substitute with seed meals like flax, sesame, and sunflower.
- Coconut flour can be used but reduce the quantity by half due to its absorbency.
- Gluten-free flour blends can be interchanged with equal amounts; oat flour is not recommended.
- If not vegan, egg whites can replace aquafaba for similar results.
- Nutrition estimates depend on the oils and sweeteners used and do not account for optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11(Donuts)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1(Donut) | |
| Calories | 231 | 12% |
| Carbohydrates | 27.1g | 9% |
| Protein | 4g | 8% |
| Fat | 12.8g | 20% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 206mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 2.4g | 10% |
| Sugar | 12.7g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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