The aroma of warm cinnamon, freshly reduced apple cider, and crisp golden-brown dough drifting through the kitchen is pure fall magic. These vegan apple cider donuts bring the cozy flavors of an apple orchard straight into your home—no bakery visit required.
Table of contents
Introduction
There’s something undeniably nostalgic about a fresh apple cider donut—its cakey texture, its warm spices, and the way the cinnamon sugar coating melts into the hot dough. This vegan apple cider donut recipe captures everything you love about classic New England apple cider doughnuts but without dairy, eggs, or compromise.
Unlike many vegan donuts that use shortcuts like regular apple juice or only applesauce for flavor, this recipe is deeply infused with reduced cider, fresh apples, cinnamon sticks, and a touch of maple syrup for the best apple cider flavor. The result is a donut that feels bakery-quality yet relies on simple pantry staples you likely already have on hand.
Planning an apple-picking weekend? Don’t miss my homemade apple galette recipe.
Why You’ll Love These Vegan Apple Cider Doughnuts
These apple doughnuts are:
- Ideal for fall gatherings, apple-picking trips, or cozy weekends indoors
- Perfectly spiced and delicately sweet
- Fried for that authentic orchard-style texture
- Dairy-free, eggless, and made with simple ingredients
- Easy to make ahead (the dough chills overnight!)
Main Ingredients
Quick Summary: Use this section to understand how each ingredient contributes to the structure and flavor of your donuts.
- Apples – provide natural sweetness and fresh apple flavor for the cider reduction
- Apple cider – reduced to concentrate the apple flavor and create a rich base for the donuts
- Cinnamon sticks – infuse the cider with warm, spiced notes
- All-purpose flour – forms the structure of the dough and gives a soft, cakey texture
- Sugar – sweetens the donuts and the cinnamon-sugar coating
- Vegan shortening – tenderizes the dough and helps it hold its shape while frying
- Full-fat coconut milk – adds richness and moisture, replacing dairy. You can also use other non-dairy milk like almond milk for example.
- Apple cider vinegar – reacts with baking soda to help the donuts rise
- Maple syrup – enhances the apple flavor and adds depth to the sweetness
- Vanilla extract – rounds out the flavors and adds warmth
- Cinnamon – provides classic spice and coating for the donuts
- Nutmeg – adds subtle warmth and complexity
- Fine salt – balances sweetness and enhances flavor
- Baking powder – leavening agent for soft, airy donuts
- Baking soda – works with vinegar to create lift
- Neutral oil for frying, such as light olive oil, avocado oil, or peanut oil – produces a crisp, golden-brown exterior
See the recipe card for quantities.
Step-by-Step: How to Make Vegan Apple Cider Donuts
Quick Summary: Reduce the cider → mix the dough → chill → cut → fry → coat.*
1. Make the Apple Cider Reduction
Cook chopped fresh apples, apple cider, and cinnamon sticks in a medium saucepan until softened. Remove the lid and continue reducing until thickened. Puree into a smooth sauce (using a food processor, blender, or immersion blender).
You should end up with 1 cup of reduced cider puree—this is your flavor powerhouse.
2. Whisk the Dry Ingredients
Combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and fine salt in a large bowl.
3. Mix the Wet Ingredients
In a separate bowl, whisk coconut milk, apple cider vinegar, maple syrup, and vanilla extract.
4. Cream Sugar + Shortening
Beat the sugar and vegan shortening until fluffy, using a hand mixer or stand mixer. Add the cooled cider puree.
5. Combine Wet + Dry
With the mixer on low:
- Add half the dry ingredients
- Add all wet ingredients
- Finish with remaining dry ingredients
You’ll have a thick, sticky dough reminiscent of cake batter but firmer.
6. Chill the Dough
Scrape dough onto a flour-dusted parchment paper–lined baking sheet.
Flatten to ½ inch thick.
Chill under plastic wrap for at least 2 hours or overnight for best flavor.
Pro Tip: Overnight chilling gives the dough a cakier texture and makes it easier to cut.
