Description
These Vegan Apple Cider Donuts are a delightful, spiced treat perfect for autumn or any time you crave a sweet, wholesome snack. Made with whole wheat pastry flour, apple cider, and a cinnamon sugar coating, they offer a moist texture and a rich flavor without any animal products.
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 the oven: Preheat your oven to 350 degrees Fahrenheit and generously spray a donut pan with non-stick spray to prevent sticking during baking.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat pastry flour, granulated sugar, baking powder, salt, and ground cinnamon until fully combined and uniform in color.
- Combine wet ingredients: Pour the apple cider, soy milk, unsweetened applesauce, and melted vegan butter or coconut oil into the dry ingredients. Mix well with a large spoon, stirring just until combined without overmixing to avoid dense donuts.
- Fill the donut pan: Spoon the batter evenly into the donut pan cavities, filling each about three-quarters full. For precision, you can use a piping bag with a large tip to pipe the batter smoothly.
- Bake the donuts: Place the pan in the oven and bake for 10 minutes, until the edges are lightly golden brown and the donuts spring back when lightly pressed, indicating they are cooked through.
- Cool the donuts: Allow the donuts to cool in the pan for 2 minutes, then carefully invert them onto a cooling rack to cool completely. Repeat this process with all remaining batter.
- Prepare the topping: While the donuts bake, combine the granulated sugar and ground cinnamon in a bowl. In a separate bowl, melt the vegan butter or coconut oil for coating.
- Coat the donuts: Brush each cooled donut with melted vegan butter or coconut oil on all sides, then dip them into the cinnamon sugar mixture to coat evenly. Alternatively, you may brush only the tops and sprinkle cinnamon sugar for a lighter coating.
- Serve and store: Enjoy the donuts immediately for the best texture and flavor. Store any leftovers in an airtight container for up to 2 days.
Notes
- For a gluten-free version, substitute with a gluten-free flour blend such as oat flour or spelt flour, though texture may vary.
- To make the recipe oil-free, replace the melted vegan butter or coconut oil in the batter with additional applesauce and skip the coating butter/oil step, simply coat with cinnamon sugar.
- Coconut sugar can be used as a natural alternative to granulated sugar if preferred.
- If you don’t have applesauce, you can substitute with apple butter, non-dairy yogurt, or an extra portion of melted vegan butter or coconut oil.
Nutrition
- Serving Size: 1 donut
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
