One of the best parts of apple picking is noshing on a bag of warm, delicious apple cider doughnuts when all your apples are harvested. The only downside? They're covered in grease, and you know they're not great for you. We've got you covered with these vegan apple cider doughnuts. They pack the same apple cider and cinnamon sugar punch without all of the fat and the calories. Get the taste of Fall without having to go to the orchard.
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Vegan Apple Cider Doughnuts From Lisa Barnet IngredientsDry Ingredients:
2 1/4 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Wet Ingredients:
1 1/4 cups apple cider
3/4 cup frozen apple juice concentrate, thawed
1/4 cup canola oil
1 teaspoon vanilla
Coconut oil baking spray
Cinnamon Topping:
2/3 cup maple sugar
2 teaspoons cinnamon
Directions
Preheat oven to 425°F.
Place dry ingredients in a large mixing bowl and whisk to combine. Place wet ingredients in a medium bowl and whisk together. Add wet ingredients to dry ingredients and stir until thoroughly combined. Do not overmix.
Grease a doughnut mold pan with baking spray. Transfer batter to a resealable plastic bag and make a small cut in one corner. Squeeze batter from bag to fill doughnut molds 3/4 full.
Bake for 8-10 minutes, until tops of doughnuts are light golden brown. Allow to cool slightly and remove doughnuts from pan.
Combine maple sugar and cinnamon in a shallow bowl. Spray doughnuts on both sides with baking spray and dip in cinnamon sugar to coat.

Information Category Desserts, Doughnuts Yield 12 doughnuts Cook Time 40 minutes