Ah, the mid October feels are settling as it is officially the season of all things sweaters, lattes, and...apple cider doughnuts! I have been working on perfecting this recipe finding the most satisfying sugar combinations, right amount of cakiness, and most delicious amount of apple cider. With this allergy friendly and vegan recipe, I achieved of all of these qualities. If they last long enough to be stored as leftovers, your apple cider doughnuts are best 2 days after baking and store well in a glass pan covered in plastic wrap. Keep reading for all the details on your next favorite Fall sweet!
Serves: 14 doughnuts (3" diameter)
1 and 1/4 cups apple cider
2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg replacer, I use EnerG egg replacer
2 Tablespoons allergy free butter substitute, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup non dairy milk
1 teaspoon 100% pure vanilla extract
Start by adding the apple cider to a sauce pot and heat on the stove for 15-20 minutes until it reduces to 1/2 cup. This allows the apple cider to become more concentrated and have a stronger flavor. Remove from the heat and let cool until room temperature.
Preheat oven to 350°F and grease a nonstick doughnut pan with the allergy free butter substitute. Set aside.
In a large bowl, add the flour, baking powder, baking soda, and ground cinnamon whisking together to incorporate well.
In a medium bowl, whisk together the egg replacer, melted allergy free butter substitute, brown sugar, and granulated sugar until smooth. Whisk in the non dairy milk, vanilla extract, and reduced apple cider.
Pour the wet ingredients into the dry ingredients. Gently mix together with a spatula. Be careful not to over mix the batter or you will end up with tough textured doughnuts. Mix together until all ingredients are just combined - it is okay if a couple of small lumps remain in the batter.
Pour the batter into the greased doughnut pan filling each mold halfway full. It may seem as though you need to fill the molds with more batter but this batter will rise high in during baking. Bake the doughnuts holes for 10 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.
To make the topping, add the granulated sugar and ground cinnamon to a bowl whisking together to evenly distribute the two together.
Remove the doughnuts from the oven and then from their baking pan. Lightly dip the tops of each doughnut into the melted allergy free butter substitute and coat thoroughly in the cinnamon sugar mix. I found using a spoon and my hand the most efficient way to coat the doughnuts. Repeat this step until all doughnuts are generously coated in the cinnamon sugar mixture.