Baked Apple Cider Donuts

One of our favorite fall treats are apple cider donuts from a local apple orchard. They are always freshly made and still warm. The donuts are light and soft and, of course, coated in the signature cinnamon sugar mixture.

I decided to create my own recipe so we can enjoy these sweet baked goods anytime we want. They’re just as soft, tender, and perfectly spiced as the versions we love from the orchard, but these are baked, not fried, making them a tad healthier.

I’m not trying to fool anyone – these donuts are not health food – they are sparkling with sugar after all. But, they are a healthier option than what you’ll find at your local apple orchard.

They are dairy free, egg free, soy free, and oil free! The batter is refined sugar free. And, the donuts are baked, not fried. Best of all, they have that light, melt-in-your-mouth texture that you expect from these fall sweet treats.

Spelt flour ~ I love spelt flour for how light and fully and it is. You can sub all-purpose flour or a gluten free all-purpose flour blend if you wish.

Coconut sugar ~ I love coconut sugar for its slightly caramel-like flavor. It’s less processed than traditional sugars, which is good. Feel free to sub organic light brown sugar in the same amount. White sugar will be too sweet here.

Apple cider ~ While apple juice will technically work as a substitute, it isn’t nearly as complex in flavor.

Use leftover apple cider to make this dreamy Apple Crisp Oatmilk Macchiato!

Coconut milk ~ Light or full fat will work here. Light coconut milk has no coconut flavor, but since only ¼ cup is needed, you won’t taste coconut with the full fat stuff either. Soy milk would be a good alternative.

In a separate small bowl or large measuring cup, whisk together the wet ingredients (3). Pour the wet into the dry (4) and mix to combine (5).

Pour the batter into a pastry bag (or plastic zip top bag). Snip off a small piece of the corner of the bag and squeeze the batter into the donut pan cavities almost of the top, but not quite (6). Alternately, you can spoon the batter into the donut pan as well.

Bake for about 12 minutes until firm.

Meanwhile, mix together sugar and cinnamon on a rimmed plate or shallow bowl. While the donuts are still warm, dip each one into the sugar mixture and press gently (7).

I did this on one side only, but you can certainly dip both sides if you prefer.

Counter: These Baked Apple Cider Donuts are best eaten warm on the day you make them. However, they will keep well for 1 to 2 days in an air-tight container on the counter.

Fridge: You can store them longer in the fridge in an air-tight container, for about 4 to 5 days.

Freezer: You can even freeze these donuts! Store them for up to 3 months in a freezer safe bag or container.

Reheat: Gently warm in the microwave next to a cup of water for 15 to 20 seconds. The cup of water will create steam that will keep the donut moist.

~ Be sure to use apple cider, not apple juice! Apple cider is much more complex in flavor. Apple juice is very bland in comparison.

~ Canned coconut milk tends to separate in the can. Shake the can vigorously before opening to mix it up well. If it still looks a little separated upon opening the can, pour it into a blender and give it a whiz for a few seconds to fully combine before measuring out what you need for this recipe.

~ While not a necessity, a pastry bag and tip will help you fill the cavities in the donut pan quickly, evenly, and mess-free.

~ Give the donuts a dunk in the cinnamon sugar mixture while they are still warm. This will allow the sugar to stick without using melted butter like in traditional recipes.

FAQs