Apple Cider Donuts
These fluffy, sugar and spice coated vegan donuts are perfect for the holiday season. Baked, not fried.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Servings: 8 donuts
Author: Kathy Patalsky
donut tin
blender
large mixing bowl
beater or whisk
pastry brush
Wet Ingredients:
- 1 ½ cups apple cider
- ¼ cup walnuts
- ¼ cup vegan butter softened
- ½ cup apple chopped
- ¼ cup soy milk + 2 Tbsp
- 2 tablespoon coconut sugar or maple syrup optional
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 tso ground cinnamon
- 2 teaspoon pumpkin pie or apple pie spice
- 2 teaspoon baking powder
- 2 ¼ cups spelt flour
Topping:
- 2 tablespoon vegan butter melted
- 1 tablespoon ground cinnamon
- 4 tablespoon vegan sugar
Greasing tin: oil or vegan butter
Reducing the Apple Cider:
Donut Batter:
Add all the wet ingredients to a blender - walnuts, apple, butter, soy milk, vanilla, cider and sugar - (you are using the reduced apple cider - ½ cup). Blend from low to high until mostly smooth. You want to smooth out the walnuts and apple.
Combine the flour, baking powder, cinnamon and pie spice to a large mixing bowl. Slowly pour in the blended mixture as you either beat or whisk the batter. Whip the batter until fluffy.
Pour the donut batter into the donut rounds. Fill the donut tins just about to the top. You want a clean pour - no excess batter dripping over the edges. For perfect holes, make sure the center whole of the pan shows through.
Bake the donuts for about 12 minutes, or until fluffy and baked through. Allow the donuts to rest in the pan for a few minutes before carefully removing. Refill the pan with your excess batter and bake your remaining donuts.
Topping:
Combine the cinnamon and sugar in a small, wide bowl. Melt the butter.
Using your pastry brush, brush the top of your first donut, then dunk and swirl it in the cinnamon sugar mixture. Fully coat the tops. Coating the bottom and all sides is up to you, but will yield a sweeter flavor. Repeat with all the donuts. Serve warm!
- Feel free to double the amount of sugar and cinnamon topping if you want very buttery and double coated donuts.
- For the flour, spelt if advised because it has a nice hearty grain. You could experiment subbing with another hearty flour like oat or whole wheat - but a fine pastry flour will not be sturdy enough for this recipe.
- I used Martinelli's apple cider - but any variety can be used.
Calories: 230kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 179mg | Fiber: 5g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg