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Finished donuts on a marble platter

Baked Apple Cider Doughnuts

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. 
4.55 from 22 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 doughnuts
Calories: 237kcal
Author: Sarah McMinn

Ingredients

Apple Cider Doughnuts

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/2 tsp. salt
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/4 cup apple sauce
  • 1 tbsp. coconut oil, melted
  • 1 tsp. vanilla extract

Apple Cider Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp apple cider

Cinnamon Sugar Topping

Instructions

  • 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!

Video

Notes

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
Recipe Tips
  1. Generously spray the donut pan before piping in the batter to ensure the donuts do not stick to the pan.
  2. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  3. Let the donuts rest in the pan for 10 minutes before flipping them onto a wire cooling rack. Let donuts cool completely before dipping them in the glaze to prevent the glaze from melting.

 

Nutrition

Calories: 237kcal | Carbohydrates: 51g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 276mg | Potassium: 214mg | Fiber: 1g | Sugar: 31g | Calcium: 97mg | Iron: 1.2mg