These vegan apple cider donuts are too good for words! Deliciously spiced, moist and fluffy, these make the best fall breakfast or dessert. The batter comes together with healthier ingredients like flaxseed and applesauce. These are also baked and not fried, making them a wholesome family-friendly treat.
2cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Sugar Topping
¼cupcane sugar
1teaspooncinnamon
Cinnamon Glaze
½cuppowdered sugar
2tablespoonmelted vegan butter
½teaspooncinnamon
almond or oat milk for thinning
Instructions
Preheat the oven to 350ºF.
In a large mixing bowl, mix the flax seed meal with the hot water and let this sit for 2 minutes. Then, add the almond milk, sugar, applesauce, apple cider vinegar, melted vegan butter, baking powder, baking soda, vanilla, cinnamon, and salt together. Mix well - the mixture will start to fizz. Add the flour and mix until a batter forms.
Spoon the batter into 16 silicone donut molds that have been sprayed with nonstick spray. Bake in the oven for about 25 minutes or until the donuts have risen and are golden. Allow them to cool in the molds before removing and adding the toppings.
To make the cinnamon sugar topping, simply mix the cinnamon and sugar together in a bowl. To make the glaze, simply whisk together the powdered sugar, melted vegan butter, and cinnamon. If the mixture is too thick to dip the donuts into, add 1-2 tablespoon of almond milk to thin the glaze.
Dip the donuts into the cinnamon sugar or the glaze and serve!
Notes
These are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container at room temperature. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up.