Vegan Apple Cider Donuts Recipes

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.

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.