Baked Apple Cider Donuts
A lighter, baked take on orchard apple cider donuts — gluten-free, dairy-free, and vegan, with a double dip in cinnamon sugar.
- Prep Time
- 15 min
- Cook Time
- 15 min
- Total Time
- 30 min
- Servings
- 12 donuts
A local donut shop here got my apple cider donut craving fired up after posting about the ones they were serving in the shop — if you're ever near Chapin, go find Chickenbutt Donuts and follow their page, the owner's sense of humor is unmatched.
Since I like improvising healthier versions of the treats I love, I played around until I landed on this baked, gluten-free, dairy-free, vegan take. My kids devoured them and my skeptical husband approved too, so I'm calling this one a win — even if it isn't quite as decadent as the shop's version, it's a donut I can make at home any time the craving hits.
Ingredients
For the Donuts
- 3 cups oat flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup applesauce
- 1/4 cup ground flaxseed meal + 3/4 cup water (combined, set aside 5 minutes)
- 1/2 cup coconut oil
- 1/2 cup apple cider
For the Topping
- 1 cup apple cider
- 1 cup granulated sugar
- 1/4 cup cinnamon
Instructions
- 1Preheat oven to 350 degrees.
- 2Whisk the dry ingredients together, then add the wet ingredients and stir just until combined.
- 3Spoon the batter into a pastry bag, cut off the tip, and pipe into greased donut pans almost to the rim.
- 4Bake for 14-16 minutes, until lightly browned on top.
- 5Turn donuts out onto a parchment-lined cooling rack and cool slightly.
- 6Combine the sugar and cinnamon for the topping in a bowl and whisk together.
- 7Dip the top of each donut into the apple cider, then press into the cinnamon sugar mixture.
Tips
- Save any leftover cinnamon-sugar mixture in a covered bowl for topping other baked goods.
