Baked Apple Cider Donuts (Egg & Dairy-Free)

Baked Apple Cider Donuts (Egg & Dairy-Free)

Apple Cider Baked Donuts

Baked donuts are like a super moist cake with glaze on top and even better when they are dairy-free! This recipe provides fall comfort and is based off coconut milk and vegetable oil versus the traditional milk and eggs...making it easy for the whole family to enjoy. While I am not Vegan myself, it is safe to say I could not tell the difference. We devoured quite a few within the first hour...

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 18 Donuts


  • 2 c all-purpose flour
  • 1.5 c apple cider
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.25 tsp cinnamon
  • .25 tsp nutmeg
  • .25 tsp salt
  • 2 Tb unsalted butter
  • .5 c vegetable oil
  • 1 c sugar
  • .75 c coconut milk
  • .25 c water
  • 1 tsp vanilla extract
  • 2 c powdered sugar for glaze
  • .25 c coconut milk for glaze
  • 1 c brown sugar for glaze
  • 1 Tb cinnamon for glaze

Cooking Directions

  1. Begin by preheating oven to 375 degrees Fahrenheit and spraying the donut pan with a non-stick spray.
  2. Reduce the apple cider sauce over medium high heat in a saucepan until it thickens to half of a cup.
  3. In a large mixing bowl, add the dry ingredients: flour, baking soda, baking powder, sugar, cinnamon, nutmeg, and salt and whisk together.
  4. In a separate mixing bowl, add all wet ingredients of melted butter, vegetable oil (in place of eggs), coconut milk, water, and vanilla extract.
  5. Then, add in the flour mixture to the wet ingredients gradually stirring between each addition. Stir until evenly combined.
  6. Pour batter into a large Ziplock bag and cut a corner off. Squeeze the batter into each cavity of the pan until 3/4 full.
  7. Bake for 10-12 minutes and remove from oven to cool for at least 5 minutes.
  8. To make the glaze, combine powdered sugar, coconut milk, brown sugar, and cinnamon in a bowl. Carefully dip each donut into the bowl and flip onto a rack to set overnight.
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