Description
These baked vegan apple cider donuts are a delightful treat featuring the warm flavors of apple cider and autumn spices. Moist and fluffy, they’re coated in a cinnamon-sugar mixture for a perfect balance of sweet and spice, ideal for a cozy fall snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup apple cider, reduced to ½ cup
- ½ cup (100g) granulated sugar
- ½ cup (105g) brown sugar
- ¼ cup non-dairy milk
- ¼ cup melted vegan butter (plus additional ¼ cup melted vegan butter for topping)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Topping
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Reduce the Apple Cider: Pour the apple cider into a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat to a simmer. Stir occasionally and simmer until the cider has reduced by half, about 10-15 minutes. If you have less than ½ cup after reducing, add fresh cider to reach the required amount. Set aside to cool.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or vegetable oil to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the reduced apple cider, granulated sugar, brown sugar, non-dairy milk, melted vegan butter, applesauce, and vanilla extract until fully combined.
- Combine Dry Ingredients: In another large bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt until evenly mixed.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently whisk until just combined, being careful not to overmix to keep the donuts light and fluffy.
- Fill Donut Pan: Transfer the batter into a piping bag and pipe it into the prepared donut molds, filling each about ¾ full. Tap the donut pan several times on the counter to remove air bubbles and even out the batter.
- Bake the Donuts: Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted in a donut comes out mostly clean with a few crumbs. Let the donuts cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely for another 10 minutes.
- Prepare the Topping: While the donuts cool, melt the remaining vegan butter. In a shallow bowl, combine the granulated sugar and cinnamon for the coating.
- Coat the Donuts: Brush each cooled donut with melted vegan butter on both sides, then dip or coat in the cinnamon-sugar mixture. Repeat this process for all the donuts.
- Set the Coating: Allow the coated donuts to rest for at least 10 minutes to let the cinnamon sugar stick well before serving and enjoying.
Notes
- Tap the donut pan on the counter after filling to eliminate air bubbles and ensure even shaping.
- Use weight measurements for sugars and flour for best consistency and results.
- If you don’t have a kitchen scale, measure the flour by spooning it into the cup and leveling off.
- Darker-colored donut pans will bake donuts faster—monitor baking time accordingly.
- Check donuts for doneness with a toothpick; it should come out mostly clean with no wet batter.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
