Hi, friends! Fall is in full swing over here in our part of the world, so naturally, we have one thing on the mind: comfort food. And nothing spells comfort food like these baked apple cider donuts. Consider them a hug from fall. Let’s bake!
This 30-minute recipe starts with aquafaba!
Aquafaba is the liquid from a can of chickpeas, which whips nicely and mimics the properties and texture of egg whites. This not only acts as a binder but also helps the donuts stay light and fluffy!
Once whipped, set aside and prepare your simple batter, which is comprised of wholesome ingredients like almond flour, maple syrup, coconut sugar, and our gluten-free flour blend.
These donuts get infused with apple flavor two ways: 1) applesauce, and 2) apple cider! Throw in some warming fall spices like cinnamon, ginger, and nutmeg into the mix and it’s like a baked apple dream.
After a short bake in the oven, it’s time to invert and let cool slightly to firm up.
At this time, you can brush your donuts with melted vegan butter (or coconut oil) and dunk them in a cinnamon-sugar mixture! This adds a little more texture as well as sweetness and warmth. Swoon!
We hope you LOVE these donuts! They’re:
Infused with apple
Easy to make
& So delicious
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan Gluten-Free Apple Cider Baked Donuts
Fluffy, apple-cider-infused vegan, gluten-free donuts! Naturally sweetened, about 30 minutes from start to finish, and perfect for fall!
- 1/4 cup aquafaba* (the liquid in a can of chickpeas)
- 1/4 cup avocado oil, olive oil, or melted coconut oil
- 1/3 cup coconut sugar or organic cane sugar
- 1/4 cup maple syrup or agave nectar
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- Pinch ground ginger
- Pinch ground nutmeg
- 1/3 cup unsweetened applesauce (or apple butter for more intense flavor)
- 1/2 cup apple cider
- 1 1/2 cups almond flour* (if nut-free see notes*)
- 1 cup gluten-free flour blend (plus 2 extra Tbsp as original recipe is written // if not gluten-free use spelt or unbleached all purpose)
- 2 tsp baking powder
- 1/2 tsp baking soda
CINNAMON SUGAR COATING - (optional)
- 3 Tbsp melted vegan butter (or coconut oil)
- 3 Tbsp coconut sugar or organic cane sugar
- 1 tsp ground cinnamon
Preheat oven to 375 degrees F (190 C) and grease two 6-slot (or one 12-slot) donut pans*.
To a small mixing bowl, add aquafaba and use a mixer (or whisk) to vigorously blend until soft peaks form - about 1-2 minutes if using electric mixer. Set aside. (If yours doesn’t quite whip up into soft peaks, it’s OK. Just get them as fluffy as possible! A sprinkle of cream of tartar helps them firm up.)
To a large mixing bowl, add the oil, cane (or coconut) sugar, maple syrup, vanilla extract, cinnamon, sea salt, ginger, and nutmeg and whisk vigorously to combine. Then add applesauce and apple cider and whisk once more to combine.
Add almond flour, gluten-free flour, baking powder, and baking soda, and whisk gently to combine. Lastly, add in the whipped aquafaba and gently fold in, trying to be as gentle as possible (see photo).
If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up. It should appear like a thick cake batter - semi-thick and more scoopable than pourable.
Divide batter evenly between donut tins, filling all the way full but leaving room for the center hole to be exposed (this can be done using a piping bag, Ziploc bag with the corner cut off, or just a spoon). There should be 11-12 donuts (amount as original recipe is written // adjust if altering batch size). Optional: Sprinkle the donut batter with coconut sugar and cinnamon before baking.
Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean, the edges appear brown, and the tops appear dry and fluffy. Time will vary depending on oven and if you subbed ingredients.
Optional: In the meantime, melt vegan butter (or coconut oil) in a small dish and prepare cinnamon-sugar coating by adding cane or coconut sugar and cinnamon to a small dish and stirring to combine. Set aside.
Remove donuts from oven and let cool for a few minutes in the pan. Then grab the tins with a towel and tap over a cooling rack to loosen the donuts until they fall out. Let cool (smooth side up - the side that was in the tin) for at least 5 minutes on the rack. The longer they cool, the more they'll firm up!
Optional: While cooling or once cooled completely, brush the donuts with a light coating of melted vegan butter (or coconut oil) and dip in or sprinkle with cinnamon-sugar coating.
Best when fresh. Store completely cooled leftovers loosely covered at room temperature up to 3-4 days or in the freezer up to 1 month.
*We tried using flax seed in place of aquafaba and it didn't turn out nearly as fluffy. If not vegan, you could also sub egg whites for the aquafaba.
*We recommend using Wellbee's brand almond flour as it works best. If you are nut-free, you can try subbing another seed meal, such as a blend of flax, sesame, and sunflower. We don't recommend oat flour - it turned out a little gummy. If using coconut flour, halve the amount, as it is quite absorbent. We haven't tested anything other than almond flour though and can't guarantee the results.
*Nutrition information is a rough estimate calculated with avocado oil, coconut sugar, and maple syrup and without optional ingredients.
Nutrition Per Serving (1 of 11 (Donuts))
- Calories: 231
- Fat: 12.8g
- Saturated fat: 1.2g
- Sodium: 206mg
- Potassium: 153mg
- Carbohydrates: 27.1g
- Fiber: 2.4g
- Sugar: 12.7g
- Protein: 4g