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  • Writer's pictureMessy Vegan Baker

Vegan Apple Cider Doughnuts

Updated: Jan 1, 2022

Such a fun and simple (ish) recipe to make! These doughnuts combine the sweet crisp flavors of the apples with warm spices like cinnamon into one delectable treat.






2 tbsp ground flaxseeds

4 tbsp warm water

3 1/2 c flour

1 tbsp baking powder

1 1/2 tsp cinnamon

1 tsp salt

1 1/3 c granulated sugar

1 c apple cider (the drink, NOT the vinegar)

1/4 c plant based milk, at room temp

1/4 c vegan butter, melted then cooled

8 c neutral oil like canola or vegetable oil


1 tsp cinnamon

2/3 c granulated sugar


  1. In a microwave safe bowl, melt your vegan butter, and set it aside to cool

  2. Whisk the ground flaxseeds and water together in another bowl, and set aside to gel

  3. Melt the vegan butter and set aside to cool

  4. In a small saucepan over medium heat, heat the apple cider until it’s reduced to 1/3 c, then take it off the heat and let it cool

  5. Whisk together the flour, baking powder, and salt in a bowl and set aside

  6. In a stand mixer, or in a mixing bowl, beat the sugar and flaxseed eggs together until well combined

  7. Add the plant based milk, reduced apple cider, and the melted but cooled butter and mix until well combined

  8. Slowly add the dry ingredients in increments

  9. Once the dough begins to get thick, you can either start to kneed it by hand, or use the dough hook until the dough is slightly sticky, but hold together

  10. If the dough is in the mixer, lightly flour a work surface, and roll your dough out to 1/2 inch thickness (if your dough retracts when you start to roll it out, let it rest for a few minutes and try again)

  11. With a round cutter (I’ve also used the rim of a glass and the end of a baster) cut out your doughnuts and place them on a baking sheet

  12. Try not to keep rolling out your dough too much or it will get tough

  13. In a dutch oven or big saucepan, heat the oil to 375 degrees F

  14. While the oil is heating, mix the cinnamon and sugar in a wide set bowl, or on a plate (you’ll be dunking your doughnuts in it)

  15. Carefully add a few doughnuts to the oil (I like to test the oil with dough scraps so that if it burns, I didn’t waste a doughnut)

  16. After 45 seconds to 1 minute, or when the bottom of the doughnuts should be golden brown, flip them and let them cook for another 30ish seconds or until golden brown

  17. If/when you fry the doughnut holes, the first side will take 30 - 45 seconds to cook and 20 is seconds for the other side

  18. Repeat until all of the doughnuts and doughnut holes are cooked

  19. Place on a plate lined with a brown paper bag or paper towels to soak up the excess oil

  20. Let the doughnuts cool for a minute or so, then dip them in the cinnamon sugar mixture and set on a baking sheet

  21. Eat them when they’re fresh or the best flavor (they make for a great snack while you’re frying the other doughnuts 😉), but keep them in an airtight container for up to a week

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