Vegan Cider Mill Donuts.
These treats are so simple to make, and really taste like fall. These cider mill style donuts are delicious and allergy friendly!
Ingredients
- ½ cup vegan buttery spread melted
- 4 Tablespoons unsweetened applesauce
- 1 cup coconut sugar or brown sugar
- 1 cup white spelt flour
- 1 cup whole spelt flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup water
- 1 teaspoon white vinegar
- 1 ½ teaspoons vanilla extract
For the topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
Instructions
- 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!
Notes
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
Nutrition
Calories: 214kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 147mgPotassium: 129mgFiber: 3gSugar: 15gVitamin A: 400IUCalcium: 72mgIron: 1.1mg
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