These vegan apple cider donuts that are moist, fluffy, flavorful, and coated in cinnamon sugar. Baked instead of fried, they make the perfect cozy fall breakfast or dessert that's ready to be devoured in less than an hour!
0 Start by reducing your apple cider. In a medium saucepan, lightly boil apple cider over medium heat until there's 1/2 cup remaining. Start checking the amount of apple cider you have left after 10 minutes of simmering, then check every 5 minutes until you have 1/2 cup remaining. Pour reduced apple cider into a bowl or measuring cup and allow to cool for at least 10 minutes.
1 Preheat the oven to 350°F and grease your donut pan well. Prepare the flax egg and vegan buttermilk, let both sit for 5 minutes.
2 In a large bowl, whisk together reduced apple cider, melted vegan butter, flax egg, dark brown sugar, granulated sugar, vegan buttermilk, and vanilla extract.
3 Add the flour, baking soda, baking powder, and spices to the wet ingredients and fold in the ingredients using a rubber spatula until just combined. The batter will be relatively thick.
4 Using a piping bag, a ziploc bag with one of the corners cut off by 1/2 inch, or just using a spoon, fill each of the donut cavities 3/4 of the way full with batter.
5 Bake for 9-11 minutes, or until a toothpick comes out clean.
6 While the donuts are baking, mix together the sugar and cinnamon in a medium bowl.
7 While the donuts are still hot, toss them in the cinnamon sugar then place on a cooling rack. Repeat until all of the donuts are coated, then toss in the cinnamon sugar one more time to ensure they're fully coated. Serve immediately and enjoy!
