Moist, tender, chock full of apple flavor and warm fall spices, coated generously with cinnamon sugar - what's not to love?! This baked doughnuts recipe is another of those happy recipes that just happens to be vegan, but you'd never know it.
Yield: 6doughnuts
Ingredients
For the doughnuts:
1cupapple cider
3/4cupfinely diced Granny Smith apple
2tablespoonscoconut oil
1flax egg1 tablespoon ground flaxmeal + 3 tablespoons water
1/3cupdark brown sugar
1/4cupunsweetened almond milk
1teaspoonpure vanilla extract
1cupwhite whole wheat flour or all-purpose flour
1teaspoonbaking powder
1/2teaspoonkosher salt
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonground ginger
Pinchground cloves
For the cinnamon-sugar topping:
1/4cupgranulated sugar
1/2teaspoonground cinnamon
Instructions
To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
Bake until the tops spring back when you poke them, 10-12 minutes.
Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don't walk away just yet! You'll want to dip the doughnuts in the cinnamon-sugar mix while they're still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).