Vegan Gluten-Free Apple Cider Donuts

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Stack of delicious Vegan Gluten-Free Apple Cider Donuts resting on a metal tray

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!

Tray with ingredients for making our gluten-free vegan Apple Cider Donuts recipe

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.

Using a wooden spoon to stir aquafaba into gluten-free vegan donut batterVegan Gluten-Free Apple Cider donut batter sprinkled with cinnamon in a donut pan

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!

Freshly baked Vegan Gluten-Free Apple Cider Donuts resting on a cooling rack

We hope you LOVE these donuts! They’re:

Fluffy
Tender
Naturally sweetened
Perfectly spiced
Infused with apple
Easy to make
& So delicious

This would make the perfect slow-weekend breakfast treat. Or you can make them in advance to enjoy throughout the week with coffee, this Healing 3-Ingredient Turmeric Tonic, or a Matcha Latte!

If you like this recipe, also be sure to check out our Chocolate Baked Vegan Donuts, Apple Pie Crumble Bars, Cinnamon Baked Apples, and Caramel Apple Cheesecake Tart!

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!

Stack of our delicious Vegan Gluten-Free Apple Cider Donuts topped with cinnamon and sugar

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!
Author Minimalist Baker
Print
Tray with a stack of Vegan Gluten-Free Apple Cider Donuts
4.8 from 43 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 (Donuts)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

DONUTS

  • 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 (NOT vinegar)
  • 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

Instructions

  • 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.

Video

Notes

*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 (1 of 11 servings)

Serving: 1 (Donuts) Calories: 231 Carbohydrates: 27.1 g Protein: 4 g Fat: 12.8 g Saturated Fat: 1.2 g Sodium: 206 mg Potassium: 153 mg Fiber: 2.4 g Sugar: 12.7 g

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  1. Lauren says

    Made these tonight and OMG the best donuts ever not even joking. Use egg whites instead and used the apple butter. Made 10 large ones and 12 mini ones. Make sure to grease pan before hand so they don’t stick when trying to push them out. Overall amazing recipe and quite simple. Thank you again for another great recipe!! Xo

  2. ollie says

    I totally messed these up and they were STILL good. Thats how great this recipe is. I didn’t have apple juice so I used almond milk, I didn’t have almond flour so I used 3/4 cup of coconut flour, I didn’t have chickpeas so I used 1 egg white. I didn’t even have a donut pan– I used ramekins with little foil balls in the middle lol. I by no means should have been making these at all given my unpreparedness. BUT they somehow came out amazing. Not the winners of a beauty pageant, probably because I didn’t have the apple cider to get them beautifully golden, but the texture was hands down the best out of all the gluten free baked goods I’ve ever made. I can’t imagine how great they’d be if I actually had all of the ingredients!

  3. Jeff K says

    I used to make pancakes every Sunday and have switched between these donuts and the chocolate donuts on Sundays. It makes enough we have extras and will eat them during the week. Pop them in a toaster oven and they get crisp on the outside. Thanks for the recipes! I’m going to make them with apple butter. Do you adjust the sugar in the recipe? Also I would love to see a variation of these with pumpkin. Thanks for all you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeff, we’re so glad you enjoy them! We haven’t tried it, but would suggest reducing the sugar slightly if using apple butter. We’ll add pumpkin to our ideas list!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, maybe? We haven’t tried it though and can’t guarantee results. Let us know if you try it!

  4. Kelly says

    I made these Christmas morning. I did the optional step of brushing with vegan butter (Miyoko’s all the way!) and dipped in cinnamon sugar. SO DELICIOUS! My non-gluten-free/non-vegan family members were so impressed. Highly recommend!

  5. Lydia says

    Excellent! I made a batch in a donut pan and put another round of batter in 4-inch springform pans to make layers for a “mini apple cider cake” with Dana’s buttercream frosting recipe.
    So good!
    Modifications- I used a combo of date sugar and erythritol instead of cane sugar. Doubled up on the spices, just that kind of person

  6. Laura says

    I had an issue with the batter being awfully thick and sticky. I realized post baking that perhaps it was an issue with my measurement of the aquafaba. It was late and I was baking this with a house full of children, so perhaps my judgement was skewed ;) but I whipped up the liquid from the can of chickpeas and THEN measured out the 1/4 cup. I realize now that maybe I should’ve measured the liquid, then whipped. Does that sound like it would’ve fixed my problem? (I did add in extra whipped aquafaba and anther splash of apple cider to get the batter to work for me)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ahh, yes- that is likely what happened! We’ll see if we can make modify the recipe to be more clear.

