Baked Vegan Apple Cider Donuts

Baked Vegan Apple Cider Donuts

This past weekend, my girlfriends and I went apple picking! This is such a fun autumn outing - especially if you live in a place where the winters are brutal. Here in Los Angeles, it’s fun to head out of the city, into nature, and enjoy the outdoors. It was a blast and between the six of us, we walked away with 40lbs of apples, several glasses of cider, and one too many fried Apple Cider Donuts. They were so delicious, but terrible for you, so I set out to perfect my Baked Vegan Apple Cider Donut recipe.


Dry Ingredients:

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp sea salt (regular salt would probably work just as well)
  • 2 tsp ground cinnamon
  • 1/2 tsp egg replacer (I use enerG)

Wet Ingredients:

  • 1/3 cup plain coconut yogurt
  • 2/3 cup packed brown sugar
  • 3 tbsp canola oil
  • 1 applesauce cup (4oz, if you like to measure)
  • 2/3 cup fresh apple cider

Pre-heat oven to 350ºf and grease your donut pan with a little canola oil.

Mix dry ingredients in one bowl - wet ingredients in another. I do realize that I put the brown sugar into the wet ingredients list, but it is essential that you do not mix it with the flour. If you have used brown sugar before, you know that it is a bit sticky and you don’t want your flour to clump! Once you’ve mixed the ingredients in each bowl, slowly pour the liquid contents into the dry mix bowl. Mix very well, as I found I had flour sticking to the bottom of my bowl.

Fill each donut pocket about half way - if you fill them to the brim, your donuts will grow over the edge and become a bit misshapen.

Bake for 15 minutes and no longer! You should find your donuts looking gorgeous and ready to scoop out immediately. Use a butter knife to make sure they are not stuck to the edges and then lift them out, gently. Because they are not fried, they have a much larger opportunity to fall apart.

Now the garnishing is up to your own personal taste. I didn’t want all of the cinnamon and sugar coating, so I made two batches. I coated one with a light brushing of canola oil and dipped them in the cinnamon and sugar mix. (So you don’t waste ingredients, just apply the glittering technique of starting with what you need, and using the rest for extra coating.) Then I made a batch that was naked! (I prefer these ones.)

Lastly, dunk in your fresh apple cider or milk of choice and enjoy!

October 22, 2012