Vegan Gluten Free Cider Doughnuts Recipe
If fall is in the air where you are or if you’re visiting pumpkin patches and orchards but want a gluten free and or vegan version of those yummy cider doughnuts look no further!
These apple cider doughnuts are so much lighter than their yeasted, fried counterparts. If you’ve ever visited the orchards or farms and like me and wished you could enjoy one with your family and friends now you can make these and bring them with you!
There are different options for replacing egg in baking recipes. To keep it simple and easy for you to use what you have on hand I have laid out a couple options.
Like the original, these are their very best eaten warm with a cup of hot cider! Hmm..a cider recipe..ok ok I'll get that recipe up for you soon! I hope you enjoy!
2 tsp apple cider vinegar
1/2 cup almond milk
1/4 cup of pure maple syrup
1 tsp vanilla extract
1 1/4 cups apple cider
1 tsp pumpkin pie spice
2 tbsp chia seeds
2 tbsp EarthBalance Vegan Buttery Sticks (melted)
2 cinnamon sticks
4-6 whole cloves
1 drop Young Living's Clove Vitality Essential Oil (optional)
Egg Substitute options:
3 tbsp aquafaba (this is the water that chickpeas soak in or are cooked in)
Egg Replacer (it's a powder sold in a box at most grocery stores just follow instructions for 1 egg)
1 1/2 cups cane sugar (you can sprinkle instead of dipping them to your hearts desire)
2 tsp ground cinnamon
3 tbsp Earth Balance Vegan Buttery Sticks (melted)
Preheat the oven to 350 degrees. Grease a doughnut pan lightly with buttery sticks or cooking spray. I love these silicone pans!
For a stronger apple cider flavor, simmer cider over medium heat in a small saucepan for 15 minutes. Add cinnamon sticks and cloves during this step to make the flavor more complex. Once reduced, strain out the cinnamon sticks and cloves. Let the cider cool as you prepare the rest of the ingredients. You will need 1/2 cup of the reduced cider for the recipe. This is a great time to add ONE drop of Young Living’s Clove Vitality Essential Oil!
Mix 2 tsp of apple cider vinegar and almond milk together and set aside to let the mixture curdle a bit.
Mix all dry ingredients except for chia seeds (pumpkin pie spice, flour, baking powder, baking soda and cinnamon) in a medium size bowl and set aside.
Whisk all wet ingredients together in a small-medium size bowl (butter, maple syrup, vanilla, aquafaba, almond milk/vinegar mixture and apple cider). Add chia seeds and let mixture sit for about 5 minutes.
Add wet mixture to dry mixture and gently mix together. Be careful to not over mix. Mixture will be cakey.
Pipe batter into doughnut pan. To do this, spoon batter into a large zipped-top bag and cut off the bottom of one corner. You may need to use your hands to lightly press/shape batter into the molds.
Bake for 10 minutes.
While the doughnuts are baking, make the topping.
Mix cinnamon and sugar in one bowl and have another bowl handy with the melted butter.
Once doughnuts have baked, allow them to cool (turn over doughnut pan on a cooling rack right away).
Once cool, dip each doughnut (top) in melted butter, and then into cinnamon/sugar mixture to coat.
Serve doughnuts right away and enjoy!