Baked Vegan Apple Cider Donuts
Prep time
Cook time
Total time
10 ingredient baked vegan apple cider donuts covered in crunchy cinnamon sugar topping. Quintessentially fall and only 20 minutes to make!
Recipe type: Breakfast, Snack, Dessert
Cuisine: Vegan
Serves: 12 small donuts
for the donuts:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon fine sea salt
  • ¾ cup apple cider
  • ⅓ cup coconut sugar
  • ⅓ cup plain non-dairy yogurt
  • 1 teaspoon pure vanilla extract
  • ½ cup melted coconut oil, plus extra for greasing the pan
for the topping:
  • ½ cup organic granulated sugar
  • 1 tablespoon cinnamon
  • ¼ cup melted coconut oil
  1. Pre-heat the oven to 350° F. Lightly grease a donut pan with coconut oil.
  2. In a large mixing bowl or stand mixer, combine the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. Add the apple cider, coconut sugar, yogurt, and vanilla. Stir a few times to just barely incorporate, then pour in the melted coconut oil and stir until combined, being careful not to over-mix. (Adding the coconut oil last will help prevent it from becoming solid and clumping.)
  3. Spoon or pipe the batter into the prepared donut pan. Bake for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. While the donuts cool, prepare the topping: In a wide, shallow bowl, stir together the sugar and cinnamon. Brush the top of a donut with a small amount of coconut oil and dip each into the cinnamon sugar. Repeat for the remaining donuts and serve.
For the yogurt, I recommend my homemade cashew yogurt recipe. It's super easy and low in sugar.

I use a Wilton donut pan that I bought from Crate & Barrel, but it looks like it's available on Amazon for a little cheaper. This recipe makes 12 small donuts with that pan; however, donut pans can vary a lot in size, so donut yield may vary. You might need to adjust your baking time accordingly.

The donuts can be stored at room temperature for a couple of days, or in the fridge for up to a week.

Recipe lightly adapted from my Pumpkin Spice Donuts.
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