Simple, practical, and full of everyday flavour, Baked Apple Cider Donuts Vegan is a vegan, vegetarian American, Vegan dessert made with + 2 tbsp apple cider (not vinegar, but the fermented apple drink), sugar, and flour in about 21 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.