Vegan Apple Cider Donuts

12 donuts
24 min

Vegan baking and "regular" baking are two entirely different things.

First of all, there is the egg replacement, and (at least for me) it isn't always just one thing. I usually end up using a combination of things, like in this recipe where I am using applesauce to moisten and bind and apple cider vinegar and baking powder to make the donuts rise.

You also can't just swap out the flour. Coconut and almond flour are very different from spelt or wheat flour. It really makes a difference in how much liquid you need to make the batter.

In this recipe, I used a whole wheat pasty flour so that I have a little texture, but the donuts remain fluffy.

There is also no white sugar in these donuts. Instead, I've opted to use maple syrup.

I splurged and bought a donut pan to bake these, but sometimes I use my mini-waffle machine which has a donut hole griddle that I can swap out for a traditional waffle.

These donuts only needed to bake for nine minutes, but follow the directions on your donut pan.

I used apple cider and applesauce to flavor these donuts.

Stir a tiny amount of almond milk into some powdered sugar (or monkfruit) to make a glaze. A tiny bit of vanilla extract can be added to this mixture to boost the flavor.

Recipe details
  • 12  donuts
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup whole wheat pastry flour
  • 1/2 cup millet flour
  • 1/4 teaspoon salt
  • 2 heaping Tablespoons arrowroot powder
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsweetened applesauce
  • 1/2 cup apple cider
  • 1/2 cup maple syrup
  • 1/2 cup refined coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 Tablespoon apple cider vinegar

Preheat the oven according to the directions on the donut pan you are using. (mine said 425)
In a small bowl, whisk together all the dry ingredients.
In a small bowl, whisk together all of the wet ingredients.
Add the wet ingredients to the dry ingredients and stir to combine. Allow the batter to rest for 5 minutes.
Fill the donut pan and bake according to the directions (I baked them for nine minutes.)
  • You can use regular pastry flour instead of whole wheat.
  • Millet flour adds some crispiness to the crust, but if you don't have it, you can just replace it with pastry flour.
  • I use the liquid, refined coconut oil which in unflavored.
  • The orange extract add another flavor dimension, but you can leave it out if you don't have any on hand.
Ann - Can’t Beet Plants
Want more details about this and other recipes? Check out more here!