vegan baked donuts

These tender, fluffy Baked Chocolate Chip Donuts are melt-in-your-mouth delicious! The perfect vegan, gluten-free, &amp; nut-free dessert or morning treat.

Baked Chocolate Chip Donuts

baking powder

sea salt

(110 g) cane sugar

(120 g) tahini (I only use this one)

(83 g) unsweetened applesauce

vanilla extract

(180 ml) + 2 tablespoons dairy-free milk (I used soy)

(3 ounces; 85 g) mini vegan chocolate chips

Prep: 

Preheat the oven to 350F and grease or spray your donut moulds with nonstick cooking spray.

Dry Ingredients: 

whisk the oat flour, baking powder, and salt together in a medium bowl.

Wet Ingredients

in a separate bowl, combine the sugar, tahini, applesauce, vanilla, and non-dairy milk. Mix until the sugar is dissolved, then add to the dry ingredients and mix well, until no clumps of flour are left. Finally, fold in the chocolate chips

Bake: 

Evenly distribute the batter among your donut mould (mine fit around 1/4 cup of batter in 12 donuts), then place in the middle rack of the oven. Bake for 20-22 minutes, then remove from the oven and let set in the moulds for 5-10 minutes before removing. Cool completely on a baking rack; leftovers will keep at room temperature, in a container with a loose-fitting lid, for up to 3 days.

Perfect Sunday morning treat! They came out perfectly and I melted some chocolate chips to dip them into and they were a hit!

These baked vegan apple cider donuts are moist, fluffy, and coated in cinnamon sugar for the best Fall treat!

Vegan Apple Cider Donuts

fresh apple cider

sugar

Tablespoons apple sauce

Tablespoons oil (I prefer melted coconut oil

vanilla bean paste (or vanilla extract)

pastry flour (white or whole wheat works)

salt

cinnamon

baking soda

Tablespoons melted coconut oil (or melted vegan butter)

Begin by adding your apple cider to a small pot and bringing to a boil. Reduce heat to medium and reduce until you have 1/2 cup of apple cider left (about 15-20 minutes).

Once the apple cider is reduced, let sit for 10-15 minutes to cool before using in your recipe. Once cooled, preheat your oven to 350F.

In a large mixing bowl, add the apple cider, sugar, apple sauce, oil, and vanilla. Whisk to combine.

Then add in the  pastry flour, baking powder, salt, cinnamon, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Then, use a fork to gently sift the baking powder, baking soda, and salt into the flour. Once sifted, mix everything together until a batter forms.

Spray the donut pan with a cooking spray or gently grease with oil. Then, add the batter to the pan making sure not to cover the holes in the center. The batter should make 6-8 donuts. Bake for 12-15 minutes until the donuts are baked through.

Remove the donut pan from the oven and carefully invert onto a drying rack (I like to bring the drying rack up to the pan and then flip it there to make sure the doughnuts don't fall apart). Let cool for 10 minutes.

While the doughnuts are cooling, prepare your cinnamon sugar topping by adding the melted coconut oil or butter to a small bowl and the cinnamon sugar mixture to a larger shallow bowl.

Very lightly brush each donut with the butter/coconut oil. Then, dunk each donut into the bowl of cinnamon sugar and swirl around until coated. Let the donuts sit for about 10 more minutes and then dunk into the cinnamon sugar mixture one more time(optional, but recommended). Enjoy!

Made these once and they were fabulous. If I'm doubling the recipe, so 12 vs 6, would I still only use 1/2 cup (reduced) of cider, or would I bump that up to 1 cup (reduced)? it seems the measurement below the cider portion doesn't update when I change the amount.

Can I use Tapioca Starch in replace of cornstarch for high altitude?

For anyone baking these at high altitude with the flour + cornstarch method, use a total of 145 grams of all purpose flour plus 1 tablespoon of cornstarch, and they will come out AMAZING!
This was a wonderful, easy to follow recipe that just needed a tiny bit of tweaking for high altitude. The donuts came out super moist and fluffy 10/10!

These are incredibly perfect. Do a pumpkin one please!!

Absolutely delicious 😋 First time I made 6x, this time I made double the amount. They are quick and easy to bake and very yummy!

These were fabulous! I used whole wheat flour and the corn starch trick.

these donuts are amazing!! the best vegan donuts I’ve made

https://content.jwplatform.com/videos/Kvm4WLdT.mp4

Moist and Fluffy Vegan Apple Cider Donuts! These Baked vegan donuts are completely eggless, dairy-free, and rolled in cinnamon sugar for a crunchy topping!

Top 2 vegan baked donuts recipes from across the web

The most viewed vegan baked donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Chocolate Chip Donuts

Vegan Apple Cider Donuts

Top 2 vegan baked donuts recipes from across the web

The most viewed vegan baked donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Chocolate Chip Donuts

Vegan Apple Cider Donuts

The most viewed vegan baked donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine