Published: · Modified: by Kelly Peloza · 3 Comments · 172 words. · About 1 minute to read this article. · This post may contain affiliate links · This site generates income via ads. · This site uses cookies.
Do you miss eating cider donuts at the apple orchard? These fried vegan apple cider donuts are here to the rescue! They have all the flavor of the classic autumn treat finished with a cinnamon sugar coating.
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Now that snow is falling and the weather is shifting from pleasantly crisp to bitter cold in Chicago, I thought I'd give apples one last hurrah before breaking out the peppermint and gingerbread. This Vegan Apple Cider Donuts recipe from Cheers to Vegan Sweets is classic and unadulterated apple cider goodness. If you've ever wished the apple orchard cider donuts were vegan, this recipe is for you.
I don't mess around with donuts; these cake donuts are fried, not baked. A soft and pillowy donut with a crunchy cinnamon sugar coating can really only be achieved by deep frying. If you're a little anxious about frying, just remember that your kitchen will smell like a donut shop for several hours after making the donuts.
📖 Recipe
Vegan Apple Cider Donuts - Fried
Yield: 1 dozen
Prep Time: 2 hours 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Do you miss eating cider donuts at the apple orchard? These fried vegan apple cider donuts are here to the rescue! They have all the flavor of the classic autumn treat finished with a cinnamon sugar coating.
Ingredients
For the donuts:
- 2 small apples, chopped into 1⁄2-inch pieces
- 1 cup apple cider
- 1 cinnamon stick
- 1 ½ cups sugar
- 2 tablespoons vegan shortening
- 2 tablespoons vegan margarine
- ½ cup non-dairy yogurt
- 1 teaspoon vanilla extract
- 4 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
For the glaze:
- 2 cups powdered sugar
- ½ cup apple cider, warm
- 1 cup sugar
- 2 teaspoons cinnamon
- Vegetable oil for frying
Instructions
To make donuts:
- Place apples, cider, and cinnamon stick in a saucepan over medium heat.
- Bring to a boil, then reduce the heat and simmer uncovered for 9 to 10 minutes.
- Remove from heat, remove cinnamon stick, and purée the apples, leaving a few chunks, to make 1 cup of thick applesauce.
- Cream together sugar, shortening, and margarine.
- Add applesauce, yogurt, and vanilla.
- Combine flour, baking powder, baking soda, spices, and salt in a separate bowl.
- Gradually mix into the wet ingredients.
- The dough should be very thick. A sticky dough won’t hold its shape while frying, so if the dough seems watery or sticky, add flour 1⁄4 cup at a time until it reaches the right consistency.
- Using a spatula, spread dough into a 10 x 14-inch (25.4 x 35.5 cm) rectangle that is about 1 inch (2.5 cm) thick onto a baking sheet lined with parchment.
- Cover with plastic wrap, and chill for at least 2 hours.
- Once the dough is chilled, prepare your deep fryer or large pot with at least 2 inches (5 cm) of vegetable oil and heat to 350°F (180°C).
- Toss a small piece of dough in the oil. If it bubbles and rises to the top, the oil is ready.
- Cut out donuts with a 3-inch (7.5 cm) cookie or donut cutter and make holes in the centers with a smaller cookie cutter or your finger.
- Fry 2 to 3 donuts at a time for 1 to 2 minutes on each side until golden.
- Transfer to a wire rack set over a baking sheet lined with paper towels or paper bags to catch oil drips.
To make glaze:
- Stir the powdered sugar with the cider in a small bowl, whisking until it forms a smooth glaze.
- Combine the sugar and cinnamon in a shallow bowl.
- Submerge donuts in the glaze and let the excess drip off, then transfer to cinnamon sugar mixture and coat completely.
Notes
- This recipe is from Cheers to Vegan Sweets. Every dessert recipe in the book is inspired by a type of drink like coffee, tea, wine, or co*cktails!
Nutrition Information:
Yield: 12Serving Size: 1 donut
Amount Per Serving:Calories: 468Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 206mgCarbohydrates: 100gFiber: 2gSugar: 66gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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More Vegan Breakfast Recipes
- Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Muffins with Streusel Topping
- Vegan Apple Pie Pancakes with Cinnamon Apples
- Easy Vegan Cinnamon Rolls
About the author
Hi, I'm Kelly, the author and photographer of Seitan Beats Your Meat, and author of 3 vegan cookbooks. I share vegan comfort food, delectable desserts, and the occasional salad.
I am a commercial photographer by day at Kelly Peloza Photo LLC, and spend my free time cooking, baking, and styling food.
About Me
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Comments
Tiffany
How much flour is supposed to be added?
Reply
Kelly Peloza
4 cups. There should be a line break between vanilla extract and flour. Thank you for bringing that to my attention! I will update that typo now...
Reply
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[…] and I’m clinging to pumpkin spice as long as I can. However, between all the apple cider (or cider donuts!), pumpkin desserts, and Halloween candy, I’m left craving some lighter fare that will still […]
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