Apple Cider Donuts with Caramel Glaze

It’s finally, finally starting to look and feel like autumn, so in celebration of my favorite season I made apple cider donuts! The afternoons are still pretty warm, and the grass lush and green, but autumn has stopped tiptoeing around the edges and is now adding reds, gold, and pumpkin colored orange to the foliage. I’m definitely enjoying the cooler mornings and nights, so Yippee! I cannot wait until all the trees fully turn color. 🍁

You guys should come on over, and I’ll make more. The spicy aroma while they’re baking is mouthwatering!

The last time I enjoyed apple cider donuts was years ago in Vermont. I was with a couple of friends, and we were heading home after a day of “leaf peeping.” We stopped in at a family farm, after seeing a sign announcing fresh apple cider and homemade apple butter, and boy did that turn out to be the best decision!

The couple had also just made apple cider doughnuts, and they shared a big plateful with us. I honestly will never forget how good they were. Still warm and dusted with cinnamon and sugar. The thinnest of crispness to the outside, and OH MY GAW the inside was so tender and fluffy!! You could smell and taste the fresh apples and spices. I practically begged them to adopt me. haha

Want more fall treats like these Apple Cider Donuts? Here’s a Pumpkin Cider Donut recipe too

I love these donuts plain, or maybe with that dusting of cinnamon sugar I mentioned. My husband, who denies he has a sweet tooth ha, wants his with the vegan caramel glaze and chocolate drizzle shown in the photos. I have to admit the caramel glaze really is luscious, and it makes even plain porridge taste like dessert!

Bet these would taste even more amazing by frying them, but I have a fear of deep frying (not kidding). Also, I wanted these donuts to be a healthier treat. If you decide to go that route, you may want to make the batter “sturdier” like these vegan cake donuts or vegan brioche doughnuts. They both sound so drool-worthy!!

Apple Cider Donuts with Vegan Caramel Glaze

Print Recipe

Serves: 6 donuts Cooking Time: 30 minutes (including prep time)

Ingredients

3 tablespoons aquafaba, stirred until frothy or
1 flax egg (1 TBSP flaxseed meal + 3 TBSP warm water)*
3 tablespoons warm water
3/4 cup white spelt flour or unbleached flour
1/4 cup almond flour
1 tablespoon tapioca starch
1/3 cup coconut sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup apple cider, at room temperature*
1 1/2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Caramel Glaze:
1 tablespoon raw coconut butter (or coconut oil)
3 tablespoons plain almond butter
3-4 tablespoons maple syrup

Instructions

* If making a flax egg instead of using aquafaba: Stir flaxseed meal and water in a small bowl and set on the counter for 15 minutes.

In the meantime preheat oven to 350°F. Lightly coat a 6 donut pan with non-stick cooking spray; set aside.

In a medium bowl, whisk the flours, tapioca starch, coconut sugar, baking powder, baking soda, cinnamon, and salt together; set aside.

In a small bowl (I used the glass measuring cup with the cider in it) stir the apple cider, coconut oil, flax egg, and vanilla extract together. Pour into the flour mixture and stir just until combined.

Spoon the batter evenly between the donut wells. Smooth the tops and bake for 15 minutes, or until a toothpick inserted in one comes out clean. Remove pan to a wire rack, and allow donuts to cool in pan for 5 minutes, and them tap them out onto a cooling rack to cool completely.

Caramel Glaze or Drizzle: Stir all the ingredients together until smooth and thin enough to glaze (but not too thin, or it won't set). If your maple syrup is cold, and makes the mixture too stiff, you can microwave it about 10-15 seconds. Dunk the donuts into the topping, or drizzle it on instead. I'm going to do that the next time, because it was a little too heavy as a glaze for my taste.