Apple Cider Donuts (Vegan & Gluten-Free)
These vegan apple cider donuts are soft, fluffy, and taste just like the cider donuts I grew up eating at New England farm stands, but made gluten-free and baked instead of fried! Ready in just 30 minutes, they’re made in one bowl with oat flour, fresh apple cider, and applesauce, then coated in cinnamon sugar for the perfect fall treat.
Growing up in New England, I’ve tasted my fair share of apple cider donuts from local pumpkin patches and farm stands. I always looked forward to ripping that bag open. Sticky fingers, cinnamon sugar everywhere, and never stopping at just one!
Traditional apple cider donuts are usually made with wheat flour, eggs, dairy, and fried in oil, so my goal was to recreate them with more wholesome ingredients. The result? Vegan apple cider donuts that taste oh so nostalgic, but no frying, no complicated steps, and no sacrificing that classic cinnamon-sugar coating we all love.
If you love cozy fall recipes, you’ll also want to try my vegan apple cider muffins, gluten-free pumpkin muffins, healthy apple crisp, and healthy apple bread.
Featured Comment
Simply YUM! I made these today and they are delicious.
– Cynthia
Table of Contents
Why You’ll Love This Recipe
- Made with simple, wholesome ingredients
- Baked, not fried
- Made in one bowl
- Ready in 30 minutes
- Packed with cozy fall spices
- Soft, fluffy, and tender
- Vegan, dairy-free, gluten-free, and refined sugar-free
Why This Apple Cider Donut Recipe Works
- Fresh apple cider adds apple flavor to every bite
- Applesauce replaces eggs and adds moisture
- Oat flour keeps these donuts light and fluffy (not gummy!)
- Apple cider vinegar reacts with baking soda to help the donuts rise and stay fluffy
- The cinnamon-sugar coating adds that classic apple cider donut finish
- Baked in a donut pan for a lighter texture and less mess, but still delicious!
Ingredient Notes
These apple cider donuts are made with simple pantry ingredients, plus fresh apple cider for the best flavor! Here’s what you’ll need to make them:
- Oat Flour: Gluten-free donuts can sometimes turn out dense or gummy, so I tested these donuts with both homemade and store-bought oat flour, and the store-bought version resulted in a much more tender crumb. It’s the same reason I use it in my healthy zucchini muffins and healthy banana muffins.
- Apple Cider: Fresh apple cider gives these muffins their signature fall flavor. I buy mine from a local orchard when it’s in season, but you’ll also find it in the refrigerated produce section at most grocery stores. Got extra? Use it to make my vegan apple cider muffins!
- Unsweetened Applesauce: Adds even more apple flavor while keeping these donuts incredibly moist (without needing eggs).
- Coconut Sugar: This is my refined sugar-free sweetener of choice, with a subtle caramel-like flavor that pairs perfectly with apple cider and warm spices, just like in my vegan pumpkin chocolate chip cookies.
- Coconut Oil: Makes the donuts moist and helps the cinnamon-sugar coating stick. I recommend using refined coconut oil to avoid coconut flavor.
- Apple Cider Vinegar: It reacts with the baking soda to create a light and fluffy texture.
- Baking Powder + Baking Soda: Using both leaveners helps these vegan gluten-free donuts rise properly and prevents them from becoming dense (which no one likes). This is also a trick I use in my gluten-free pumpkin muffins.
- Vanilla Extract: Adds warmth and enhances all of the cozy flavors.
- Spices: Pumpkin pie spice, cinnamon, and salt for that classic apple cider donut flavor. It’s the same spices I use in my healthy apple bread recipe.
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
Substitutions & Variations
Need to make an ingredient swap? Here are a few options that work well:
- Coconut sugar: Brown sugar works well if you don’t mind using refined sugar.
- Coconut oil: Melted vegan butter works well in place of coconut oil.
- Apple cider vinegar: White vinegar or lemon juice can work in a pinch, but apple cider vinegar gives the best flavor in my opinion.
- Spices: Use 2 teaspoons of pumpkin pie spice instead of the individual spices for an easy shortcut. It’s the same shortcut I use in my pumpkin pie overnight oats and pumpkin spice chai latte.
- Oat flour: I recommend sticking with oat flour for the best texture. I have not tested this recipe with other gluten-free flours, so substitutions may change the texture.
