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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]

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Ingredients You Need for Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]

For the Dry Ingredients:
  • 1 cup 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, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • A dash of allspice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt

For the Wet Ingredients:

  • 1/3 cup unsweetened applesauce
  • 1/3 cup of almond milk mixed with 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 almond butter
  • 1 teaspoon of vanilla
  • 1 tablespoon of maple syrup or extra milk or apple juice/cider (optional)

For the Apple Cider Glaze:

  • 2 cups apple cider
  • A dash of ginger, nutmeg, and cinnamon
  • Powdered coconut sugar (optional)

How to Prepare Spiced Apple Doughnuts With Apple Cider Glaze [Vegan, Gluten-Free]

  1. Preheat oven to 325°F. Grease a donut pan with coconut oil or avocado oil.
  2. Mix the dry ingredients in a large bowl with a whisk, mix well, and break up any clumps.
  3. 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.
  4. Fill the donut pan 2/3-3/4 of the way, smoothing the tops. Remember, they will rise.
  5. Keep a bowl of warm water to dip your fingers into to keep the batter from sticking to your hands as you smooth 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.
  6. For the glaze, 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. If desired, add a tablespoon or two of powdered sugar to the reduced cider for a more traditional glaze. It will thicken as it cools.
  7. Alternatively, you can roll the donuts in the powdered coconut sugar and add an extra sprinkle of cinnamon.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


These doughnuts are best eaten within a day or so.

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Nutritional Information

Total Calories: 1555 | Total Carbs: 286g | Total Fat: 39g | Total Protein: 39g | Total Sodium: 144mg | Total Sugar: 131g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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