  7. Devon says

    These are INCREDIBLE! They didn’t even need the toping because the flavor was so amazing. I made like 5 of my coworkers try a donut and they all raved about them/asked for the recipe. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Devon. We are so glad you and your coworkers enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Celia Homyak says

    This recipe is amazing! Super easy and fool proof to make. I used coconut sugar, maple syrup, and avocado oil; skimped on all and they still turn out great. They also taste great without the sugar coating!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Celia. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Erica says

    Absolutely incredible. The best GF donut recipe I’ve tried! Perfect moisture and texture for a donut- firm/slightly crispy on the outside but moist on the inside. We followed the recipe exactly. We had a bit of trouble getting some of them out of the molds but putting them in the freezer worked like a charm! We tried one donut dipped in sugar/cinnamon after brushing with coconut oil and found those too sugary, so only sprinkled the rest. Perfection. I could eat these every day! Thank you so much!!

  10. Samantha says

    If I wasn’t necessarily worried about the gluten free part, can I still use regular all purpose flour in the same ratio?

  11. nancy says

    The donuts were awesome! I followed the recipe to a tea resulting in a yummy flavor, but I had a problem with the donut crumbling into large pieces in my hand. Do you have a suggestion to eliminate this problem?

  12. Hilary FG says

    Yummy! I just made these exactly as written (maple syrup, not agave) and they are delicious. I’m giving this 4 stars because 20 min was a few min too long and they were a bit overcooked. I wish I had checked at 17 – 18 min. Otherwise a great recipe and not too much clean up!

  13. Jnykole says

    This recipe didn’t work out for me. It tasted great but I think it was too moist and it just wouldn’t come out in one piece even after cooling for over an hour in the pan. Followed it exactly. ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that! It sounds like your batter needed more flour. Just want to make sure you saw the note about adding 1 cup PLUS 2 Tbsp?

  14. Brittni says

    I love so many of the recipes I’ve found on Minimalist Baker, but this really outdoes it. Instead of donuts, I used a muffin tin. Apple cider donut muffins!?!?! Out of this world.

    I baked for 30 minutes so that they were baked the whole way through and actually mixed up the sugar coating in a little bowl and spooned it over the muffins.
    My husband and I are going to struggle not to eat every last one of them by tomorrow!

  15. Christina says

    Just made these donuts, and OMG, I’m in love. I grew up in Michigan, where fall meant a quick drive out to Yates Cider Mill for fresh pressed apple cider and donuts. I have been missing those donut for years, but no more. Thank you for this delicious recipe!

  16. Joyce Collins says

    Just made these, I didn’t realize it was apple cider… SMH I thought it was apple cider vinegar… but I read the recipe slowly and I had apple juice. Yay these are great, my husband ate two in one sitting. ?
    Thank you, next I’m going to try your oat milk recipe ❤️❤️❤️❤️❤️

  17. Lisa says

    I just made these. Such a simple recipe to follow – whisk this thing, mix all those things, fold, spoon, bake!
    I had to use spelt flour as I had no GF mix or anything to make it with, but they turned out really well.
    I used spiced apple butter in place of the apple sauce.
    They are quite cakey, but man oh man they taste GOOD.
    10/10 will make again!

  18. Lisa says

    For the UK-ers: Apple cider in the US is like our fresh pressed apple juice. Try a cloudy one like Capella or Innocent. (Cider in the UK is alcoholic, what the US calls Hard cider.)

    Thanks for this recipe Dana, going to try it today!

  19. Olivia Hunt says

    Holy.apple.sauce.

    This recipe is amazing, the first time I’ve had a gluten free pastry that actually has a breadlike texture. Better than any regular donut I’ve had. 100 stars if I could!!

    I did not have donut tins so I made them in muffin tins (they took 40 min to fully cook for me). I did not roll them in sugar this time, but I will certainly try it when I make these for my fam at thanksgiving. Next time I will also try with apple butter to enrich the flavor. I whipped the chickpea liquid by Hand, and found that a fork with some cream of tartar worked a lot better than a whisk. Eventually got them to soft peaks after about 10 min.

    My only complaint is that almond flour is so expensive!! I don’t want to change the recipe but I do wish there was a substitute.

