Description
These Baked Apple Cider Donuts are moist, flavorful, and perfect for fall.
Ingredients
Scale
- ½ cup apple cider (not vinegar)
- ⅓ cup unsweetened applesauce
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup coconut sugar
- ¼ cup plain Greek yogurt
- 3 tablespoons melted coconut oil
- 1 egg
- 1 tablespoon melted coconut oil (for topping)
- ½ cup organic cane sugar
- ½ tablespoon cinnamon (for topping)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir until evenly mixed.
- In another medium bowl, whisk together apple cider, applesauce, coconut sugar, yogurt, melted coconut oil, and egg until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Spray two 6-cavity donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 6–8 minutes, or until the donuts spring back when lightly pressed. Cool in the pan for 2 minutes, then invert onto a wire rack.
- While the donuts bake, mix the cane sugar and cinnamon in a shallow bowl.
- Brush each donut with melted coconut oil on both sides, then dip into the cinnamon sugar to coat. Repeat until all donuts are coated.
Notes
- Use a donut pan to get the classic shape. Non-stick Wilton pans are recommended and affordable online.
- Best eaten the day they are baked. Store in an airtight container at room temperature for 2–3 days.
- Bake donuts in advance and store plain. Coat with cinnamon sugar just before serving to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 186
- Sugar: 19 g
- Sodium: 177 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Baked Apple Cider Donuts, donuts, fall recipes, dessert