Vegan Apple Cider Donuts

So you want fall in donut form?

You know that cozy, cinnamon-sugar, apple-scented magic that makes you want to wear oversized sweaters and dramatically stare out a window? Yeah. That—but edible.

These Vegan Apple Cider Donuts are soft, warmly spiced, and baked (because we like flavor, not oil splatters). They taste like you went apple picking, made cider from scratch, and churned butter by hand… except you didn’t. You mixed things in a bowl and turned on your oven.

Let’s make your kitchen smell like autumn showed up unannounced.

Why This Recipe Is Awesome

First of all, they actually taste like apple. Not “mysterious sweet donut with vibes.” Real apple cider flavor.

Second, they’re baked. Which means:

• No frying anxiety.
• No thermometer stress.
• No oil cleanup that makes you question your life choices.

Third, they’re vegan and still ridiculously fluffy. No eggs. No dairy. No compromise. They stay soft inside with a lightly crisp cinnamon-sugar coating on the outside.

And the best part? That apple cider reduction. It intensifies the flavor and makes you look like a baking genius. It’s the kind of move that says, “Yes, I know what I’m doing.” Even if you’re baking in pajamas.

Ingredients You’ll Need

Simple ingredients. Nothing dramatic.

For the Donuts:

• 1 cup apple cider – Not apple juice. Cider = flavor.
• 1 ½ cups all-purpose flour
• ½ cup brown sugar – Adds warmth and depth.
• ¼ cup white sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg – Trust it.
• ¼ tsp salt
• ½ cup unsweetened plant milk
• ¼ cup neutral oil – Vegetable or canola works great.
• 2 tbsp unsweetened applesauce – Our egg replacer hero.
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup melted vegan butter
• ½ cup sugar
• 1 tsp cinnamon

That’s it. No obscure ingredients that require a scavenger hunt.

Step-by-Step Instructions

1. Reduce the cider (don’t skip this).

Pour the apple cider into a small saucepan. Simmer over medium heat until it reduces to about ½ cup. This takes 10–15 minutes.
Let it cool slightly. This is where the magic happens.

2. Preheat and prep.

Preheat your oven to 350°F (175°C). Lightly grease your donut pan. Not “barely touched with oil” grease. Proper grease.

3. Mix dry ingredients.

In a large bowl, whisk together flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Mix wet ingredients.

In another bowl, combine the cooled cider reduction, plant milk, oil, applesauce, and vanilla. Stir until smooth.

5. Combine gently.

Pour the wet mixture into the dry mixture. Stir until just combined.
Stop mixing as soon as the flour disappears. Overmixing = dense donuts.

6. Fill the pan.

Spoon or pipe the batter into the donut cavities, filling them about ¾ full.

7. Bake.

Bake for 10–13 minutes. They’re ready when they spring back lightly when touched.

Let them cool in the pan for 5 minutes, then transfer to a rack.

8. Cinnamon sugar time.

Brush each donut lightly with melted vegan butter. Then roll it in the cinnamon-sugar mixture.

Yes, this step gets slightly messy. No, you don’t get to skip it.

Common Mistakes to Avoid

Let’s prevent donut heartbreak:

• Using apple juice instead of cider. Not the same. Not even close.
• Skipping the reduction. You’ll lose that bold apple flavor.
• Overmixing the batter. Donuts are delicate creatures.
• Overbaking. Check at 10 minutes. Dry donuts are tragic.
• Drowning them in butter before coating. Light brush. Not a butter bath.

Remember: Gentle mixing + proper bake time = soft, fluffy donuts.

Alternatives & Substitutions

Because flexibility matters.

• No donut pan? Use a muffin tin. Call them “apple cider muffin rings” and move on.
• Gluten-free option? Use a 1:1 gluten-free flour blend with xanthan gum.
• Oil-free? Replace oil with additional applesauce. Texture will be slightly denser, but still good.
• Want extra spice? Add a pinch of cloves or allspice.
• Prefer glaze over cinnamon sugar? Mix powdered sugar with a little apple cider for a sweet cider glaze.

IMO, cinnamon sugar is the superior choice. But you do you.

FAQ (Frequently Asked Questions)

1. Can I make these ahead of time?

Yes! Bake them the day before, but coat them in cinnamon sugar the day you serve them for best texture.

2. Can I freeze them?

Freeze uncoated donuts in an airtight container for up to 2 months. Thaw, then brush and coat fresh.

3. Why are mine dense?

You probably overmixed the batter or overbaked them. Stir less. Bake smarter.

4. Can I double the recipe?

Absolutely. Just don’t crowd the oven. Bake in batches if needed.

5. Can I make these without applesauce?

You can substitute with dairy-free yogurt. Same amount. Easy swap.

6. How strong is the apple flavor?

With the reduction? Bold and cozy. Without it? Mild and slightly disappointing.

7. Are these “healthy”?

They’re baked and vegan. They’re not a salad. Let’s keep expectations realistic.

Final Thoughts

These Vegan Apple Cider Donuts are basically autumn in edible form. They’re soft, warmly spiced, and coated in cinnamon sugar like they’re ready for a photoshoot at an apple orchard.

They’re easy enough for a lazy Sunday and impressive enough for brunch guests who say things like, “Wait… these are vegan?”

Yes. Yes, they are.

Now go reduce that cider, turn on some cozy music, and make your kitchen smell like pure fall magic. Then eat one standing at the counter before anyone else sees them.

You’ve earned it.