Apple Cider Donuts {Dairy-Free & Egg-Free}

What an incredible treat I have for you today. Apple Cider Donuts made as simply as I could make them...while also being dairy-free and egg-free.

Here's the deal. I've been taking my kids to the pumpkin patch year after year and each year I have to tell my sons they can't have the apple cider donuts. I also tell them no to the apple cider slushies, but we solved that problem this year, too! Because of our food allergies, we have to pass on food and drink made by others. 

Finally, I decided it was time to treat my boys to this delectable seasonal treat. I buckled down and figured out how to make it at home. 

The real verdict was my husband giving them a taste test, and he was im-pressed. As good as the pumpkin patch, he said. I'll TAKE it!

Here's what's great about this recipe. One, it doesn't call for much apple cider, but still tastes incredibly apple-ish. Two, I used applesauce as egg instead of a easy. Three, the only spice you need is cinnamon. I saw so many recipes with nutmeg, cardamon, cloves, etc. Everyone at least has cinnamon, right? 

This batter can be baked in a variety of pans. Use a donut pan, a muffin tin, or a mini muffin tin for adorable "donut holes". As long as they get lathered in dairy-free butter, cinnamon, and sugar...nobody is going to care what shape they are. 

This recipe makes a dozen regular size donuts. 

Let's get to this recipe, friends. And trust me, you will want to make these asap.  

{dairy-free & egg-free}

2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
5 tablespoons unsweetened apple sauce
2 tablespoons melted dairy-free butter
2/3 cup brown sugar
1/2 cup buttermilk = dairy-free milk plus 1/2 tablespoon apple cider vinegar (sit 5 minutes)
1 teaspoon vanilla
1/2 cup apple cider

5 tablespoons melted dairy-free butter
1 1/2 tablespoons cinnamon
2/3 cup sugar

Heat oven to 350 degrees.

In a large bowl stir together the flour, baking powder, baking soda, cinnamon and salt.

In a separate bowl whisk together applesauce, melted butter, and brown sugar. Then add the buttermilk, vanilla, and apple cider.

Add the wet ingredients to the bowl of dry ingredients and mix until combined. Don't overmix.

Pour the batter into a donut, muffin, or mini muffin tins, filling 1/2 full. Grease pans if needed.

Bake for 10-13 minutes, depending on the tin you use. Donuts are done when they bounce back to the touch. 

While the donuts are baking, melt the butter. In a separate bowl, combine the sugar and cinnamon together.

When the donuts are done, dip the top of each donut into the melted butter, then dip into the cinnamon & sugar mixture.

These are best eaten hot and fresh but can be stored in an airtight container. 


Anonymous said...

Yum!!! We can't wait to try them!


Jamie Kaufmann said...

Thanks, Sherie! Let us know how they turn out!