Vegan Apple Cider Donuts (Gluten-Free & Baked)
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.
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.
Serving: 1 mini donut, 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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