- Donut pan: I’m using a mini donut pan which results in 12 mini donuts, but you can use a regular donut pan for 6 larger donuts.
How to Make Vegan Apple Cider Donuts
These vegan apple cider donuts come together in one bowl with simple ingredients. The biggest tip? Don’t overmix the batter – a few lumps are completely okay!
- Step 1: Whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, and vanilla extract until combined. Fold in the oat flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt until just combined.
- Step 2: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into a greased donut pan, filling each about ¾ full. Bake at 350°F for 16–18 minutes. Cool in the pan for about 5 minutes before transferring to a wire rack.
- Step 3: Mix together the coconut sugar and cinnamon in a bowl. Brush the warm donuts lightly with melted coconut oil, then roll them in the cinnamon sugar mixture until coated.
- Step 4: FINALLY! It’s time to dig in! These donuts are best enjoyed warm, when the cinnamon sugar coating is fresh. Nothing beats it!
Megan’s Tips
These are the little things I learned while testing this recipe that make the biggest difference:
- Use store-bought oat flour for the softest texture. I tested these donuts with both homemade and store-bought oat flour, and the store-bought version gave them a softer, more tender crumb. If you only have homemade oat flour, sift it before using it to get the softest texture.
- Use fresh apple cider. I love to grab a jug from a local orchard during apple season. It has a much richer apple flavor than shelf-stable cider.
- Don’t skip the apple cider vinegar. It reacts with the baking soda to help these donuts rise, giving them that dreamy fluffy texture.
- Don’t overmix the batter. Stir just until the flour is incorporated. A few lumps are completely okay! Overmixing can cause gluten-free baked goods to become dense.
- Pipe the batter into the pan. This makes filling the donut cavities SO MUCH easier and gives you evenly shaped donuts.
- Coat the donuts while they’re still slightly warm. Let them cool for about 5–10 minutes in the pan so they’re sturdy enough to handle, but still warm enough for the cinnamon sugar to stick.
- Make-ahead tip: If you’re making these in advance, wait to roll the donuts in cinnamon sugar until just before serving so they don’t get soggy.
How to Store Apple Cider Donuts
Obviously these donuts are best enjoyed fresh (especially while the cinnamon sugar coating is still perfect!), but here’s how to store them:
- Counter: Store in an airtight container at room temperature for up to 3 days.
- Fridge: Store in an airtight container for up to 1 week. Let them come to room temperature or warm them slightly before enjoying for the best texture.
- Freezer: Freeze the baked donuts without the cinnamon sugar coating in an airtight container or freezer bag for up to 3 months. When ready to enjoy, thaw, warm them up, then brush with coconut oil and coat in cinnamon sugar.
What To Make With Leftover Apple Cider
If you grabbed a gallon of fresh apple cider from the orchard (which I always seem to do!), here are a few ways to use it up:
- Make my vegan apple cider muffins
- Pair a glass with a slice of gluten-free apple bread
- Serve it alongside healthy apple crisp
- Enjoy warm cider with air fryer apples for a cozy fall treat
FAQs
Traditional apple cider donuts are usually made with eggs and dairy, but this apple cider donut recipe is completely vegan! I use applesauce instead of eggs and simple plant-based ingredients.
Yes! These apple cider donuts are gluten-free since they’re made with oat flour instead of wheat flour. I recommend using certified gluten-free oat flour for a serious allergy or intolerance.
Most traditional apple cider donuts are often fried, but this version is baked in a donut pan instead. Baking makes them much easier to make at home with wayyy less of a mess!
Fresh refrigerated apple cider from a local orchard or farm stand will give the strongest apple flavor, but any fresh apple cider from the grocery store will work for this recipe!
More Fall Recipes You’ll Love
Enjoyed these vegan apple cider donuts? Make these fall favorites next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Apple Cider Donuts (Gluten-Free & Baked)
Equipment
Ingredients
Donuts
- ¾ cup apple cider
- ½ cup coconut sugar
- ¼ cup unsweetened applesauce
- 3 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Coating
- 2 tablespoons melted coconut oil
- ⅓ cup coconut sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the donut pan: Preheat the oven to 350°F. Lightly grease a donut pan with coconut oil. You can use a mini donut pan or a regular donut pan depending on your preference. I'm using a mini donut pan in these photos.
- Mix the wet ingredients: In a large bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, and vanilla extract until combined.
