nutritional information

Per Doughnut:

  • Calories: 117
  • Protein: 1 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 22 g
  • Cholesterol: 0 mg
  • Sodium: 109 mg
  • Fiber: <1 g
  • Sugar: 14 g

Apple Cider Doughnuts

Apple Cider Doughnuts

Makes 18 mini doughnuts

30 minutes or fewer

You can make your own superfine sugar to dust doughnuts by pulsing granulated sugar in a food processor several times.
  • 1 ¼ cups all-purpose flour
  • ½ cup sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • ⅛ tsp. ground cloves
  • 1 cup apple cider
  • 1 ½ tsp. egg replacer, such as Ener-G
  • ⅓ cup soymilk
  • 5 Tbs. apple butter or applesauce
  • 4 Tbs. nonhydrogenated vegan margarine
  • ½ cup superfine sugar

1. Preheat oven to 350°F. Coat doughnut pan with cooking spray.

2. Whisk together flour, sugar, baking powder, cinnamon, nutmeg, salt, and cloves in large bowl.

3. Bring cider to a boil in small saucepan. Boil 10 minutes, or until liquid is reduced to 1/3 cup; remove from heat. Whisk egg replacer with 2 Tbs. water in small bowl; stir this mixture into cider reduction. Add soymilk, apple butter, and margarine, stirring until margarine is melted. Cool.

4. Stir cider mixture into flour mixture.

5. Fill each doughnut mold half full with batter. Bake 12 minutes, or until toothpick comes out clean. Roll hot doughnuts in superfine sugar.

September 2009

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These were relatively easy to make and yummy. Yes, they were gooey inside and the consistency was nothing like store-bought doughnuts but I took that as a virtue and I liked it. I guess mini-doughnut pan sizes differ because mine made 21 doughnuts and that was with filling each one full rather than half-full.

J M - 2015-10-18 00:01:24

Applesauce is a good egg substitute. I ran out of eggs, so I substituted 3 TBSP of applesauce for the 1 egg, for 8 TBSP applesauce total. This also added a lot of sweetness, so you may be able to cut out the sugar all together, if you wish to avoid processed sugar.

Kathleen - 2012-11-09 02:20:33

I make these usually on Sunday morning and they are a big hit in my house. I use a small doughnut pan (they are about 1-1/2 inches across) and they come out delicious every time.

Laurie - 2012-06-28 15:09:13

Any advice for getting them to rise more?

Kap - 2011-11-23 01:25:26

Any advice for getting them to rise more?

Kap - 2011-11-23 01:07:27

RE: Jeanne The egg replacer called for is the equivalent of 1 egg, but you might need to cut back on the liquid a little. And yes, equal amounts of dairy milk should be fine.

Kelly O - 2011-10-27 12:21:33

Is it ok to replace soymilk with the same amt of cow's milk? and how much egg would I use instead of using egg replacer? I don't have a donut baking pan. I was thinking of making this into rounds and trying to bake donut holes instead. Thoughts? and thanks for the recipe -- jb

Jeanne B. - 2011-09-14 19:59:16

RE: Sam C- these are cake doughnuts, not fried. Try the mini doughnut recipe- it is very good and for frying vs baked.

LKS - 2010-03-07 06:45:14

I followed the recipe precisely and the dough was very wet for doughnuts, yielding a cake-like consistency rather than a doughnut-like one. I added additional flour, salt, and baking powder to the second batch with a slightly drier but still cakey result.

Sam C - 2010-02-07 14:05:11

I followed the instructions exactly and the first batch tasted undercooked. Baked the second batch a little longer and the texture was still soft and gummy. They tasted good but I did not like the texture. Definitely eat them the first day as they become limp. I was really looking forward to this recipe but unfortunately will not recommend.

Sherrie - 2011-12-11 17:35:22