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    You are here: Home / Breakfast / Cinnamon Sugar Apple Cider Doughnuts

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: October 19, 2018

    Cinnamon Sugar Apple Cider Doughnuts

    Jump to Recipe Print Recipe
    Vegan Apple Cider Doughnuts

    Soft, fluffy, coated in cinnamon sugar, and bursting with fall flavors, these baked apple cider doughnuts bake up in minutes and are a delicious way to celebrate the season. Guaranteed to satisfy your sweet tooth!

    Stack of Vegan Apple Cider Doughnuts on a Plate with Cinnamon Sticks

    Weekend breakfast on the front porch is one of my favorite fall activities. I mean, breakfast on the front porch is a favorite activity of mine all the time, but it seems like fall is just about the only time of year that it really works for me. I get so excited about the cool weather and the prospect of wrapping myself up in a cozy sweater with a hot cup of coffee!

    So I try to make breakfast extra special on those occasions when my husband an I can actually enjoy it on the porch. Like, maybe as in so special that there's dessert involved. Donuts work great for that because, somehow or another, they became the dessert that it's socially acceptable to eat for breakfast.

    I don't question it. I just eat healthy most of the time and enjoy my porch doughnuts for a few months late in the year.

    Stack of Vegan Apple Cider Doughnuts with a Cup of Cider in the Background

    Maybe that explains why the majority of the doughnut recipes on this blog are fall-ish. Gingerbread, apple crumble, And now apple cider!

    This is the first time I've shared a sugar-coated doughnut recipe on the blog. I usually go for frosted, but this time around a sugar coating seemed like a good chance to work some extra cinnamony goodness into my doughnuts.

    These doughnuts start with a simple batter you can mix up by hand. Start with your dry ingredients, then add the wet and stir just until mixed. Next, transfer the dough to a lightly oiled doughnut pan. You can use a pastry bag or a zippy bag with the corner snipped, or you can be lazy like me and just spoon it in. :)

    Collage Showing Steps for Making Vegan Apple Cider Doughnuts: Mix Wet and Dry Ingredients, Stir, and Spoon Into Doughnut Pan

    Bake the doughnuts, then let them cool a bit while you melt some vegan butter and mix up some cinnamon sugar.

    Vegan Apple Cider Doughnuts Cooling on a Rack

    When the doughnuts are cool, brush them with the melted butter then dip them in your cinnamon sugar.

    Collage Showing Steps for Coating Apple Cider Doughnuts: Brush Doughnuts with Vegan Butter, Then Roll in Cinnamon Sugar

    Head on out to the cool fall air and enjoy with a cup of coffee.

    Tips for Making Delicious Apple Cider Doughnuts

    • What's vegan butter, you ask? Some people ask this! Is it just margarine? Sort of. Some margarine has dairy in it. Look for products labeled vegan, like Earth Balance and I Can't Believe It's Not Butter (It's Vegan!).
    • These doughnuts are best eaten as soon as possible, but if you can't swing that they'll keep for a day or two at room temperature in a sealed bag or container.
    • Can these be made gluten-free? I haven't tried, so I can't be sure, but I've had luck with Bob's Red Mill Gluten-Free All-Purpose Flour in similar recipes.

    Vegan Apple Cider Doughnuts

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Stack of Vegan Apple Cider Doughnuts on a Plate with Cinnamon Sticks
    5 from 4 votes
    Print

    Apple Cider Doughnuts

    Soft, fluffy, coated in cinnamon sugar, and bursting with fall flavors, these baked apple cider doughnuts bake up in minutes and are a delicious way to celebrate the season. Guaranteed to satisfy your sweet tooth!

    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 13 minutes
    Total Time 28 minutes
    Calories 320 kcal
    Author Alissa Saenz

    Ingredients

    For the Doughnuts

    • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
    • ½ cup organic brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¾ teaspoon salt
    • ⅔ cup apple cider
    • ¼ cup canola oil (or your favorite baking oil)
    • 1 teaspoon vanilla extract

    For the Coating

    • 2 tablespoons melted vegan butter
    • ½ cup organic granulated sugar (I used coconut sugar)
    • 1 teaspoon ground cinnamon

