Description
These vegan apple cider donuts are cakey, dense, and loaded with fall flavors. Baked, not fried, and they’re ready in under an hour!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup vegan butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
Cinnamon Sugar Topping:
- 1/3 cup vegan butter, melted
- 1/2 cup sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 C). Lightly grease 2 (6-cavity) donut pans. In a medium bowl, sift in 1 ¾ cups of flour, 2 teaspoons of cinnamon, 2 teaspoons of baking powder, and a pinch of salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 2/3 cup of room temperature vegan butter, 3/4 cup of brown sugar, 1/2 cup of unsweetened apple sauce, and 1 teaspoon of vanilla extract on medium speed until light and fluffy. Scraping the bowl as necessary.
- Add the flour mixture and mix on low speed until it’s all incorporated. While the mixer is running, add the apple cider in a slow until it’s combined.
- Pour the batter into prepared donut pans with a spoon or a resealable plastic bag with a small opening cut from one corner.
- Bake for 18 to 20 minutes, until they’re evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean.
- While the donuts bake, whisk together 1/2 cup of organic granulated sugar and 1 ½ teaspoon of cinnamon together in a small bowl. In a separate small bowl, melt 1/3 cup of vegan butter in the microwave.
- Let the donuts cool for 15 minutes after baking, then unmold them from the pans. Dip one side of the donut into the melted butter bowl then immediately dip it into the cinnamon sugar bowl. Fully coating that side. Serve immediately, or let cool to room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
