Vegan Baked Apple Cider Doughnuts are in the house for a short time only. If they last 24 hours I’ll be so surprised! Make them and you’ll see what I’m talking about.
As you can probably see from scrolling down the home page of our blog, apples are taking a front seat this month. We created a stunning and mouthwatering Apple Cinnamon Dessert Bruscheta and Raw Apple Cinnamon Energy Bites. Today, we’re sharing our Baked Apple Cinnamon Doughnut recipe, because life is short and sometimes you just need a little sugar.
WHAT ARE APPLE CIDER DOUGHNUTS?
For those of you who have never heard of apple cider doughnuts, they’re exactly what their name would suggest. Doughnuts made with apple cider (if you’re pregnant make sure you use pasteurized cider, just to be safe). There is also a wonderful blend of cinnamon, nutmeg, and pure vanilla extract in the batter.
The aroma that will fill your kitchen while they’re baking will make you swoon.
They also taste pretty amazing. From the first bite of cinnamon sugar and melted vegan butter, to the sweet cider and savory spices, this doughnut tells you that it’s fall and it’s apple season. They’re also really easy to make. This is a one bowl recipe, no mixer needed.
HOW TO MAKE APPLE CIDER DOUGHNUTS
STEP ONE– Preheat your oven and get a large mixing bowl. Whisk the dry ingredients together until well combined.
STEP TWO – Add the wet ingredients and stir until the batter is thick and smooth.
STEP THREE– Lightly grease your doughnut pan (you can use a muffin tin if you don’t have a doughnut pan) and fill each doughnut section 3/4 of the way full.
STEP FOUR – Bake for 18 to 20 minutes, or until a wooden toothpick comes out clean when inserted in the center. Let cool slightly.
STEP FIVE– Melt some vegan butter and brush the entire doughnut, then roll or sprinkle with the cinnamon sugar. Repeat with remaining doughnuts.
There are only five simple steps that you’ll need to do before you have your own batch of homemade apple cider doughnuts. Awesome, right?
WHY BAKED DOUGHNUTS ARE HEALTHIER THAN FRIED
Okay, it’s fairly obvious, but I thought I’d address the elephant in the room. These doughnuts are not what I would consider to be health food. They’re made with refined sugar, it’s vegan, but refined nonetheless. There is nothing healthy about that, however, they are baked instead of deep fried. That will save you a lot of calories from oil.
Let’s be real. If you’re going to eat a doughnut, shouldn’t it be worth every single calorie? I tried making these with unrefined coconut sugar, but they turned out heavy and dense. Not at all like doughnuts should be. Then I tried them with white vegan sugar, and they were awesome.
Eating doughnuts or ice cream, whether they’re vegan or not, is a treat, so my motto is, do it right or don’t do it at all. And, if you’re going to do it, do it in moderation.
HOW TO STORE APPLE CIDER DOUGHNUTS
This recipe makes approximately one dozen delicious vegan apple cider doughnuts. To keep them fresh you should store them in an air tight container. You can refrigerate them and then warm them up in the microwave for 30 seconds or a 300°F (149°C) oven for five minutes. You can also freeze them for up to three months.
HOW TO SERVE BAKED APPLE CIDER DOUGHNUTS
These would be a fabulous dessert for a fall themed party; Oktoberfest, Halloween, or just a simple backyard bonfire with the neighbors. Of course, they would also be great for breakfast with a cup of coffee or tea.
Make these baked doughnuts with apple cider and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 2 cups all-purpose flour
- ¾ cup granulated sugar vegan sugar (click underlined link for a list of sugar options)
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp finely ground sea salt
- 2 tbsp melted coconut oil
- ½ cup apple cider (pasteurized if you’re pregnant or have any health issues)
- ¼ cup almond milk + 1 tbsp (15 ml) lemon juice, whisked until combined
- 2 tbsp chickpea juice (aquafaba)
- 1 tsp pure vanilla extract
- 6 tbsp vegan butter, melted
- 1 cup sugar
- 2 tbsp ground cinnamon
Preheat oven to 350°F (177°C) and lightly grease a doughnut pan or muffin tin (see note).
In a large mixing bowl, whisk the dry ingredients until fully combined. Add the wet ingredients and stir until the batter is thick and smooth.
Carefully spoon, or use a pastry bag, the filling into the individual doughnut molds, ¾ of the way full. If you don’t have a doughnut pan you can use a muffin tin. Baking time may change by a few minutes so check them at 15 minutes and as needed.
Bake for 18 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool slightly.
In a small bowl, whisk the sugar and cinnamon together and spread half of it on a plate.
Brush a layer of melted butter on the entire doughnut and roll in the cinnamon sugar until coated. Repeat with the remaining doughnuts.
Store in an airtight container for up to 4 days. You can also freeze them for up to 3 months. Reheat in a microwave for 30 seconds or a 300°F (149°C) oven for five minutes.
The Nutrition Facts are an Estimate ONLY.
Here’s another yummy fall doughnut recipe for you. Baked Vegan Pumpkin Spice Doughnuts with Chocolate Cinnamon Icing.