Cider mill donuts are just the thing to make when you want a fall treat! These are soft, delicious, and easily made in a donut pan. Enjoy one or two with a cup of hot cider.
The one thing that’s a bit of a bummer when you have food allergies or intolerances is feeling like you’re missing out on something – not just a food, but part of an experience. And that happens to us a little bit with cider mills in the fall.
I used to LOVE cider mill donuts so much – they are hot, and fried, and rolled in cinnamon sugar. What’s not to love about that? But of course they contain egg, and wheat, and sometimes dairy, so they’re off limits for us now. I’ve solved that problem for us by making our own donuts at home with my trusty donut pan.
These homemade donuts are light and fluffy and very similar to cider mill donuts. I cannot make these fast enough for my boys – they gobble them right up!
- Flour – I used spelt flour for this recipe. You could also use all-purpose flour. I haven’t tried these with gluten free flour. I have a separate recipe for gluten free and vegan spiced cider donuts. Try that recipe if you need to be gluten free.
- Sugar – I like using coconut sugar or brown sugar in this recipe, but you can also use organic cane sugar if you prefer.
- Vegan Buttery Spread – I used melted Earth Balance Vegan Buttery Spread for a nice buttery flavor. You could use a different brand of vegan butter, or even organic canola oil.
- Baking Powder – This is a key ingredient that helps the donuts become nice and fluffy. Make sure your baking powder is fresh for best results.
Step by Step Instructions
- Place the melted vegan buttery spread in a bowl and stir in the applesauce.
- Add the coconut sugar or brown sugar.
- Add the rest of the dry ingredients, and the water, vinegar, and vanilla.
- Stir well.
- Spoon the batter into the donut pan, filling each well evenly.
- Bake at 350 degrees F for 10-12 minutes.
- Allow the donuts to cool for about 10-15 minutes before removing them from the pan. Dip each donut in cinnamon and sugar.
A donut pan is a good thing to have if you’d like to bake donuts. You can find this type of pan in any kitchen store.
If you don’t have a donut pan you can make them as muffins, in a muffin pan, or try this method for baked donuts without a donut pan.
Tips for Success
- I recommend greasing the donut pan with vegan buttery spread and dust a little flour on just to be safe. Even though donut pans are non-stick, I don’t like to take chances!
- Allow the donuts to cool for about 10 minutes before trying to remove them from the pan.
Disclosure: This post contains affiliate links.
Vegan Cider Mill Donuts.
For the topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees F. Grease the donut pan with vegan buttery spread and dust with flour.
- In a small bowl, combine the ⅓ cup sugar and the teaspoon of cinnamon, and set aside.
- Put the melted vegan buttery spread in a mixing bowl. Stir in the applesauce.
- Add the coconut sugar.
- Add the flour, sugar, baking powder, and spices to the bowl.
- Add the water, vinegar, and vanilla, and mix until combined.
- Spoon the batter into a donut pan, making sure that the batter is smooth and even with the top of each donut well.
- Bake at 350 degrees F for about 10-12 minutes. Let cool somewhat before removing from the pan.
- To remove the donuts from the pan, just turn the donut pan over onto a cookie sheet or tray, and tap the bottom of the pan until the donuts release.
- Dip each donut into the cinnamon sugar mixture. Enjoy!