    Instructions

    1. Preheat the oven to 350°.

    2. Lightly oil a 6-cavity doughnut pan.

    3. To make the batter, stir the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together in a medium mixing bowl.

    4. Stir the cider, oil, and vanilla together in a separate bowl or large liquid measuring cup.

    5. Add the cider mixture to the flour mixture and stir just until mixed.

    6. Spoon (or pipe, using a pastry bag) the batter into the doughnut cavities

    7. Bake for about 13 minutes, until the doughnuts spring back when lightly touched.

    8. Transfer the doughnut pan to a cooling rack and allow the doughnuts to cool.

    9. While the doughnuts cool, stir the sugar and cinnamon for the coating together in a small bowl.

    10. When the doughnuts are cool, remove them from the pan.

    11. Brush each doughnut with melted butter, then dip it in the cinnamon sugar mixture to coat.

    12. Serve.

    Nutrition Facts
    Apple Cider Doughnuts
    Amount Per Serving (1 doughnut)
    Calories 320 Calories from Fat 120
    % Daily Value*
    Fat 13.3g20%
    Saturated Fat 1.9g10%
    Sodium 440mg18%
    Potassium 139mg4%
    Carbohydrates 46.8g16%
    Fiber 3.6g14%
    Sugar 23.2g26%
    Protein 3.1g6%
    Calcium 50mg5%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Smoky Baked Tofu Sandwiches with Wasabi Cashew Mayo
    50 Cozy Vegan Fall Stews »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jenna says

      October 20, 2018 at 8:21 am

      Do you think I could make these as mini muffins, since I don't have a donut pan?

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:34 am

        Yup! I've made other doughnut recipes in muffin pans and it always works. I've never done mini muffins though, so I'm not sure of the cook time. I'd start checking them at 8-9 minutes and every couple minutes after that.

        Reply
    2. Barb says

      October 21, 2018 at 7:02 pm

      5 stars
      I made these yesterday and they are delicious! Super hard to resist. I doubled the batch brought half to visit family. My almost 10 year old nephew took one bite and gave an enthusiastic thumbs up -- and that's not easy to get!! I'm planning to make up a double batch to bring to the office too. I can always rely on your recipes -- thanks for another great one.

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:33 pm

        Yay!! I'm always happy to hear when a recipe passes the kid test. :) Glad they were a hit! Thanks Barb!

        Reply
    3. Trish says

      November 03, 2018 at 12:19 pm

      Would this work with apple sauce instead of oil? Trying to stay clear of processed fats but it’s hard finding yummy wfpb desserts 😊

      Reply
      • Alissa Saenz says

        November 04, 2018 at 2:24 pm

        I think so, but I haven't tried myself so I can't be totally sure. I'd love to hear how it works out if you do!

        Reply
    4. Ashley Hoober says

      November 19, 2018 at 3:36 pm

      5 stars
      This is such a wonderful recipe! Doughnuts were moist and dense in all the right ways! Thanks for sharing.

      Reply
      • Alissa Saenz says

        November 20, 2018 at 4:55 pm

        Yay!! I'm so glad you enjoyed them!!

        Reply
    5. Jess says

      August 22, 2019 at 11:59 am

      5 stars
      I made 4 batches in one week! (Because of course, I needed to make use of all the apple cider). I had to make sure to not let them cook longer than 12-13 minutes, or they would be dry. I also threw in 2 TB flax seed. Towards the last batch, I only had 3/4 cup of all purpose flour, so I substituted oat flour and they came out great, just a little more dense!
      Thank you for the amazing recipes!

      Reply
      • Jess says

        August 22, 2019 at 12:02 pm

        I meant whole wheat flour, not all purpose! :)

        Reply
      • Alissa Saenz says

        August 25, 2019 at 10:46 am

        Wow! I'm so glad you're enjoying them! Glad to hear they work with oat flour - that's one of my favorites for baking lately. Thanks Jess!

        Reply
    6. Mary says

      October 06, 2019 at 7:10 pm

      Hi! Any change at all for high altitude??? I’m in Denver....
      thank you!!

      Reply
      • Alissa Saenz says

        October 13, 2019 at 11:14 am

        I'm afraid I don't have much experience with high altitude baking! My best suggestion would be to try the guidelines in this article: https://www.kingarthurflour.com/learn/resources/high-altitude-baking

        Reply
    7. Kathy Woolston says

      October 19, 2019 at 2:04 pm

      5 stars
      Perfect apple cider donuts!
      I am such a fan of baked donuts I have one of those large pans that bakes 20 donuts at a time. I doubled the recipe & ended up with 14 delicious donuts. Thanks for the recipe!

      Reply
      • Alissa Saenz says

        October 20, 2019 at 2:06 pm

        Glad you enjoyed them! Thanks Kathy!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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