When I think of Autumn I think of crisp cool air, leaves changing into beautiful hues, pumpkins galore, and apple picking accompanied by apple cider donuts. As summer transitions into my favorite season or let’s face it the best season of all, I can’t help but get excited by all things fall. Unfortunately living in Miami there is lack of sweater weather and any seasonal apple picking, which means it’s up to me to enjoy a fall favorite, apple cider donuts.
I’m not ashamed that I started testing this recipe in the beginning of September ( I mean isn’t summer just pre-fall anyways) and finally mastered the perfect apple cider donut as if it came straight from an apple orchard and not the beaches of South Florida. I’m giving these donuts a vegan twist making them delectable for animal lovers and carnivores alike.
- 1 Cup All-purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Allspice
- 1/4 Cup Applesauce
- 1/3 Cup Maple Syrup
- 1/4 Cup Apple Cider
- 1 Tbs Apple Cider Vinegar
- 2 Tbs Coconut Oil melted
- 1/2 Cup Raw Cane or Turbinado Sugar
- 1/2 Tsp Cinnamon
Preheat oven to 375 degrees F.
In a bowl, whisk together dry ingredients (flour, baking soda and powder, and spices) until evenly combined.
In another bowl, combine all wet ingredients except coconut oil. Mix.
Once wet ingredients are fully mixed, stir into dry ingredients and combine.
After stirring for a bit, add in the melted coconut oil and stir in completely.
Grease your donut pan with coconut oil and pour batter evenly into donut molds.
Bake donuts in the oven for 15 minutes. Once done, let cool for a few minutes.
While donuts are cooling, mix turbinado sugar and cinnamon together.
Once donuts are cooled, toss in cinnamon sugar and enjoy