7. Cut the Donuts
Use a floured doughnut cutter or two round cutters (one large, one small). Rework scraps gently and cut again.
8. Fry Until Golden Brown
Heat oil to 350°F in a deep, heavy pot. Use a deep-fry thermometer to maintain consistent temperature.
Fry donuts for about 2 minutes per side, until golden and puffed.
Cool briefly on a cooling rack set over a baking sheet.
9. Coat in Cinnamon Sugar
While still warm, toss each donut in a cinnamon-sugar mixture. This creates a slightly crisp, caramelized crust.
Recipe Variations
Vegan Cinnamon Sugar Donut Holes: Use leftover donut centers and fry them! They cook in 45–60 seconds.
Apple Cider Cake Donuts (Baked Version): Although this recipe is fried, you can spoon the batter into a donut pan and bake at 350°F for 12–15 minutes.
Note: They’ll be softer and less crisp.
Gluten-Free Apple Cider Donuts: Use a high-quality 1-1 gluten-free flour blend in place of all-purpose flour
Refined Sugar-Free Donuts: Swap white granulated sugar with maple sugar or coconut sugar in both the donut batter and cinnamon sugar coating.
Whole Grain Apple Cider Donuts: use spelt flour in place of all-purpose flour
Apple Sauce – use store-bought unsweetened applesauce instead of making your own sauce with apple cider and fresh apple.
Apple Butter – if you use apple butter reduce the amount of sugar or maple syrup in the dough.
Expert Tips & Tricks
For the Best Apple Flavor: Use fresh cider—not regular apple juice—and reduce it deeply.
Chill the Dough Thoroughly: This prevents the dough from absorbing excess oil and helps it hold its shape during frying.
Maintain Oil Temperature: Let the oil return to 350°F between batches.
If oil is too cool → greasy donuts
If too hot → dark outside, raw inside
Use the Right Tools: A kitchen spider or slotted spoon makes frying safer and easier.
Make-Ahead Tip: The dough can rest in the fridge for up to 24 hours.
Serving Suggestions
These donuts are incredible when eaten warm, fresh from the fryer. Enjoy them with:
- Warm apple cider
- Homemade hot coffee
- A fall brunch spread
- A topping of maple glaze or powdered sugar
If you’re planning an apple-themed day, pair these with my apple cake recipe for a cozy harvest dessert table.
Storage
Store leftover donuts in an airtight container at room temperature. They keep well for 24 hours.
To refresh: Warm in a low oven (250°F) for 5–7 minutes.
Recipe FAQs
Yes! For a baked option, spoon batter into a donut pan and bake at 350°F for 12–15 minutes. They won’t be as crisp but still delicious.
Reducing the cider concentrates its apple flavor and removes excess water, giving the donuts a deeper, richer taste.
Absolutely. Chilling overnight results in cleaner cuts and better texture.
No—apple cider vinegar is too acidic. You can add a teaspoon to brighten the flavor, but you still need real cider for the reduction.
This dough should feel sticky; it’s similar to a cake donut dough. Dust your hands generously with flour when shaping and cutting.
Yes. Freeze the dough (uncut) tightly wrapped. Thaw overnight in the fridge before rolling and cutting.
Final Thoughts
These vegan apple cider donuts are more than just a treat—they’re a little slice of fall nostalgia you can make at home any time. From the rich apple cider reduction to the golden-brown fried dough and cinnamon sugar coating, every bite delivers that perfect balance of sweetness, spice, and apple flavor.
Whether you’re making them for a weekend brunch, a cozy autumn afternoon, or an apple-picking celebration, this vegan apple cider donut recipe is approachable, reliable, and endlessly customizable. Don’t shy away from experimenting with donut holes, gluten-free flour blends, or a touch of maple glaze to make the recipe your own.
Remember, the key to the best results is chilling the dough, carefully monitoring the hot oil, and rolling the donuts in cinnamon sugar while warm. Keep these tips in mind, and you’ll have bakery-quality donuts that friends and family will rave about.
