Baked Apple Cider Donuts (Vegan, Gluten-Free)
These baked apple cider donuts are soft, fluffy, and perfectly spiced—a healthier version of the fall classic! Made in one-bowl with oat flour, apple cider, and coated in cinnamon-sugar. Vegan, gluten-free, and refined sugar-free.
Ingredients
Donuts
- ¾ cup apple cider
- ½ cup coconut sugar
- ¼ cup applesauce, unsweetened
- 3 tablespoons refined coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Coating
- 2 tablespoons refined coconut oil, melted
- ⅓ cup coconut sugar, or regular sugar
- 1 teaspoon cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F. Grease a mini donut pan with coconut oil (or use a regular pan for 6 donuts).
- Mix the Wet Ingredients: In a large bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, vanilla extract until combined.
- Stir in the Dry Ingredients: Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined—don’t overmix.
- Pipe the Donuts: Transfer the batter to a piping bag (or zip-lock bag with the corner cut off) and pipe the batter into the donut cavities until about ¾ full.
- Bake: Bake for 16–18 minutes, until a toothpick comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat in Cinnamon-Sugar: Mix together coconut sugar and cinnamon in a shallow dish. Brush the donuts with melted coconut oil, then roll in the cinnamon-sugar mixture until fully coated.
- Serve: Grab one while they’re still warm and enjoy!
Equipment
Video
Notes
- Donut pan: Use a regular donut pan (makes 6 donuts) or mini donut pan (makes 12 donuts)
- Use fresh cider: For the best apple flavor! I buy mine from a local orchard—the only ingredient is apples).
- Coconut oil: Make sure to use refined coconut oil so you don't taste the coconut.
- Sift your oat flour: If you're making your own oat flour, blend it until very fine and then sift it—this will give your donuts a super light and fluffy texture.
- Pipe, don’t spoon: Piping the batter into the pan creates even donuts for that bakery-style look.
- Make-ahead tip: If you’re baking these in advance, wait to roll the donuts in cinnamon sugar until just before serving so they don't get soggy.
Calories: 178kcal, Carbohydrates: 26g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 156mg, Potassium: 97mg, Fiber: 2g, Sugar: 9g, Vitamin A: 3IU, Vitamin C: 0.3mg, Calcium: 37mg, Iron: 1mg
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