- Add the dry ingredients: Add the oat flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt. Stir until just combined. We want to avoid overmixing. The batter doesn't need to be perfectly smooth, a few lumps are okay!
- Fill the donut pan: Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about ¾ full.
- Bake: Bake for 16–18 minutes, or until a toothpick inserted into the donut comes out clean. Cool in the pan for 5 minutes before transferring them to a wire rack.
- Coat in cinnamon-sugar: Mix together the coconut sugar and cinnamon in a bowl. Brush the donuts with melted coconut oil, then roll in the cinnamon sugar mixture until completely coated.
- Serve: These donuts are best enjoyed warm, when the cinnamon sugar coating is fresh. Nothing beats it!
Video
Notes
- You can use a regular donut pan (makes 6 large donuts) or mini donut pan (makes 12 mini donuts)
- Use store-bought oat flour. I tested these donuts with both homemade and store-bought oat flour, and the store-bought flour created a much softer texture.
- Use fresh refrigerated apple cider if possible! A jug from your local orchard gives these donuts the best flavor.
- Be careful not to overmix the batter. Stir just until the flour is incorporated. A few lumps are okay!
- Let the donuts cool for a few minutes before adding the cinnamon-sugar coating. They’ll still be warm enough for it to stick, but the crumb will be less delicate.
- Store leftover donuts in an airtight container at room temperature for up to 3 days.
Simply YUM! I made these today and they are delicious. I used a mini donut pan (couldn’t resist, I had to buy one) and it made more than 12. I baked the first batch and they were lighter than the next batch where the batter sat waiting for the pan. The second batch were chewier so I just have to buy another pan 😊. I made my own oat flour and forgot to sift it so I’m going to make them again with sifted flour. This is a keeper and they’re going to make a show on the dessert table at Thanksgiving. Thank you!
Hello! These look and sound delicious and I’m eager to try them. I have a couple of questions, though. What is the serving size for the nutritional info – one mini donut? Two mini donuts?
Also, what type of sugar did you use on the donuts in the photo? My coconut sugar is much finer; yours is large crystals. Thank you for this and other great recipes
Hi Ines! The nutritional information is for 1 mini donut (please note that it’s automatically calculated so it should only be used as an approximation). The photos show monk fruit sugar, but any sugar/sugar alternative will work for coating the donuts (yes, coconut sugar is much finer). I hope you love them!
Oat flower is a huge contributor to blood sugar spikes so I’m wondering if you can use almond flour, coconut flour, Lupin flour, or any combination to make this doughnut? The recipe looks amazing.!
Hi Tierni, I haven’t tried substituting the oat flour in this recipe – it’s what gives these donuts their light & fluffy crumb so it usually isn’t a one-to-one swap (for example, coconut flour is super absorbent while almond flour is more dense). But if you do some experimenting, please let me know!
Cinnamon greatly reduces blood sugar spikes and there is some in this recipe both in the pumpkin pie spice and the cinnamon by itself. Perhaps that would work out for you or maybe you could add even a bit more cinnamon? Just a thought.
hi megan, would this recipe work as a loaf? and how long would you recommend baking it for? thanks a bunch!
Hi Maggie! I haven’t tested this recipe as a loaf, so I’m not sure how it would turn out—I’m thinking it might be a bit too crumbly. But one reader mentioned they made it as a loaf and it worked. If you decide to try it, I’d recommend checking for doneness around 30-45 minutes by inserting a toothpick into the center, then every 5 minutes after that. Let me know if you try it!
As a first time baker for this kind of thing it took me awhile. But then I know it will be faster next time since I will know what I am doing. The donuts taste really good. We enjoyed them thank you
I’m so happy you enjoyed them, Trishia! I hope you’ll continue baking them 🙂
Can I substitute coconut or almond flour? Can’t have oats…
Hi Kellie, unfortunately coconut or almond flour likely won’t work since they tend to absorb more moisture, which will change the texture of the donuts. If you’re looking for a gluten-free option, I recommend using a gluten-free all-purpose flour blend. Hope this helps, and happy baking!
Hi! What can I substitute the applesauce with? Thank you!
Yogurt or pumpkin puree should work as a substitute for the applesauce. Just use the same amount as the applesauce. However, keep in mind that the applesauce provides some of the apple flavor in these donuts, so the taste may be slightly different. Let me know how it turns out!