Vegan Apple Cider Donut Holes
The best BAKED apple cider donut holes bursting with Fall flavors and rolled in a cinnamon-sugar coating.
Servings: 28 donut holes
Equipment
- donut hole pan
- Mixing bowls
Ingredients
for the donut holes
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp finely ground sea salt
- ½ cup organic brown sugar packed
- ½ cup organin cane sugar
- ½ cup apple cider hot
- ½ cup almond milk room temperature
- ¼ cup unsweetened applesauce room temperature
- 2 tbsp extra virgin coconut oil or neutral flavored oil of choice, room temperature
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
for the cinnamon sugar coating
- ½ cup organic cane sugar
- 2 tbsp cinnamon
- 2 tbsp melted vegan butter or coconut oil
Instructions
- Preheat the oven to 350 F° and prepare your donut hole pan with non-stick spray and then set it aside.
- In a mixing bowl, stir together the flour, spices, baking soda, baking powder and salt and then set it aside. In another bowl, whisk together the hot apple cider with the sugars. Add in the milk, applesauce, coconut oil, vinegar and vanilla and whisk until well combined.
- Add the wet ingredients to the dry and stir until no dry spots remain. Use a cookie scooper or spoon to fill the donut hole cavities with about 1 ½ tablespoons of batter. Bake the donut holes for 12-14 minutes and cooked through.
- Let the donut holes cool slightly. In a shallow bowl, stir together the cinnamon and sugar. Brush the donut holes with melted vegan butter and then roll them in the cinnamon sugar to coat.
Notes
These donuts are best if stored in an airtight container for up to 3 days or freeze for up to 3 months.