Baked Vegan Apple Cider Donuts

These fragile doughnuts, which are warm, soft, and covered in a buttery apple -spiced sugar, exemplify autumn and beg to be drowned in a cup of coffee.

Serves: 6


For the doughnuts:

½ cup almond

1 teaspoon apple cider vinegar

1½ cups flour

2 tablespoons baking powder

¼ teaspoon baking soda

½ cup

1 teaspoon cinnamon powder

1/2 teaspoon ground cinnamon

⅛ teaspoon salt

¾ cup apple cider

1 teaspoon vanilla extract

3 tablespoons canola oil

For the finishing touch:

1 cup

1/2 teaspoon cinnamon powder

1 tablespoon apple spice

4 tablespoons vegan butter, melted

How to prepare:

For the doughnuts, combine and apple cider vinegar in a measuring cup and mix. Wait 5 minutes until the milk thickens.

Warm the oven to 375 degrees and grease doughnut baking pans lightly. Add flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt to a separate bowl. Mix until smooth the mixture, apple cider, vanilla, and oil.

Spoon batter into a piping bag and pipe batter into the prepared pan wells, filling them approximately three-quarters of the way.

Bake for 10 minutes, or until a knife comes out clean when inserted. Remove from oven and allow to cool for 5 minutes before taking from the pan and placing on a cooling rack for complete cooling.

For the coating, combine sugar, cinnamon, and apple spice in a bowl. In a separate bowl, add butter that has been melted.

Dip (or lightly brush) each side of the doughnut in melted butter, and then dip each side into the mixture, coating each side thoroughly. Place doughnuts on a rack for cooling. Continue until all doughnuts have been covered.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Tempeh with miso-mayonnaise and roasted baby bok choy
Plant-Based Chewing Gum Aims To Prevent COVID-19 Transmission
Vegan response to Covid-19 vaccine
Grilled Asparagus with Vegan Miso Lime Mayonnaise
Teriyaki Tofu & Broccoli
Sweet Potato Thai Noodles
This midweek sweet potato noodle recipe is as simple as it gets for plant-forward eating. Thai...
Potatoes Hasselback with Vegan Cheese Sauce
The beauty of hasselback potatoes is that the flavor permeates each mouthful, and each piece...
Corned Jackfruit Reubens with Swiss Cheese
Ingredients:  For the pickling spice mix: 2 Crushed Dried Bay Leaves 2 tablespoons Whole Mustard...
Vegan Jamaican Curry
This gentle and creamy yellow curry from a popular New York diner is completely vegan and incredibly...
Can We Expect Vegan Steak to Accurately Replicate Beef? This New Business Project Wagers You Won't Notice the Difference
The Berlin-based business Project Eaden has recently secured roughly $11 million to begin producing...
Beefy Vegan Beet Burger
The more beefy the vegan burger, the better, and this plant-based dish is among the best. 8...