For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.
I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.
I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened
For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.
**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.
Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!