I have a feeling I’m not alone in saying I am SO ready for Fall to finally be here. It’s not just the endless baking that’s got me excited, but it’s the actual ingredients we get to bake with! Yes there’s pumpkins, cranberries, and squash, but most importantly there are sweet delicious apples! The only thing more fun to bake with than apples themselves? Well, that would be apple cider! If you’ve never had the pleasure of eating apple cider doughnuts at the fair or any “you-can-pick” farm, now is your chance to make and devour them at home. I can’t wait for you to try these fluffy Vegan Apple Cider Doughnuts!
Ready for fall and all the doughnuts: Jump to Recipe
Growing up, I used to look forward to Apple Picking at Beak & Skiff Farms in Upstate NY all year round. It wasn’t just the fact that we would eat handfuls of apples right off the trees, but it was the bags of apples we brought home for baking that was the real treat. While we were at Beak & Skiff, we’d always grab a fresh baked good and come home with a few cartons of fresh cider as well. I’m not going to lie, back then my baking skills weren’t quite as adventurous, so apple season pretty much meant endless apple crisps. However, getting an apple cider doughnut out at the store or a “you-pick” farm was always a favorite treat of mine. When I thought about what the first Fall recipe should be on the blog, my mind immediately drifted to creating a perfect vegan version of these fluffy cider doughnuts!
What really made these doughnuts go from good to great was the first step in the recipe; reducing the apple cider. This was a trick I actually first stumbled across reading taste of home’s apple cider doughnut recipe, so I knew I had to try it when making my vegan version. To test them out, I made them both ways and can say that, while this recipe still works without reducing the apple cider, the flavor is SO MUCH better when you do! I also decided that I’d go ahead and add some applesauce to the recipe as well because the more apple flavor we can fit in, the better! To finish off the doughnuts, you’ll want to roll these doughnuts in a mixture of cinnamon and sugar TWICE for the perfectly coated doughnuts.
Now, these doughnuts are another baked doughnut recipe so you will need to use a doughnut pan to make them. I’ve linked at the bottom of this post, but also put the Wilton Donut Pan I use here for you if you don’t want to scroll. Honestly, I’m not to keen on fried food, so this pan is worth it if only for the baked doughnut recipes to come on SGTO!
I can’t wait for you all to make and devour this perfect Fall treat! If you follow me on social media, you know there’s a bunch of fall cakes, buns, and savory dishes coming your way in the next few weeks. I’ll see you back here next Wednesday for something savory!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- As mentioned above, you’ll need a doughnut pan to make this recipe. It’s worth the investment and I love the Wilton Donut Pan I have!
- You likely see me call out “vanilla bean paste/extract” in all my recipes and that is because, for most of my baked recipes, I use paste vs. extract. I love how it gives off a strong vanilla taste and you can see the beans mixed in. YUM! My favorite brand is Heilala Vanilla. It’s a little pricey, but I feel it takes the flavor of my baked goods to the next level.