Packed with cinnamon, nutmeg, and allspice, these vegan Baked Apple Cider Doughnuts are a perfect way to welcome in the fall. Made in just 20 minutes for the perfect autumnal treat.
Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan and set aside.
In a small bowl, combine flour, baking powder, baking soda, spices, and salt. In a separate bowl whisk together maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract. Add wet ingredients to dry and mix until just combined.
Spoon or pipe the batter into the prepared donut pan, filling each mold about 3/4 full.
Bake for 8-10 minutes, until the donuts springs back when gently pressed. Remove from the oven and let cool in the pan for a few minutes before transferring doughnuts 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 doughnut into the glaze. Immediately sprinkle with cinnamon sugar.
Let the glaze harden and enjoy!
Serving and Storing - Serve donuts immediately as a morning pastry or afternoon snack. Store leftover donuts in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. When ready to eat, pull them out of the freezer and let them thaw at room temperature for 2-3 hours