As we inch closer to October, Fall is really about to take off and that means yummy apple cider. But while we love to drink it, eating it in a fall dessert is even better! I hope you enjoy my vegan Apple Cider Donuts recipe this season!
- 2 Cups Gluten Free All-Purpose Flour
- 3/4 Cup Lakanto monk fruit granulated sugar
- 1 1/2 Cups Apple Cider
- 1/2 Cup Unsweetened Vanilla Non-Dairy Milk
- 3 Tbsp Vegan Butter
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1 Tbsp Ground Chia or Flax Seeds
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Apple Cider Vinegar
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Salt
Topping
- 1/3 Cup Lakanto monk fruit granulated sugar
- 1 1/2 Tsp Ground Cinnamon
- 1/8 Tsp Ground Nutmeg
Heat Apple Cider in a pan over medium heat, and boil until it reduces to 1/2 cup, about 15-20 minutes. Mix in vegan butter to melt and then allow mixture to cool for 5 minutes.
Preheat your oven to 350 degrees F.
Add reduced apple cider to a bowl along with the milk, sugar, apple cider vinegar and vanilla and mix well until combined.
In a separate bowl, mix together the flour, cinnamon, cloves, nutmeg, chia or flax seeds, baking powder, baking soda and salt.
Pour into wet ingredients and whisk until nice and smooth. You don’t want to over mix, but you also don’t want any clumps in the batter.
Add to an oiled or non-stick sprayed donut pan by scooping or placing in a large ziploc bag, cutting the corner and piping in, about 3/4 full.
Bake for 11-14 minutes, or until a toothpick inserted in the donut comes out clean.
Allow to cool for 10 minutes and then transfer to a cooling rack to fully cool.
To add the coating, simply brush on some melted vegan butter to both sides and lightly dip in the sugar cinnamon mixture.
