I love vegan doughnuts any time of year, but especially during the fall. There’s just something really special about sitting on the back patio, wrapped in a cozy sweater with a piping hot cup of coffee and a doughnut. Maybe that explains why so many of my doughnut recipes are fall-themed. There’s vegan gingerbread doughnuts, vegan apple crumble doughnuts, vegan apple fritters, and now, perhaps my favorite, vegan apple cider doughnuts! You’re definitely going to want to whip up a batch of these babies this autumn. They’re as easy as can be, so no excuses! These doughnuts are baked, so just like my classic baked vegan doughnuts, there’s no frying involved. The batter takes minutes to whip up and bake, and when they’re all done they get brushed in melted vegan butter and dipped in cinnamon sugar, which is delicious, kind of fun, and makes for a beautiful sparkly doughnut. Step 6: Pop the doughnut pan into the oven, and bake your doughnuts until they’re puffy and spring back when lightly touched with a finger. Step 1: Preheat your oven to 350°F and oil the cavities of your doughnut pan. Step 7: Let the doughnuts cool in the pan, on a cooling rack. Tip: You can take the doughnuts out of the pan if you want to speed up cooling. Just be sure to give them at least a few minutes in the pan to finish setting, and then be very gentle when you remove them. They’ll be a bit delicate until they’re completely cool. Step 8: Stir your cinnamon sugar mixture together and melt some vegan butter. Your vegan apple cider doughnuts are ready to enjoy!
More Apple Desserts
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