    Major high five. This was incredible.

  20. Kristen says

    This is one of my favorite fall recipes!! I made them a handful of times last year and now here I am (Sept 1) looking up the recipe already in anticipation. I followed the directions as is and they were beautiful and scrumptious. Thank you Dana!

  21. Sasha says

    Hi! I made these and the chocolate donuts and they were really good! however, I do find that they are hard to swallow (they kind of clump up in my mouth). Why is this?

  22. Sally says

    They were yummy everyone loved them.
    Thanks for sharing your recipe??
    Definitely will be baking them again.
    I made them with my BFF, so i’m making them again this Weekend for my family.?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sally. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Nina says

    This morning i made a batch for the first time, everything went well except when i pulled them out if the oven i waited till they cooled down, but they were so moist they crumbled apart. they tasted delicious it’s just a shame they didn’t hold their shape. Everyone loved them and commented on how yummy they were.?????

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, we are so glad everyone enjoyed them! Our best guess is the brand of GF flour may have made them crumbly. We would recommend our DIY blend next time for best results! Hope that helps!

  24. Sally says

    They look delicious?In a magazine they had these Donuts i thought they looked yummy!
    can’t wait to bake them. i’m a big baker

  25. Jacqueline says

    I made this recipe and everyone in my family loved it so much, I had to make it again immediately. Everyone from my parents to my 2 year old niece loved these doughnuts.

  26. Kate says

    These donuts were absolutely delicious! I used natural unsweetened apple juice as I could not find apple Cider. The donuts were moist, tasty with just the right amount of spice. Thank you for sharing this recipe.

  27. Stephen Sinclair says

    We have a winner! Turned out exactly as pictured and described. Of the dozen we had a few that didn’t immediately get eaten. Third day I put them in the toaster oven at 325 for 5 minutes or so and voila! Fresh donuts! Thanks for the great website!

  28. India Tucker says

    I used this recipe and made muffins bcus I could not find a donut pan in stores. The only sub was I used grape seed oil for the 1/4 cup. Also didn’t have baking soda so I added a little more baking powder. They turned out great still !! Will use this recipe again

  29. Monika says

    Hello Dana what would work instead on apple cider? We don’t really have that in UK, can I just add some water or almond milk?

      • Monika says

        Hi, I used natural apple juice and the doughnuts are delicious. Maybe it made them a little bit to sweet if there is even such a a thing like to sweet doughnuts ? It was my first time making something gluten free and off course everything worked out great thanks to your awesome recipe. I have a silicon doughnut pans and they just poped right out really pleased with the results

  30. DIANE says

    Dana, I just got back from the Doc saying I have to be a vegan and GF to become pain free. I was so upset because the cook books were loaded with unusual ingredients and flavor combo. I’m old and set in my ways. THEN I found you! I can get healthy cause you have food that I love to eat….and I am speechless. Thanks for doing this!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diane! Welcome to the site! We hope these recipes can be a source of inspiration for you in the kitchen and make eating gluten-free and vegan easy (and delicious) for you :D

  31. Wendy Raymer says

    These are sooooo good!!!!! We all loved them. I tried to cook some of the batter in an ebelskiver pan but decided it is too thick; but it works great as donuts! The aquafaba is amazing. Thanks for your fabulous recipes and pictures!

  32. Sabrina says

    These turned out awesome! I used the nut free suggestion and subbed almond flour for 1/2 ground sunflower seeds(used vitamin) and 1/2 flax meal. Thanks Dana!!

  33. Bethany Renner says

    Yummy and very soft & fluffy! My first time with aquafava and I am impressed. Recipe did work in a muffin pan, since I didn’t have the donut style. Next time I would decrease the apple cider vinegar a smidge, I could taste a bit too much of the flavor for me, however my friends didn’t notice or mind! This is a try again forsure!

  34. Michelle Pinto says

    I have a question. I made this once before and they came out perfect. Absolutely perfect. However, the last two times I have made them, they have stuck to the pan and came out in pieces. I tried cooking spray first then coconut oil this time to “grease” the pans but both times the same thing happened. I was able to resurrect them a bit by crumbling the pieces into a bowl and adding vegan melted butter until I was able to mold them into donut holes. Then I rolled them in the coconut sugar/cinnamon mixture. They were great but we still want to eat them as donuts! Any suggestions?

