Vegan Gluten-Free Apple Cider Donuts

5 from 7 votes

Vegan Gluten-Free Apple Cider Donuts

Vegan gluten-free apple cider donuts are moist and fluffy, filled with apple flavor, and ready in 30 minutes. These baked donuts are dunked in apple cider then rolled in cinnamon sugar to infuse each bite with the taste of fall.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: donuts (2.75" diameter)

Calories: 186kcal

Author: Sarah Pilley

Equipment

2.75" donut pan 12-cavity

Ingredients

Apple Cider Donuts

2 ¾ cups oat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon sea salt
⅔ cup apple cider
½ cup soy milk
⅓ cup maple syrup
2 tablespoons canola oil

Cinnamon Sugar Coating

¼ cup granulated white sugar
1 tablespoon cinnamon
¼ cup apple cider

Instructions

Apple Cider Donuts

Preheat oven to 350°F. Lightly oil a donut pan and set it aside.
Add 2 ¾ cups oat flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, and ¼ teaspoon sea salt to a large bowl. Whisk to combine.
Add ⅔ cup apple cider , ½ cup soy milk, ⅓ cup maple syrup, and 2 tablespoons canola oil to the bowl with the dry ingredients. Whisk to combine until no floury bits remain.
The donut batter will be really thin at this point. Set it aside to rest for 5 minutes to allow the batter to thicken. The oats need time time absorb the liquid.
Spoon the batter into the prepared donut pan. You can fill them all the way to the top of the cavity. Just don't cover the center post. Wipe away any excess batter to ensure each donut comes out with a hole in the center.
Bake for 10 to 12 minutes, or until the donut springs back when pressed lightly with your finger. If an indent remains bake another 1 to 2 minutes.
Turn the donut pan upside down on a wire rack to dump out the donuts. They should fall out pretty easily if you've sprayed the pan. You can try running a knife around the edge of each donut to help them release from the pan.
Let the donuts cool for about 5 minutes.

Cinnamon Sugar Coating

Mix together ¼ cup granulated white sugar and 1 tablespoon cinnamon in a small bowl to make cinnamon sugar.

There will be some cinnamon sugar leftover, I like to add it to an old spice jar with a shaker. Then you can use it for other recipes or to sprinkle onto toast!

Add 1 tablespoon cinnamon to a separate small bowl.
Quickly dunk the donut into the bowl of apple cider and flip to coat the other side. You don't want to leave it in there longer than half a second. You could also brush the donut with apple cider but I found dunking to be more effective in coating the entire donut.
Place the donut in the bowl of cinnamon sugar. Flip to coat the other side.
Repeat with remaining donuts. Enjoy!

Notes

Donut pan: Depending on the size of your donut pan the quantity will vary. My batch yielded 12 and the donut pan I used was about 2.75" in diameter. Since I only had 1 pan, I had to work in 2 batches. If you're in the same boat just make sure to clean out the pan in between and spray it again. If you don't have a donut pan, add the batter to a mini muffin tin to make cute apple cider donut holes!

Oat flour: For this recipe I would recommend either using store bought or sifting homemade oat flour. If you are making oat flour, you need 3 ⅔ cups rolled oats to make 2 ¾ cups oat flour.

Storage and reheating: Store gluten-free apple cider donuts in an airtight container or tightly sealed ziplock bag at room temperature for up to 2 days. You can store them in the refrigerator for up to 4 but must reheat them in the microwave for 20-30 seconds. They are really best eaten fresh, day of!

Nutrition