An easy recipe for a seasonal favorite, these apple cider doughnuts are dense, cake-y rounds that taste just like fall. They’re slightly sweet, with a hint caramel, vanilla, maple and spiced cider of course! Dusted with cinnamon and sugar, these baked beauties are the perfect way to welcome the season.
Inspired by the doughnuts typically sold at apple farms in the fall, this recipe starts with a reduced apple cider syrup to boost the apple flavor. Warmly spiced, these cake doughnuts are made from a loose dough that yields a crispier outer crust and a tight crumb interior. Best of all, they can be baked instead of fried. These apple cider doughnuts are so much lighter than their yeasted, fried counterparts. Which means I’m able to eat one (or five) without feeling heavy afterwards.
Also exciting to note is the use of aquafaba, in this recipe. Ever since I learned about this magical egg replacer, I’ve been looking for just the opportunity to try it. And I have to say, I’m incredibly impressed with the results.
Back to these apple cider doughnuts though. They’ll make you excited about fall and come together quickly. They’re best served warm with a fresh dusting of cinnamon and sugar on top. I enjoy mine with a cup of coffee in hand and a good book.
Preheat the oven to 350 degrees. Grease a doughnut pan lightly with buttery sticks or cooking spray.
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.
Mix 2 tsp of apple cider vinegar and almond milk (you are essentially making buttermilk here) together and set aside to let the mixture curdle a bit.
Mix all dry ingredients except for chia seeds (flour, baking soda, baking powder, cinnamon and pumpkin pie spice) 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. Do 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.