These doughnuts are the epitome of autumn. Warm apple cider and cozy spices? It doesn't get more autumnal than that! Eat a doughnut or two with a mug of warm apple cider right after you go apple picking, and then jump in a big pile of leaves for the full fall experience.
Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]
- 1 cup of gluten-free oat flour (you can make your own by running whole rolled oats through your blender or food processor, blend very fine for the best texture)
- 3 tablespoons ground golden flax seeds
- 1 1/2 teaspoons cinnamon (sometimes I do 2 teaspoons)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Dash of allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/3 cup of unsweetened applesauce
- 1/3 cup of almond milk plus 1 teaspoon of apple cider vinegar or lemon juice (plus extra milk as needed)
- 4 Medjool dates, soaked in hot water for a few minutes to soften, then drained
- 2 tablespoons of almond butter
- 1 teaspoon of vanilla
- 1 tablespoon of maple syrup (optional, can sub in extra milk or apple juice/cider)
Apple Cider Glaze:
- 2 cups of apple cider
- Spices: dash of ginger, nutmeg, cinnamon
- Powdered coconut sugar, optional (just blend a cup of coconut sugar in your blender until it is milled into a fine powder)
- Preheat oven to 325°F. Grease a donut pan with coconut oil or avocado oil.
- Mix the dry ingredients in a large bowl with a whisk, mix very well and break up any clumps.
- Add all the wet ingredients to your blender and blend on high until smooth. Pour into the dry ingredients and mix with a wooden spoon. Add an extra tablespoon of almond milk if the batter seems to dry. It should be thick, moist and sticky, with no dry clumps.
- Fill the donut pan 2/3 to 3/4 full, smoothing the tops. Remember they will rise. I kept a bowl of warm water to dip my fingers into to keep the batter from sticking to my hands as I smoothed it. Bake at 325°F for about 18 minutes, checking after 15 minutes. They will be firm to the touch and lightly golden. Let them rest in the pan for a good 10-15 minutes before removing from the pan and cooling completely. I think they taste the best after another hour or so, and you can always reheat them a little bit.
- For the glaze, simply bring the apple cider and spices to a low boil in a small pot. Continue to simmer for about 20-30 minutes until the cider has reduced by more than half. Let it cool. Add a tablespoon or two of powdered sugar to the reduced cider for a more traditional glaze, if desired. It will thicken as it cools.
- Alternatively, you can roll the donuts in the powdered coconut sugar and add an extra sprinkle of cinnamon. Yum!
These doughnuts are best eaten within a day or so.
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