Baked Apple Cider Donuts. These Cider donuts have amazing spiced flavor with concentrated cider. Perfect for fall. Vegan Soyfree Recipe. Nutfree Refined Sugar-free Glutenfree Oilfree option. Makes 5-6 donuts

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 11 minutes
  • Total time: 21 minutes
  • Yield: 6 donuts
  • Category: Dessert
  • Cuisine: American, 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

Method

  1. 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)
  2. 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
  3. Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
  4. 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.
  5. Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.