Enjoy your vegan apple cider doughnuts fresh, warm, and with a hot cup of cider—or save leftovers in an airtight container for a delicious treat the next day.
Pro Tip: Pair them with your favorite fall desserts like apple pie or a cozy vegan chocolate cake to create the ultimate autumn spread.
More Cozy Fall Recipes to Try
- Sourdough Focaccia Bread Recipe (Easy – No-Knead)
- Easy Sourdough Scones Recipe – Buttery, Flaky & Delicious
- Easy One Bowl Cranberry Orange Loaf Cake Recipe
- Easy Gluten Free Pumpkin Bread Recipe (Dairy-Free)
- Maple Spice Cake with Wine Poached Pears
- Apple Cake
- Easy Vegan Pumpkin Pie Recipe (Gluten-Free Option)
- Vegan Hidden Rose Apple Galette
- Easy Vegan Pumpkin Muffins Recipe
- Whole Berry Cranberry Sauce Recipe
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Vegan Apple Cider Donuts (Old Fashioned Recipe)
Ingredients
- 2 medium apples
- 375 g apple cider (1-1/2 cups)
- 2 cinnamon sticks (or 1 tsp ground cinnamon)
- 490 g all-purpose flour (3-1/2 cups)
- 133 g sugar (2/3 cups)
- 3 tbs vegan shortening (or vegan butter)
- 80 g full fat coconut milk (1/3 cup)
- 1 tsp apple cider vinegar
- 85 g maple syrup (1/4 cup)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp kosher salt
- 4 tsp baking powder
- 1/4 tsp baking soda
- Neutral oil for frying such as light olive oil, avocado oil, peanut oil
Cinnamon Sugar Coating
- 200 g sugar (1 cup)
- 1 tbs cinnamon
Instructions
- Core and chop the apples with the peel on. In a medium saucepan, combine apples, apple cider, and cinnamon sticks. Cook covered over medium heat until softened, about 5 minutes, then uncover and reduce for another 5 minutes. Remove cinnamon sticks and puree until smooth. Reduce further if needed to yield 1 cup. Let cool slightly.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate bowl, whisk coconut milk, apple cider vinegar, maple syrup, and vanilla extract. Set aside.
- Using a hand or stand mixer with a paddle attachment, beat sugar and vegan shortening until creamy, about 2 minutes. Gradually mix in the cooled apple sauce, scraping down the bowl as needed.
- On low speed, add half the flour mixture, then all the wet ingredients, then the remaining flour mixture. Mix until combined into a sticky dough, about 2 minutes.
- Line a quarter sheet pan with parchment paper and dust with flour. Transfer the dough and shape into a rectangle about ½ inch thick. Wrap with plastic wrap and refrigerate for at least 2 hours or overnight.
- Heat 2 inches of neutral oil in a deep, heavy-bottomed pot to 350°F. Place a cooling rack over a baking sheet. Mix sugar and cinnamon for the coating in a small bowl.
- Flour a doughnut cutter and cut out donuts and centers, reworking scraps as needed.
- Once the dough has chilled, fill a heavy-bottomed pot with about 2 inches of oil and heat over medium-high to 350˚F using a candy or deep-fry thermometer to measure temperature. Place a cooling rack over a sheet pan.
- Fry donuts in small batches for about 2 minutes per side, maintaining 350°F. Transfer to the cooling rack to drain.
- While still warm, roll donuts in the cinnamon sugar mixture and serve.
Notes
- Leftovers will keep through the following day if kept in an airtight container or bag at room temperature.
Kaity Farrell
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Amanda
Hi! You listed the amount of sugar divided, but didn’t specify how much sugar to use in the shortening mixture. How much sugar gets mixed with the shortening? Thanks!
Kaity Farrell
Oh gosh! Thank you bringing that to my attention. It should say 2/3 cup sugar to mix with the shortening. The remaining 1 cup is for the cinnamon sugar coating. I’ll update the recipe card!