Vegan Apple Cider Doughnuts That Are Too Good to Be True
- Editors of FitBump
- Nov 03 2015
- 0 comments
There are few things more delicious on a chilly fall day than an apple cider doughnut. This recipe makes six amazingly delicious vegan doughnuts (baked, not fried), but let’s be honest: you will probably need to double—or triple—the recipe to keep up with the demand. (Yes, they are that good.)
Apple Cider Doughnuts
Makes 6 doughnuts
For the Doughnuts
- 1 cup all purpose flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- ⅛ tsp. allspice
- ½ tsp. salt
- ½ tbsp. ground flax seed
- ⅓ cup maple syrup
- ¼ cup apple cider
- ¼ cup apple sauce
- 1 tbsp. canola oil
- 1 tsp. vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tbsp. apple cider
For the Topping
- ½ cup granulated sugar
- 1 tbsp. cinnamon
Directions
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a doughnut pan and set aside.
- In a small bowl combine dry ingredients: flour, baking powder, baking soda, spices and salt.
- In a large bowl, whisk together wet ingredients: maple syrup, apple cider, apple sauce, canola oil and vanilla extract.
- Add wet ingredients to dry and mix until just combined.
- Spoon or pipe batter into the prepared doughnut pan, filling each mold about ¾ full.
- Bake for 8 to 10 minutes, until doughnuts spring back when gently pressed. Remove from oven and let the doughnuts cool in pan for a few minutes before transferring them onto a cooling rack to cool completely.
- To make the glaze, whisk together powdered sugar and apple cider in a small shallow bowl. In a separate bowl, combine ingredients for cinnamon sugar topping.
- Once doughnuts have cooled, dip the tops of each into the glaze. Sprinkle immediately with cinnamon sugar. Let them sit for a few minutes to let the glaze harden. The wait will be tough, but worth it!
