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Vegan Apple Cider Doughnuts That Are Too Good to Be True

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
  1. Preheat the oven to 350 degrees Fahrenheit. Generously grease a doughnut pan and set aside.
  2. In a small bowl combine dry ingredients: flour, baking powder, baking soda, spices and salt.
  3. In a large bowl, whisk together wet ingredients: maple syrup, apple cider, apple sauce, canola oil and vanilla extract.
  4. Add wet ingredients to dry and mix until just combined.
  5. Spoon or pipe batter into the prepared doughnut pan, filling each mold about ¾ full.
  6. 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.
  7. 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.
  8. 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!
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