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Baked Apple Cider Donuts. These Cider donuts have amazing spiced flavor with concentrated cider. Perfect for fall. Vegan Soyfree Recipe. Nutfree Refined Sugar-Free Oilfree Glutenfree option Jump to Recipe
These Apple Cider Donuts are perfect for fall or any time of the year for that matter. The key to all the fall flavor is reducing the cider! Apple Cider gets cooked for a bit to concentrate all that amazing flavor of apples and spices. Concentrated cider, flour, more spices all baked into a flavorful spiced donut! Toss in cinnamon sugar or drizzle icing of choice. These will be a hit with everyone. 15 mins of Active time, no refined sugar!
The donut batter does not use yeast, so it can also be baked into regular size muffins or mini muffins as well. Add some finely chopped apples to the batter, top with a streusel and they are ready for to go breakfast. Lets make these!
More Donuts and Muffins
- Pumpkin Donuts – yeasted
- Spiced Sweet Potato Doughnuts with Cinnamon sugar SF
- Gluten-free Lemon Donuts
- Pumpkin Cream Cheese Muffins
- Classic Donuts.
- Banana Bread Donuts
The batter also makes fantastic muffins. The concentrated cider adds a ton more flavor than regular cider. It also makes the donuts slightly dense, which means even more packed flavor!
Baked Apple Cider Donuts Vegan
Ingredients
- 1.5 cups + 2 tbsp apple cider (not vinegar, but the fermented apple drink)
- 1/4 cup sugar, (coconut sugar, date sugar, regular or use maple syrup), 1/3 cup for sweeter
- 1 cup flour, (I use a mix of 1/4 cup whole wheat and 3/4 cup all purpose), see note for gluten-free
- 1 tbsp almond flour, , or use more flour
- 3/4 tsp cinnamon
- 1/8 tsp cardamom or nutmeg
- dash of black pepper
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp oil or applesauce, (or both for extra moisture when using whole grain flours)
Cinnamon sugar topping:
- 1 tbsp cane sugar
- 1 tbsp coconut sugar or brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 deg F(180 C). Grease a donut pan or line muffin pan. Cook 1.5 cups cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to a scant 1 cup. Cool the cider to room temp. (cooling will reduce the cider further to about 3/4 cup + 2 tbsp)
- In a bowl, mix the rest the dry ingredients. Add the concentrated cider and oil/applesauce. Mix well to combine. If the batter is too thick, mix in non dairy milk 1 tbsp at a time until it is just a bit flowy to be able to spoon it in. If the batter is too thin, add in 1-2 tbsp flour
- Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
- Bake for 11-12 mins for donuts or mini muffins, 20-22 mins for regular muffins. Cool for 5 mins, then release from the pan.
- Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
- Cool the donuts for another 5 mins. Brush donuts with the non dairy milk or cider, or use oil/melted vegan butter. Add to the ziplock and shake, or dip in the sugar mixture.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A little time consuming because I had to reduce the apple cider, but boy, was it worth it! Love these donuts! I’m about to bake another 12! I used half spelt flour and half AP flour. I added cashew butter instead of oil and also used the applesauce. I’m going to add little bits of apple in this next batch! Yum!
awesome!! I’m glad that worked out so well
Hi! Would arrowroot powder work for the starch part?
Yes
Apple cider is obtained by the fermentation of apple cider or apple must which is made from crushed organic apples. Just for your information, fermentation means an act of conversion. Organic apples have some kind of bacteria and yeast on their skins. So when they are crushed, you get pure apple juice with a mixture of bacteria and yeast.
These are so good and it’s easy to make. Had to make a new batch the following day…
yay!
Really good!
Do you store these in the fridge or on the counter?
on the counter for the day, refrigerate for longer
Excellent! Yum!!!
Thanks!
Hi! I want to make these gluten free but I I can’t find rice flour, what brand and which one would you recommend or could I just omit and use all almond flour? I also found a flour with white and brown rice and the potato starch in it would that work too? Also I have a mini donut try how long would you think is a good time for that tray?
Yes use all almond flour or use the blend to sub the rice flour. For mini donuts, check at 7-8 mins
Do you think using 1:1 Gluten free flour will work okay?
it usually doesnt work for me.
Thank you so much! I made these as the recipe suggested and they were a hit! Thank you for your amazing recipes.
yay!
Are these supposed to be very dense and almost gummy inside or did I mess up? They’re a very different texture than most dairy/egg free baked goods.
no they should be cakey like donuts. What flour did you use?
Mine came out gummy too. I don’t know what it could have been. I even tried putting them back in but nothing changed. 😩
Putting them in again won’t change anything if they didn’t rise in the first baking. There are 2 reasons they could be gummy. 1. The Apple cider did not agree to use enough. So that was more liquid to flour in the batter. How was the consistency? It should be a thick batter. 2. The baking powder was old so the donuts didn’t rise enough.
The texture before it went in looked exactly the same as yours. Could it have been because I didn’t cool the cider reduction first?
Yes that would kill the baking powder and that means nothing left to help raise the donuts while baking