  35. beth says

    Five star excellent recipe. I made these for Thanksgiving and they were a huge success and went way too fast. Thank you Dana for your simple yet very delicious recipes. Being gluten and dairy free it is such a treat to really indulge in something so yummy. I made the donuts again this morning followed by a homemade hummus recipe with the opened can of garbanzo beans.

  36. Cynthia says

    Excellent… a little too excellent. I could see myself eating the whole tray! We made them in a muffin tin and they were wonderful. We used melted coconut oil, but due to the temperature of our house we had to act fast cause it was firming up.

  37. Michael says

    Thanks for sharing the awesome vegan recipe. I cooked this recipe yesterday at my home. My husband loved it very much. Keep Sharing such kind of awesome recipes.

  38. Lindsay Storm says

    Dana, thank you so much for sharing your amazing recipes with the world. I am 36 and have been healing from serious chronic health issues for the past 5 years, with going mostly vegan/gluten free as a part of the the healing process. My husband has been dealing with some health issues as well and has helped me stay on track with our diet by making it a lifestyle change as well. Every time I make one of your recipes, he says “is this Minimalistic Baker?” You are my go to for new recipes because we haven’t tried even one that we weren’t crazy about! We appreciate you so much and this recipe is one of our new faves. Thank you so much from the bottom of our hearts (and bellies!) When you share your passions with others, you never know just how many peoples lives you touch in a positive way!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad that the site has been helpful for you and your husband, Lindsay! Thank you for the sweet note!

  39. Liana says

    This is definitely a new favorite recipe! I’ve made them twice already and both times I had guests ask to take some home with them. Pretty much the only recipe that takes me the as advertised time to make – only 30 minutes! I even doubled the recipe for one batch and still perfect, I used the cream of tartar liberally to “stiffen” the aquafaba but it didn’t seem to matter if it didn’t firm up much.

    I have a lot of pumpkin puree left over from Thanksgiving. Any thoughts on how I could sub in some of that into this recipe?

    Thanks!

  40. Lindsey says

    This recipe is out of this world!! By far the best donut recipe I have ever made. I didn’t have apple cider on hand and the only purchase option was a gallon container of apple cider, so instead I bought a small bottle of sparkling apple cider and it worked perfectly!! I haven’t tested it with regular apple cider, but I think it made the donuts extra fluffy!

  41. Nelly says

    Beautiful dish, I really love the way how yo do it. So pretty! I hope you will keep doing it, because it is really great. ❤️?

  42. Neha Kapileshwarker says

    I just made these donuts and they were delicious! I had to modify a bit because I didn’t have gluten free flour. So I just put in regular. I used one regular egg. I thought that they lacked a little bit of taste so I made the icing with regular sugar instead of cane/coconut sugar. All in all, a great recipe. Thank you. :)

  43. Sheila Connelly says

    I had known that applesauce is a great substitute for fat, but I had no idea that the liquid from chickpeas mimic whipped egg white. Truly delicious and easy. Thank you. P.S. I made muffins; will get a donut pan.

  44. Elizabeth says

    I just made these and am thrilled with how they came out! I used agave syrup over the maple, and to my delight, this wasn’t too sweet in this recipe. I also used regular flour combined with the almond flour, and the text was perfect! Holds together well, isn’t gummy, and is suuuuuper moist. Since I had a lot of extra apples at home, I made a homemade apple sauce by chopping up 5 apples (golden delicious, braeburn, and gala) and putting them on the stove in a pot with 1/2 a cup of water for 20 minutes. After, I used an immersion blender to sauce it up! I held off on using cinnamon out of fear of over doing it in the recipe, but next time I’m going to try adding 1/2 tsp for some extra cinnamon. Lastly, I baked them in a muffin tin using cupcake liners and they came out this way! Baked evenly, moist all the way through, and no burnt bottoms. Already excited to make these again

  45. Noah says

    Do you think I’d have any issues if I mixed everything up the night before, left it covered in the fridge overnight, and then baked them in the morning?

  46. Stacy says

    I froze aquafaba into ice cubes for later use. Do you know if I thaw the aquafaba cubes if that will still work or should I use fresh from the can?

  47. Cosamea says

    Hello Dana, I made these for a lazy Sunday breakfast yesterday.
    I used whole grain spelt flour, a pealed a fine grated apple instead of the applesauce and made them in a muffin tin.
    What can I say?
    They are absolutely delicious ?

