Baked Apple Cider Donuts Vegan Recipes

BAKED APPLE CIDER DONUTS VEGAN

Steps:

• 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)
• 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
• Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
• 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.
• Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
• 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.

VEGAN APPLE CIDER DONUTS

Steps:

• Preheat the oven to 350 degrees F and spray a donut pan (or two if you have it) with non stick spray.
• In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
• Pour in the apple cider, soy milk, applesauce and melted vegan butter or coconut oil. Mix well with a large spoon to combine, but do not over mix.
• Spoon the batter into the donut pan, or use a piping bag with large tip to pipe it evenly into each donut cavity, filling about 3/4 of the way full.
• Bake for 8-10 minutes, until the edges are lightly golden brown and they spring back when lightly pressed.
• Cool in the pan for about 2 minutes, then invert onto a cooling rack. Continue with all of the remaining batter.
• While they are baking, make the topping: Stir together the sugar and cinnamon in a bowl, then melt the vegan butter or coconut oil in a separate bowl.
• Brush each donut with a little vegan butter or coconut oil on all sides, then dip into the sugar-cinnamon mixture to coat well. You could also just brush the top and sprinkle with cinnamon sugar instead of coating the entire donut.
• Enjoy! They are best served right away but can be kept in an airtight container for 2 days.

VEGAN GLUTEN-FREE APPLE CIDER BAKED DONUTS

Steps:

• Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.
• To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes if using electric mixer. Set aside. (If yours doesn't quite whip up into soft peaks, it's OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
• To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.
• Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).
• If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter - semi-thick and more scoopable than pourable.
• Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.
• Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.
• Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.
• Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up - the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they'll firm up!
• Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.
• Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.

BAKED APPLE CIDER DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
• Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
• Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
• Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
• Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
• Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
• If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

VEGAN BAKED APPLE CIDER DOUGHNUTS

Steps:

• To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
• Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
• About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
• When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
• To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
• Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
• Bake until the tops spring back when you poke them, 10-12 minutes.
• Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don't walk away just yet! You'll want to dip the doughnuts in the cinnamon-sugar mix while they're still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
• Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).