Vegan Apple Cider Donuts

These vegan apple cider doughnuts are everything a fall doughnut should be: soft, pillowy, and warmly spiced with cinnamon, ginger, cardamom, and cloves. Pull a batch from the oven and pair them with a mug of coffee for the coziest breakfast (or dessert) of the season.

Photos by Emily Caruso

I love the idea of vegan doughnuts, but so many of the ones I've tried are too cakey and dense. I want mine soft and pillowy — so a while back I set out to build my own recipe, and these chai-spiced apple cider doughnuts are what I landed on. They're tender, moist, and they freeze beautifully, which means there's no excuse not to keep a bag of them stashed away for the next time fall comfort food is in order.

Key Ingredients & Substitutions

• Ground flaxseed. Whisked with warm water to make a "flax egg," this is what replaces the egg you'd find in a traditional doughnut recipe. Let it sit for a few minutes to thicken before using. (This is the brand I use.)
• Apple cider. Use the refrigerated, unfiltered kind rather than shelf-stable apple juice — it has a much deeper, more concentrated apple flavor that carries through the whole doughnut.
• Almond milk. Any plant-based milk works here; cashew milk and soy milk are both great substitutes if that's what you have on hand.
• Coconut oil. Melted coconut oil gives these doughnuts a tender crumb, but any neutral-flavored oil will work in a pinch.
• Whole wheat and all-purpose flour. The blend keeps the doughnuts hearty without turning them dense. You can use all all-purpose flour if that's what's in your pantry.
• Warm spices. Cinnamon, ginger, cardamom, and cloves give these their chai-spiced flavor. Feel free to nudge the ratios to taste, or add a pinch of black pepper for extra warmth.
• Fresh apple. Peeled and chopped small, it adds little pockets of juicy apple throughout the doughnut. Fuji works especially well.

Helpful Tips

Use refrigerated apple cider, not the shelf-stable kind. Shelf-stable apple juice is thinner and less flavorful; refrigerated apple cider (the unfiltered kind you'll find near the dairy case in fall) gives these doughnuts real apple flavor instead of just sweetness.

Don't overfill the doughnut pan. Fill each cavity about two-thirds full. The batter rises as it bakes, and overfilled cavities will lose their signature doughnut shape.

No doughnut pan? Use a muffin tin. I've tested this myself — just fill each muffin cup with about an inch of batter. You'll end up with doughnut-height "moughnuts" that don't have a hole in the middle, which honestly just means more doughnut to enjoy.

Let them cool in the pan for a few minutes. These doughnuts are delicate while warm, so give them 5 minutes in the pan before turning them out onto a cooling rack — they'll hold their shape much better.

Make a double batch for the freezer. These doughnuts freeze beautifully, so it's worth doubling the recipe. Having a bag on hand in the freezer makes for a very easy fall breakfast.

Variations

• Maple glaze. Whisk powdered sugar with a little maple syrup and plant milk for a simple glaze to dip the tops in.
• Cinnamon-sugar coating. Brush warm doughnuts with melted vegan butter, then roll them in cinnamon sugar for a churro-style finish.
• Apple butter swap. Replace up to half the apple cider with apple butter for an even more concentrated apple flavor and a slightly denser crumb.
• Extra chai kick. Add a pinch of ground black pepper and a bit more ginger if you want the chai spices to really stand out.
• Mini doughnut holes. Use a mini doughnut pan for bite-sized versions — great for a breakfast spread or a kids' snack.

Serving Ideas

These doughnuts are best served the way they're pictured here: still a little warm, alongside a hot cup of coffee or chai tea. The spices in the doughnuts play especially well with coffee's bitterness.

For a fall brunch spread, set them out next to a bowl of sliced apples and a jar of apple butter for dipping. If you're craving even more apple desserts afterward, our vegan apple crisp is another great way to use up a fall apple haul.

Storing & Freezing

Store leftover doughnuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring them to room temperature (or give them a few seconds in the microwave) before serving for the best texture.

These doughnuts freeze beautifully. Let them cool completely, then freeze in a single layer until solid before transferring to a freezer bag or airtight container, where they'll keep for up to 3 months. Thaw at room temperature or microwave straight from frozen for about 20-30 seconds.

More Vegan Doughnut Recipes

If you love these doughnuts, be sure to check out these other vegan doughnut recipes:

• Matcha Doughnuts with Almond Glaze
• Chocolate Coconut Bacon Doughnuts
• Vegan Coconut Lemon Baked Doughnuts
• Vegan Apple Fritters

📖 Recipe

Vegan Apple Cider Doughnuts

from Oh My Veggies

These vegan apple cider doughnuts are soft, pillowy, and warmly spiced with cinnamon, ginger, cardamom, and cloves — a cozy fall treat that also happens to freeze beautifully.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 18 donuts

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Ingredients 

• 1 tablespoon ground flaxseed
• 3 tablespoons warm water
• ¾ cup whole wheat flour
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅛ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 cup apple cider, the refrigerated kind!
• ½ cup packed light brown sugar
• ¼ cup almond milk
• 2 tablespoons melted coconut oil, or any neutral-flavored oil you have on hand
• 1 teaspoon vanilla extract
• 1 large apple, peeled and chopped (Fuji works well)

Instructions

• Preheat the oven to 350°F (175°C) and grease a doughnut pan with oil or nonstick spray.
• In a small bowl, whisk together the ground flaxseed and warm water. Set aside for a few minutes to thicken into a flax egg.
• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, baking soda, cinnamon, ginger, cardamom, and cloves.
• In a separate medium bowl, stir together the apple cider, brown sugar, almond milk, melted coconut oil, vanilla extract, and the flax egg.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.
• Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
• Bake for 15-20 minutes, or until the doughnuts are beginning to brown at the edges and a toothpick inserted into the center comes out clean.
• Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition (estimated per serving)

Calories: 90kcalCarbohydrates: 17gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 125mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: apple cider donuts, vegan donuts

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