Healthy Baked Vegan Apple Cider Donuts (or Muffins)

Try these naturally sweetened oil-free apple cider donuts featuring fragrant apple cider, apple sauce, and cinnamon.  Fantastic with a dusting of coconut sugar or powdered sugar and cinnamon.  Perfect for your autumn breakfast or brunch.

Happy Halloween!!

As I write this, I’m enjoying a delicious and healthy donut. It just so happens to be a Healthy Baked Vegan Apple Cider Donut. And lucky for you, you can make these easy donuts yourself and with little effort.

To make these donuts, you’ll need apple cider, apple sauce, apple cider vinegar, flour, baking powder, and spices. You’ll also need a donut pan or a muffin pan. I included the muffin option just in case you aren’t obsessed with making your own donuts.

I like using reduced apple cider because the flavor is a lot more concentrated and it is slightly more viscous than fresh apple cider. To reduce apple cider, pour the apple cider into a small saucepan and heat it to a rolling boil, then turn down to medium heat and continue to boil for about 20 minutes, until the cider is reduced in half.

It’s important to cool the reduced apple cider for at least ten to fifteen minutes before combining it with the other ingredients. IF you don’t want to take the time to reduce apple cider, feel free to use fresh apple cider. It will still work well in this recipe. I just think the reduced apple cider contains a fuller flavor.

I often use apple sauce (or other fruit) to naturally sweeten baked goods. It also helps retain moisture and provides a nice texture which is especially important since we aren’t using any butter or oil. Applesauce is my go-to oil replacement ingredient. And it perfectly complements the apple cider, as does the apple cider vinegar.

The next key ingredient is flour. I like using whole grain flours like spelt flour or white whole wheat flour because they’re much more neutral and lighter without sacrificing any important nutritional aspects from the whole grains. Feel free to use a mixture of flours to achieve a lighter texture.

I include a small portion of oat flour to increase moisture retention that can be missed by not using oil. Oats also improves the texture since we aren’t using eggs. You can process rolled oats or quick oats in a blender or food processor to create a very inexpensive oat flour. It doesn’t have to be very fine, just enough to absorb some liquid and retain moisture.

If following a gluten-free diet, I recommend using a quality 1-for-1 gluten-free baking mix like King Arthur or Bob’s Red Mill Gluten-free blends, though you may need to bake slightly longer when using gluten-free flour. You’ll still want to use the oat flour, just be certain they are certified gluten-free to avoid the risk of cross-contamination.

These Healthy Baked Vegan Apple Cider Donuts contain just a hint of spice and everything nice. A little hint of cinnamon, nutmeg, and cardamom contribute to the aroma and flavor of fresh apple cider donuts. These flavors perfectly capture the fall foodie experience

It’s important to prep your pan before you combine your ingredients. Since these Healthy Baked Apple Cider Donuts do not contain any oil, it’s best to use a nonstick donut pan, silicon or lined muffin pan, or grease your muffin pan with a neutral oil or vegan butter.  When baking muffins, I like using unbleached baking cups since they act similar to parchment paper. 

These Healthy Baked Vegan Apple Cider Donuts couldn’t be more simple to make. Just like making pancakes or cake, I recommend combining the dry ingredients, then the wet in a separate bowl. The wet ingredients are stirred with the dry ingredients just enough to combine them.

Then the batter is immediately spooned into the greased donut pan (or muffin pan) until evenly distributed. Because these donuts don’t rise much, you’ll want to fill to the edge of the pan. Just be sure to wipe the center area off to ensure the donut shape holds true.

Now for the fun part!!

Once the batter is evenly spread in each donut shape or muffin cup, you can either sprinkle some sugar on top or leave them plain. I like sprinkling coconut sugar on top; but you can also use date sugar, brown sugar, or organic raw sugar. Just about any type of natural sugar will work great on top of these donuts. I have not tested artificial or concentrated sugars so I don’t know how they would work. However, if you want to coat them in powdered sugar later, leave them plain for now.

These Healthy Baked Vegan Apple Cider Donuts are baked in the middle rack of a preheated oven. Because they don’t have a center, they cook relatively quickly. The hard part is waiting for them to cool enough so you can remove them from the donut pan. This is usually about ten minutes or so. I know, I know. But you want them to release from the pan and look nice, don’t you?

If you want to coat your Healthy Baked Vegan Apple Cider Donuts in powdered sugar or granulated sugar, I recommend adding a touch of cinnamon. It adds a little more color and flavor. But you must wait to coat the donuts until they are completely cool – and wait until just before serving.

The sugar seems to absorb or melt into the donut as they sit, so please enjoy these immediately. To coat the donut, you can sprinkle the sugar-cinnamon mixture all over the donut or press it into a bowl of sugar.

