Vegan Gluten-Free Apple Cider Baked Donuts
Soft baked vegan and gluten-free apple cider donuts flavored with apple cider, applesauce, and warm spices, with an optional cinnamon sugar coating.
Ingredients
Donuts
- 1/4 cup aquafaba liquid from canned chickpeas
- 1/4 cup oil avocado, olive, or melted coconut
- 1/3 cup coconut sugar or organic cane sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- Pinch ground ginger
- Pinch ground nutmeg
- 1/3 cup unsweetened applesauce or apple butter for stronger flavor
- 1/2 cup apple cider not vinegar
- 1 1/2 cups almond flour
- 1 heaping cup gluten-free flour blend 1 cup + 2 Tbsp
- 2 tsp baking powder
- 1/2 tsp baking soda
Cinnamon Sugar Coating (optional)
- 3 Tbsp melted vegan butter or coconut oil
- 3 Tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Grease two 6-cavity donut pans or one 12-cavity pan.
- Whip aquafaba in a small bowl with a mixer until soft peaks form (or as fluffy as you can get it).
- In a large bowl, whisk together oil, sugars, maple syrup, vanilla, salt, and spices. Add applesauce and apple cider, then whisk again.
- Stir in almond flour, gluten-free flour, baking powder, and baking soda until just combined. Gently fold in aquafaba.
- Spoon or pipe the batter into the donut pan, filling nearly full.
- Optional: Sprinkle with cinnamon sugar before baking.
- Bake 20–22 minutes or until a toothpick comes out clean and tops feel firm.
- Cool a few minutes, then carefully remove from pan. Optional: brush with melted butter and roll in cinnamon sugar.
Notes
Rachel’s Tips & Swaps
Aquafaba sounds fancy, but it’s just chickpea liquid—and it’s magic for texture. If you want nut-free, swap almond flour for oat flour. These were a huge hit at our Friendsgiving brunch last year, and Emma helped whisk the aquafaba like a champ.
Make-Ahead & Storage
Best served fresh, but they’ll keep a cou