These vegan apple crumble doughnuts are made with a spiced batter studded with juicy apple chunks, and covered with a sweet cinnamon crumble topping.
So, what's everyone's favorite kind of doughnut? Back in my doughnut eating days I went for anything covered in chocolate, preferably Boston creme, but other chocolate frosted varieties worked too, as did chocolate stuffed. But I know that there's a lot more variation in other people's doughnut taste and I think most are partial towards jelly stuffed. Right?
My husband and I had a conversation about doughnut favorites recently, and he works in an office where boxes of doughnuts shot up from time to time. He's the one that tipped me off to the fact that most people favor jelly doughnuts. Apparently they disappear the quickest. That totally surprised me!
I'm not so sure I can do a vegan jelly doughnut. It's a challenge, and I'll be honest, just not something I'm into at all. But when I was talking with my husband he also mentioned apple-stuffed doughnuts — those were one of his favorites. Those apple stuffed doughnuts are kind of like the jelly ones and I guess they're popular too.
No, I'm not going to make one of those, but apple's a good idea.
Now that we've gotten what these doughnuts are not out of the way, let's talk about what they are. These baked doughnuts are made with a batter of whole wheat pastry flour with lots of spices. Applesauce makes keeps them nice and moist. I also included some apple chunks, because how could I not when they're sweet and juicy and in season.
Apple in the doughnut, applesauce in the batter, and crumble topping...now we're talking.
These doughnuts are also baked, because I'm just not prepared to start frying up doughnuts, for a number of reasons. But for baked doughnuts, they're pretty darn decadent. They're moist, sweet, delicious, and every bit as satisfying as a big old fried jelly or apple-stuffed doughnut. These little guys are kind of like little apple coffee cakes, in doughnut form, and perfect for enjoying alongside a nice hot tea or coffee in the fall.
Vegan Apple Crumble Doughnuts
These vegan apple crumble doughnuts are made with a spiced batter studded with juicy apple chunks, and covered with a sweet cinnamon crumble topping.
Ingredients
For the Crumble Topping
- ½ cup whole wheat pastry flour
- ¼ cup organic brown sugar
- 1 teaspoon ground cinnamon
- Pinch salt
- ¼ cup melted coconut oil
For the Doughnuts
- 2 cups whole wheat pastry flour
- ½ cup organic brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon powdered ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ½ cup unflavored soy or almond milk
- 6 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 1 medium apple (Honeycrisp or Pink Lady work well), peeled and finely diced
For the Frosting
- ½ cup organic powdered sugar
- 1 tablespoon unflavored soy or almond milk
- 1 teaspoon vanilla extract
Instructions
-
To make the crumble topping, stir the flour, brown sugar, cinnamon, and salt together in a small bowl. Stir in the coconut oil until fully mixed. Place the bowl in the refrigerator and allow the mixture to chill while you prepare the rest of the ingredients.
-
Preheat the oven to 350° and lightly oil a 12 cavity doughnut pan (or a couple of 6 cavity pans).
-
To make the doughnuts, stir the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl. In a separte bowl or large liquid measuring cup, stir together the applesauce, milk, oil, and vanilla. Add the applesauce mixture to the dry ingredients and stir, just until fully mixed. Fold in the apples.
-
Distribute the batter among the doughnut cavities (hands work best here), then sprinkle the tops with the crumble topping.
-
Bake for about 12 minutes, until the tops spring back when lightly touched. Transfer to a cooling rack and allow to cool completely before removing the doughnuts.
-
While the doughnuts bake, stir together the frosting ingredients in a small bowl. Add more powdered sugar if the mixture is too thin, more milk if it's too thick.
-
When the doughnuts are cool, remove them from the pan and drizzle with glaze. Serve.
jelly donuts were always my fav as a kid.. and they are my 7yr olds go to. BUT as an adult - these apple ones look AMAZING!!!!
Thanks Jeaninie!!
I confess I am reluctant to try several of your recipes, even this very excellent looking one, because of your reliance on coconut oil. As it is a source of saturated fat, established to have many of the drawbacks of animal-based saturated fat, I do not use it. I wonder if there is a replacement that can be used?
In the doughnuts themselves you could probably use canola oil, but I'm not sure that would work with the crumble topping. Vegan butter would work, but I'm guessing that's out too. You could skip it and just use the glaze, or try another type of topping if you like.
I have to agree regarding coconut oil saturated fat as this is the first thing I check in on when viewing recipes due to it being very bad for heart conditions and then some.
I'm down with these doughnuts but I agree with you- jelly doughnuts? No thanks. I was so sad that the Whole Foods near me got rid of the birthday cake and cookies and creme doughnuts for jelly filled ones. NOOO!
Oh wow...I'm so sad I missed birthday cake and cookies and cream doughnuts while they were at Whole Foods! My nearest one is about a half hour away so I miss all the good stuff!
I made these doughnuts today OMG they are delisous 😋
Yay!! I'm glad you think so!
These doughnuts were delicious for Sunday dinner dessert. I needed to cook mine for 3 extra minutes, and they were still nice and moist. Thanks for a great recipe!
I'm glad you enjoyed them! Thanks Vivian!
Hi! Is it possible to use cane sugar rather than brown sugar to make these donuts?
I don't see why not! The flavor will be slightly different, but they should still be delicious.