Vegan Apple Cider Doughnuts

By Kathryn & Bryan Alexandre | Tasty, Thrifty, Timely

You can bake these vegan apple cider doughnuts in just 25 minutes! They’re full of warm spices, so easy to make, and dipped in cinnamon sugar for some extra fun!

Vegan Apple Cider Doughnuts

Vegan Apple Cider Doughnuts

What you’ll need:

  • 1 ¾ cup white all-purpose flour (spooned and leveled)
  • ¼ cup cane sugar
  • ¼ cup coconut sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • Pinch of allspice
  • ½ cup apple cider *
  • ⅛ cup plant milk of choice
  • 2 tbsp applesauce
  • ½ tsp pure vanilla extract
  • ¼ cup vegan butter, melted
  • Extra cinnamon and sugar for dipping, optional

*Ingredients you need that are not part of our pantry and freezer tips.

Method:

Preheat your oven to 350ºF/180ºC and grease your doughnut tins.

 In a large bowl stir together the flour, sugars, baking powder, salt, and remaining spices.

Make a well in the dry ingredients and pour in the wet ingredients.

Gently stir until just combined, being careful to not overmix. 

Pipe or spoon the batter into the doughnut molds only filling the molds ¾ full.

Bake for 8-11 minutes until the doughnuts are puffed up and spring back to the touch (I keep mine in for 11 minutes).

Let the doughnuts sit on the tray for 5 minutes to cool slightly. Then remove the doughnuts and dip them in extra sugar & cinnamon if desired (you can start with ⅛ cup cane sugar and ¼ tsp cinnamon). If you dip them while they are still warm, the sugar and cinnamon will stick quite well but you can allow them to cool completely, brush them with melted butter, and then dip them in the sugar and cinnamon topping.

Vegan Apple Cider Doughnuts

Best consumed the first day they are made. Store at room temperature in an airtight container for 1-2 days or in the refrigerator for 3-4 days. The outside of the doughnut will get moist as it sits but they will still taste good and can be re-dipped in cinnamon and sugar to rejuvenate them.

Vegan Apple Cider Doughnuts

Notes:

  • Approximate Cost: $2.84. 
  • If you don’t have a donut tin you can make apple cider muffins. This recipe will make 10 muffins. Bake at 350ºF/180ºC for 15-18 minutes (mine took 18). Sprinkle the tops with extra cinnamon sugar before baking if desired. I think these muffins would be really nice with small bits of apple inside but I’ve yet to try that. Let me know in the comments below if you experiment!
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Vegan Apple Cider Doughnuts

Vegan Apple Cider Doughnuts


Ingredients

Scale
  • 1 ¾ cup white all-purpose flour (spooned and leveled)
  • ¼ cup cane sugar
  • ¼ cup coconut sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • Pinch of allspice
  • ½ cup apple cider
  • ⅛ cup plant milk of choice
  • 2 tbsp applesauce
  • ½ tsp pure vanilla extract
  • ¼ cup vegan butter, melted
  • Extra cinnamon and sugar for dipping, optional

Instructions

  1. Preheat your oven to 350ºF/180ºC and grease your doughnut tins. 
  2. In a large bowl stir together the flour, sugars, baking powder, salt, and remaining spices. 
  3. Make a well in the dry ingredients and pour in the wet ingredients. 
  4. Gently stir until just combined, being careful to not overmix. 
  5. Pipe or spoon the batter into the doughnut molds only filling the molds ¾ full. 
  6. Bake for 8-11 minutes until the doughnuts are puffed up and spring back to the touch (I keep mine in for 11 minutes). 
  7. Let the doughnuts sit on the tray for 5 minutes to cool slightly. Then remove the doughnuts and dip them in extra sugar & cinnamon if desired (you can start with ⅛ cup cane sugar and ¼ tsp cinnamon). If you dip them while they are still warm, the sugar and cinnamon will stick quite well but you can allow them to cool completely, brush them with melted butter, and then dip them in the sugar and cinnamon topping. 
  8. Best consumed the first day they are made. Store at room temperature in an airtight container for 1-2 days or in the refrigerator for 3-4 days. The outside of the doughnut will get moist as it sits but they will still taste good and can be re-dipped in cinnamon and sugar to rejuvenate them.

Notes

If you don’t have a donut tin you can make apple cider muffins. This recipe will make 10 muffins. Bake at 350ºF/180ºC for 15-18 minutes (mine took 18). Sprinkle the tops with extra cinnamon sugar before baking if desired. I think these muffins would be really nice with small bits of apple inside but I’ve yet to try that. Let me know in the comments below if you experiment!

Find more of Kathryn & Bryan’s recipes on their website and Instagram.

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Vegan Apple Cider Doughnuts

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