    Next time I will try them with orange juice and a chocolate glaze.

    And I have to buy the doughnut tin. Finally!

    Greetings from Germany

  48. Melanie says

    The moment this recipe popped into my email subscriptions, I knew I was going to make it. I’ve been all kinds of excited for all things apple cider but I haven’t seen a vegan and gluten free donut recipe that works. Thank you for creating such a great donut!
    Also, I made these with the following modifications: I used 1/2 cup brown rice flour and 1/2cup tapioca starch in place of the gluten free flour. I also used my almond milk pulp (dehydrated) for the almond flour. I halved the maple syrup and used an extra 1/4 cup of applesauce. I omitted the oil because the batter seemed wet enough. Lastly, I had a hard time whipping the aquafaba and by the time I added it to my batter it was flat again. Oh well, the donuts still tasted good! It was a little tricky to come up with all of the ingredients but I am very satisfied with the taste!

  49. Andrea says

    Yum! Made these this morning and they turned out delicious! It was hard to wait for them to cool off, but it was well worth the wait!! Made the attached gluten free flour mix for the first time and it worked great!!

  50. Erin Norman says

    I love these!! I’d like to try it in a load pan to make an Apple Cider Donut/Bread loaf. What would be time and temperature difference that I would need to bake it at? Thank you so much for this delicious recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin! We’re thinking any mini bundt pan or probably muffin tin will work! Just grease well to prevent sticking. See comments above for tips from others that have tried this. Good luck!

  51. Edith Suber says

    Mine turned out a bit darker but they were quite tasty. I think I also should use the cream of tarter to firm up the aquafaba. I will try this again.

  52. Ingrid Mckenna says

    These turned out great! I dont have a donut tray, so used a mini muffin tray instead. I dipped them in the cinammon sugar whilst still warm. My partner and i arent vegan nor gf – but both enjoyed them just as much as if made with ‘regular’ ingredients. They were superbly light and airy when eaten closest to coming from the oven. Thanks for this recipe – i will definately be making these again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried using just almond meal but if you experiment with it, report back on how it goes!

  53. Anna says

    These came out excellent in texture and flavor. I did not need to add the additional 2T flour. I also did use one egg instead of aquafaba.
    Thank you for another outstanding recipe!

  54. Jessica brown says

    This looks DELICIOUS. I’ve just recently become vegan and I’m on the hunt for yummy dessert recipes that don’t look too daunting for a very amateur baker. Definitely going to attempt these. I also need to get to grips with using aquafaba… wish me luck!!

    Jess

    • Angela Hill says

      Jessica, on you tube, in the search engine put aquafaba recipe, and be prepared . Your going to love all the great recipes, and techniques. Pinterest to.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not a dumb question. Unfortunately it won’t work *as well* as almond flour, but yes it should work in terms of texture. I favor almond flour in this recipe (and many others) because it’s more neutral in flavor, has a “cakey” taste to it, and the texture is light and flour-like.

    • Angela Hill says

      Blitzing your almond meal in a high speed blender, or something like a nutribullit will turn the meal into a flour. Fyi

  55. Mallory says

    I made this for my kids (all under 9). After they are their dounuts they started all yelling from the other room, “Rate these 5 stars!” We all loved it. I had to sub ground walnuts for almond flour, but it worked great! It was my first time using Aquafaba– so easy. It was a treat to make and to eat! Thank you!

  56. Caitlin R says

    I’m not sure where to put this question, so I’m just leaving it here even though it’s not related to this specific recipe.
    Have you ever posted your typical weekly grocery list? I’d love to see what your shopping cart looks like.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question. I haven’t yet! But we’re planning something like that for the new year and will be sharing about it soon. Stay tuned!

  57. Lisa says

    I simply love your recipes and this one is no different, made them today with homemade applesauce, ground pecans and a few pureed dates thrown into the mix for fun. Delicious! Thank you from Australia!

    • Angela Hill says

      Ohhhhhh!!! Pecans?, mmmmmm!!!!!. Dates!!!!! Omg, my two very favorite snacks, when I’m not strictly WFPBSOS. I’m doing it. Don’t have cider, but a few apples juiced will do. I have a donut pan, but it’s been packed away, maybe I can find it, but I’ll let everyone know how muffin tins work if I can’t find the donut tin. You all have such great ideas. I feel like I’m amongst a great group of bakers.

