Can you believe that Thanksgiving is already this week? It feels like the year has just flown by! I could definitely use a little more time to plan for my Thanksgiving party. This year, I’m hosting a vegan friendsgiving with some of my vegan and vegetarian friends, and although the planning is a little last minute, I can’t wait to partake in all the delicious food. We’re going to have a Field Roast Celebration Roast as our main, along with tons of delicious sides, including:
However, even with all these delicious dishes, there’s still something missing: dessert! No Thanksgiving feast is complete without a little something sweet to finish it off. Obviously, pumpkin pie is a must, but it can be fun to great creative with some other desserts as well. I recently asked my Instagram followers for fall/Thanksgiving recipe ideas, and one of the requests I received was for some sort of apple cider dessert. When I saw this, apple cider donuts immediately came to mind! Apple cider donuts were a huge part of my childhood, since I would always get them at the farm where my family went to pick pumpkins. So, I decided to put a spin on this nostalgic treat and try making a vegan version of apple cider donuts! I’m definitely going to be making this recipe for the vegan friendsgiving I’m hosting. If you’re looking for a unique dessert to bring to the table this year, definitely give these donuts a try!
Baked Apple Cider Donuts (Vegan)
These baked donuts are full of apple cider, chunks of apple, and spices! Coated in powdered sugar, they’re the perfect sweet treat to enjoy this holiday season.
- 1 cup apple cider
- 1 medium gala apple diced
- 2 tbsp vegan butter
- 1 tbsp ground flax + 3 tbsp water
- 1/3 cup light brown sugar packed
- 1/4 cup unsweetened soy milk
- 1 tsp pure vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- Pinch ground cloves
- Confectioners sugar for topping
Add the apple cider and diced apples to a small saucepan over medium-high heat. Bring to a boil and cook for 10-15 minutes, stirring occasionally.
Remove saucepan from heat and stir in vegan butter until melted. Transfer to a glass bowl and set aside to cool for 20 minutes.
Preheat the oven to 350° and stir together the ground flax and water.
Spray a donut pan with nonstick spray and set aside.
One the apple cider mixture has cooled, stir in the flax egg, brown sugar, soy milk, and vanilla.
Whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl.
Slowly mix the wet ingredients into the dry, stirring just until combined.
Evenly divide the batter between the cavities of the donut pan, filling each about 2/3 of the way full.
Bake donuts for 10-12 minutes, or until tops spring back lightly to the touch.
Remove from oven and allow donuts to cool in pan for 5-10 minutes before transferring to a wire rack.
Fill a bowl with confectioners sugar and dip both sides of the still-warm donuts in the sugar to coat.
Return to rack to finish cooling, then enjoy!
- This recipe makes enough batter for 7 donuts, so you may have to bake 6 first, then reuse the pan to bake the final donut.
- Nutrition info calculated for 1 of 7 donuts, without the powdered sugar topping