Vegan Apple Cider Donuts
These cake-like vegan apple cider donuts are ready In under 30 minutes! Perfect for breakfast or dessert! A delicious fall vegan recipe!
Servings 8 donuts
For the topping
- 6 tbsp unsalted vegan butter, melted
- 1 cup coconut sugar (can sub for vegan cane sugar)
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch ginger
- 1 pinch allspice
Preheat oven to 350 degrees.
Grease two donut pans. Set aside.*We used these donut pans.
Add all the dry ingredients in a bowl and whisk together.
Add in the wet ingredients in, adding the apple cider vinegar last. Mix well.
Pipe or spoon the batter 3/4ths of the way full into greased donut pans.
Bake for 10-12 minutes or until cooked thoroughly.
While donuts cook, melt the butter in a small bowl. Then mix all the remaining topping ingredients together in a bowl with a fork.
Remove donuts from oven and let cool for 10 minutes before topping.
Coat the donuts by brushing on the melted butter and the covering both sides with the topping.
Serve immediately. (*See notes)
*Note: The melted butter and topping should not be added unless eating within 4-6 hours.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Includes using all the topping. If you do not use it all, the values would be reduced.
Serving: 1donut | Calories: 314kcal | Carbohydrates: 61g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 212mg | Fiber: 2g | Sugar: 30g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg