VEGAN BAKED APPLE CIDER DOUGHNUTS
Moist, tender, chock full of apple flavor and warm fall spices, coated generously with cinnamon sugar - what's not to love?! This baked doughnuts recipe is another of those happy recipes that just happens to be vegan, but you'd never know it.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 16
Steps:
- To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
- Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
- About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
- When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
- To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
- Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
- Bake until the tops spring back when you poke them, 10-12 minutes.
- Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don't walk away just yet! You'll want to dip the doughnuts in the cinnamon-sugar mix while they're still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
- Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).
VEGAN APPLE CIDER DONUTS
These baked vegan apple cider donuts are moist, fluffy, and coated in cinnamon sugar for the best Fall treat!
Provided by Megan Horowitch
Categories Vegan Desserts
Time 45m
Number Of Ingredients 13
Steps:
- Begin by adding your apple cider to a small pot and bringing to a boil. Reduce heat to medium and reduce until you have 1/2 cup of apple cider left (about 15-20 minutes).
- Once the apple cider is reduced, let sit for 10-15 minutes to cool before using in your recipe. Once cooled, preheat your oven to 350F.
- In a large mixing bowl, add the apple cider, sugar, apple sauce, oil, and vanilla. Whisk to combine.
- Then add in the pastry flour, baking powder, salt, cinnamon, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a batter forms.
- Spray the donut pan with a cooking spray or gently grease with oil. Then, add the batter to the pan making sure not to cover the holes in the center. The batter should make 6-8 donuts. Bake for 12-15 minutes until the donuts are baked through.
- Remove the donut pan from the oven and carefully invert onto a drying rack (I like to bring the drying rack up to the pan and then flip it there to make sure the doughnuts don't fall apart). Let cool for 10 minutes.
- While the doughnuts are cooling, prepare your cinnamon sugar topping by adding the melted coconut oil or butter to a small bowl and the cinnamon sugar mixture to a larger shallow bowl.
- Very lightly brush each donut with the butter/coconut oil. Then, dunk each donut into the bowl of cinnamon sugar and swirl around until coated. Let the donuts sit for about 10 more minutes and then dunk into the cinnamon sugar mixture one more time(optional, but recommended). Enjoy!
Nutrition Facts : ServingSize 1 donut, Calories 232 kcal, Carbohydrate 37 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Fiber 3 g, Sugar 21 g, TransFat 1 g, Sodium 343 mg, UnsaturatedFat 8 g
BAKED APPLE CIDER DONUTS VEGAN
Baked Apple Cider Donuts. These Cider donuts have amazing spiced flavor with concentrated cider. Perfect for fall. Vegan Soyfree Recipe. Nutfree Refined Sugar-free Glutenfree Oilfree option. Makes 5-6 donuts
Provided by Vegan Richa
Categories Dessert
Time 21m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 deg F(180 C). Grease a donut pan or line muffin pan. Cook 1.5 cups cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to a scant 1 cup. Cool the cider to room temp. (cooling will reduce the cider further to about 3/4 cup + 2 tbsp)
- In a bowl, mix the rest the dry ingredients. Add the concentrated cider and oil/applesauce. Mix well to combine. If the batter is too thick, mix in non dairy milk 1 tbsp at a time until it is just a bit flowy to be able to spoon it in. If the batter is too thin, add in 1-2 tbsp flour
- Immediately spoon the batter into the donut pan or muffin pan. Even out the batter for even shape for donuts.
- Bake for 11-12 mins for donuts or mini muffins, 20-22 mins for regular muffins. Cool for 5 mins, then release from the pan.
- Mix the cinnamon sugar into a ziplock.(or add to a shallow bowl)
- Cool the donuts for another 5 mins. Brush donuts with the non dairy milk or cider, or use oil/melted vegan butter. Add to the ziplock and shake, or dip in the sugar mixture.
Nutrition Facts : Calories 179 kcal, Carbohydrate 35 g, Protein 2 g, Fat 3 g, Sodium 157 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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