  58. Elyse Hix says

    Loved this recipe! I didn’t have apple cider (couldn’t find at the store), so I used 1 cup of apple sauce and I forgot I had just finished off my baking powder so I squeezed half a lemon and a total of 1 tablespoon of baking soda for the recipe. They came out moist, super tasty and best of all a donut!! Thanks for your great recipes!

    • Laura says

      I followed this version too- used 1 cup applesauce and no apple cider and 2 ener G “eggs” instead of the aquafaba. The batter was a little thicker than I expected, which resulted in less smooth donut tops, but the end product tasted great!!

  59. Hilary says

    You totally read my mind – was going to develop my own this week, but you beat me to it! Will have to try these.

  60. Cassie Thuvan Tran says

    YUM. That’s all I can say. I have never had an apple cider donut before so I have to try this recipe to see how they turn out!

  61. Alisha says

    With 7 people in our house with varying dietary needs, we are plant based /gluten free and your site is my go-to for all things delicious and baked. (Virtual bow) Everyone just asked me yesterday for some apple cider donuts and I was about to experiment this week. Then… Hallelujah! You saved me time and energy once again! (Virtual fist pump). We are making them today! Thank you!!!

  62. Sarah says

    I saw this recipe and it just seemed like the perfect thing to make since I was using chickpeas for another dish (which would supply the aquafaba) and some apple cider that needed to be used up. I am not going to rate the recipe, because I had to make a few changes and I would like to try it as written before I rate it. I used half applesauce and half apple butter as suggested, I believe that added wonderful flavor. I have a “pie spice” mix that I used instead of the spices. The main problem was, I don’t know if I used almond flour or almond meal! I think it might have been almond meal because the finished product did have some “chewy” pieces in it. I also don’t have a donut pan, so I used a mini bundt pan instead. However, it wasn’t greased well enough (all those little nooks…) and I had much trouble getting the donuts out of the pan. Several fell apart in the process, but the crumbs were yummy! I felt that the flavor was VERY GOOD, but the texture was a bit off, too crumbly….I believe to be my fault if it was in fact almond meal. BUT, when I did reheat them today (the day after), the texture improved and they were even better! I want to make the recipe again, making sure I use the right flour, then I can give it 5 stars! Truth be told, I don’t think my kids even noticed that the texture was too crumbly, they just gobbled them all down… When they do that, it’s nice to know that they aren’t deep fried, we avoid those because we try to cut out as much oil as possible! Thanks you Dana for a apple cider donut recipe that I don’t feel guilty eating!

  63. Virginia says

    Can these be made in a different kind of pan? I don’t own doughnut pans and am trying to stay “minimalist” in my kitchen tools as well :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’re thinking any mini bundt pan or probably muffin tin will work! Just grease well to prevent sticking. Good luck!

  64. May says

    Hi Dana – these looks amazing! Can you clarify if the 2 extra TB of flour should be added if using all purpose flour? Wasn’t sure if that part was just pertaining to gluten-free flour. Thank you and I love your blog!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! Omit at first and add later if the batter appears too thin to pipe into muffin / donut tins. Good luck!

  65. Little Plastic Footprint says

    Thanks I’ve always wondered for a use for chickpea juice and now I have one! I’ll be sure to give this a try! Thanks

  66. Kay says

    Do you think I can try making these in a muffin pan? I don’t have a donut pan. I know they won’t be donut shaped but will they still bake okay?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You would just measure the amount of egg whites (or whole eggs) and sub it in for the exact amount of aquafaba.

  67. Anne says

    With concerns over chemicals leaching from the can lining, advise on alternatives to aquafaba would be appreciated!

      • Mark Fradl says

        The problem with BPA-free(from the research I’ve done) is that we don’t know what they replace the BPA with, and it could be just as bad. Personally, I just cook my beans from dry in the Instant Pot – simple as can be, and takes less than 5 minutes of active work.

  68. Janina says

    THIS LOOKS SO DELICIOUS. I’m definitely going to try this out at the end of November when I’m back home with my family for a week. I’m a huge fan of the applesauce/cinnamon duo so this is awesome. Is there an alternative to using the aquafaba? Greetings,
    Janina :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Janina! We didn’t test it other ways, but are pretty sure a flax egg would work (won’t be as fluffy, but will bind). Or, if you’re not vegan you can sub egg whites for the aquafaba. Let us know if you give any alternatives a try!