These donuts can be stored on the counter in an air-tight container for up to two days; in the refrigerator for up to four days, or in the freezer up to 1 month.  Simply thaw and enjoy. Please note that the sugar topping may melt due to the changes in temperature (condensation) so I don’t recommend coating at all if you plan to freeze these donuts or muffins.  

These Healthy Baked Vegan Apple Cider Donuts are fantastic for sharing at work – for breakfast or bunch. They are also great make-ahead snacks for busy mornings, when you’re traveling, or for after-school snacks. We all enjoy tasty treats, but since these don’t contain any unhealthy ingredients, you can enjoy them whenever you fancy. I love that they make such a portable breakfast option.

I hope you enjoy these Healthy Baked Vegan Apple Cider Donuts (or Muffins) as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

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Healthy Baked Vegan Apple Cider Donuts (or Muffins)

Ingredients

• 1 cup reduced apple cider* 
• ½ cup apple sauce
• 1 tsp apple cider vinegar
• 1 cup flour**
• ⅓ cup oat flour***
• 2½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)
• ⅛ tsp cardamom or allspice (optional)
• ¼ tsp salt (optional)
• Topping/Coating: 2-3 Tbsp coconut sugar, date sugar, or brown sugar for topping** (or ¼ cup powdered sugar + ½ tsp cinnamon for coating donuts) (optional – see Notes below)

Instructions

1. Make the reduced apple cider. Bring the apple cider to a rolling boil, then turn down to medium heat and continue to boil for about 20 minutes, until the cider is reduced in half.
2. Allow to cool at least 10 minutes.

1. Preheat the oven to 350° F (177°C).
2. Prepare a donut pan by greasing the inside with coconut or avocado oil. Alternatively, grease or line a muffin pan with paper cups.  Set aside.
3. In a mixing bowl or liquid measuring cup, combine 1 cup of the reduced and cooled apple cider, apple sauce, and apple cider vinegar together.  Set aside.

1. In a separate bowl, whisk together the dry ingredients.
2. Pour the wet ingredients into the dry ingredients; then fold together until just combined. (It should resemble pancake batter.)

1. Spoon the batter into the prepared donut or muffin pan, filling to the edge.
2. Evenly sprinkle sugar on top, if desired.** Alternatively, leave uncovered for a no sugar option or for powdered sugar coating later.**

1. Bake the donuts for 12-15 minutes, or until fully cooked.  To test for doneness, press the top of the donut lightly with your finger.  You’ll know it’s cooked if the top of the donut bounces back.  If using a standard muffin pan, bake for 24-28 minutes, or until a cake tester or toothpick poked in the center comes out clean.
2. Remove the pan(s) from the oven and allow the donuts (or muffins) to cool 8-10 minutes to allow for the best release. Transfer to a wire rack to cool.

1. These donuts (or muffins) are best served and enjoyed immediately.
2. You may store these on the counter in an air-tight container for up to 2 days; in the refrigerator for up to 4 days; or freezer up to 1 month.  Simply thaw and enjoy. See notes below.

Notes

* Reduced apple cider is slightly thicker and contains a lot more flavor than fresh apple cider.  It helps with the texture and provides the flavor for these healthy donuts.

** Spelt flour or white whole wheat flour work great in healthier baked goods.  You may use a mixture of flours (including a 50-50 blend with all-purpose or oat) to achieve a lighter texture. If following a gluten-free diet, I recommend using a quality 1-for-1 gluten-free baking mix like King Arthur or Bob’s Red Mill GF blends, though you may need to bake slightly longer when using gluten-free flour.

*** You can process rolled oats or quick oats in a blender or food processor to create oat flour.

** I like using coconut sugar; but you can also use date sugar, brown sugar, organic raw sugar, or powdered sugar mixed with ground cinnamon.  If using the powdered sugar, wait until the donuts are completely cool and you are ready to serve.  Otherwise the sugar may melt.  To coat, stir together the powdered sugar and cinnamon, then sprinkle all over the donut and enjoy. (I showed two variations in these photos – coconut sugar topping and powdered sugar with cinnamon coating.) Note that the sugar topping will melt due to condensation so I don’t recommend coating at all if you plan to freeze these donuts or muffins.  

*** Since these apple cider donuts do not contain any oil, it’s best to use a nonstick donut pan, silicon or lined muffin pan, or grease your muffin pan with a neutral oil or vegan butter.  I like using unbleached baking cups that act almost like parchment paper.  Allow the muffins to cool completely for the best release.  Or if you’re like my husband, wait at least 10 minutes, then carefully peel back the liner.

Makes 6 full donuts or 10 standard muffins