Baked Vegan Apple Cider Donuts
Servings: 6 donuts
Calories: 223.2kcal
Ingredients
For the Vegan Apple Cider Donuts
- 1 cup apple cider reduce to ½ cup, divided
- 1 tablespoon flaxseed meal
- ⅓ cup organic soy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon vegan butter
- 1 teaspoon vanilla extract
- 1 ¼ cup spelt flour, 169 g or whole wheat pastry flour, white whole wheat, or all-purpose flour
- ⅓ cup light brown sugar, packed, 39 g or dark brown sugar, coconut sugar or organic cane sugar
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pink salt
- ¼ teaspoon ground nutmeg or fresh nutmeg, ground
- ⅛ teaspoon ground cardamom optional
- ⅛ teaspoon ground ginger optional
- 1/16 teaspoon ground clove or allspice, optional
For the Cinnamon Sugar
- ½ cup organic cane sugar
- 1 teaspoon ground cinnamon add more cinnamon to taste
- 1 tablespoon vegan butter, melted optional
Instructions
For the Vegan Apple Cider Donuts
- Preheat oven to 350°F and prepare a middle rack in the oven. Grease a 6-well donut pan with cooking spray.
- Bring the apple cider to a boil in a small saucepan. Lower the heat to a rapid simmer for 15-20 minutes until you have ½ cup reduced apple cider remaining in the saucepan. Let cool for 10 minutes.
- Combine 3 tablespoons of the reduced apple cider in a small bowl with the flaxseed meal and let sit for 10 minutes.
- Combine the soy milk with the apple cider vinegar and let sit for 5 minutes. Melt the vegan butter and let cool for 5 minutes.
- Sift the spelt flour,light brown sugar, baking soda, cinnamon, pink salt, nutmeg, and ginger, cardamom, and ground cloves, if using, in a medium bowl. Whisk to combine.
- Whisk the remaining reduced apple cider with melted vegan butter, soy milk mixture, and vanilla extract in a small bowl. Stir in the flaxseed mixture and whisk to combine. Add wet ingredients to the dry ingredients and whisk until smooth. Do not overmix.
- Spoon the batter evenly into the donut pan, or transfer the donut batter to a pastry bag and pipe evenly into each of the donut pan wells.
- Bake for 10 minutes until the edges are golden brown, and the top of a donut springs back when gently pressed. Make the cinnamon sugar while the donuts bake. Cool the donuts for 2 minutes on a cooling rack, then transfer the donuts onto the cooling rack and top with cinnamon sugar below while the donuts are still warm.
Make the Cinnamon Sugar
- In a small bowl or plate, combine the organic cane sugar and cinnamon. Melt the vegan butter in a small saucepan, if using.
- If using butter, brush the melted vegan butter onto the top of each donut, and dip each donut into the cinnamon sugar mixture. After 5 - 10 minutes, dip each donut into the cinnamon sugar mixture again. Best enjoyed immediately.
Notes
- Adapted from Gretchen's Vegan Bakery.
- Store at room temperature for two to three days in an airtight container in a single layer or parchment paper between the layers.
- To freeze, wrap each donut in plastic wrap, place it inside a freezer ziplock bag or container, and freeze for up to two months. Defrost the donuts on the counter for an hour or two.
- These donuts are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days in a single layer or parchment paper between the layers. Avoid stacking them or they will stick together.
