Baked Apple Cider Donuts [Vegan]

Indulge in the warmth of baked apple cider donuts, a harmonious blend of tender texture, wholesome ingredients, and rich flavor that makes them an ideal breakfast or dessert option. Crafted with oat flour, apple cider, and cinnamon, these gluten-free treats come together effortlessly for a delightful indulgence at any hour.

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Baked Apple Cider Donuts [Vegan]Is your taste buds ready for a fall treat that’s also vegan?To create scrumptious baked apple cider donuts that just happen to be vegan, you’ll need the following ingredients:

Baked Apple Cider Donuts [Vegan]

Is your taste buds ready for a fall treat that’s also vegan?

2.75 cups rolled oats or 2.75 cups oat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
2/3 cup apple cider plus more for brushing
1/2 cup almond milk
1/3 cup maple syrup
Two tablespoons of grapeseed oil or applesauce as a substitute for oil-free option.
Optional: 1/4 cup granulated sugar (for dusting)

To create scrumptious baked apple cider donuts that just happen to be vegan, you’ll need the following ingredients:

Preheat oven to 350°F. Gently grease a donut pan with a light layer of oil to prevent donuts from sticking if you’re not using a non-stick pan. Set aside.
To make oat flour, combine oats in a blender and blend on high speed until a smooth, fine powder is achieved. The blending time may vary between 3-5 minutes, contingent upon the performance of your blender. Alternatively, consider using oat flour as a suitable substitute.
Combine the oat flour, baking powder, soda, cinnamon, and salt in a large bowl. Whisk to combine.
Combine the apple cider, milk, maple syrup, and oil or applesauce in the bowl with the dry ingredients. Whisk thoroughly to ensure a smooth consistency with no visible remnants of flour. At this stage, the batter’s consistency is likely to be quite runny. Allow the batter to rest for five minutes to permit its consistency to thicken ever so slightly.
Gently spoon the batter into the prepared donut pan, ensuring not to overflow the cavity in the centre. Effortlessly remove any residual batter that may have escaped onto the pan’s surface. Bake for 10 to 12 minutes, or until the donut regains its shape when gently prodded with a finger. If the toothpick still shows a small indentation, bake for an additional 1-2 minutes.
Transfer the donuts to a wire rack, allowing them to cool for precisely 10 minutes before upending the pan and giving it a gentle bang to dislodge the donuts. Should they refuse to exit on their own, carefully insert a knife around the perimeter of each donut, then attempt removal once more. Once the donuts have finished frying, allow them to cool completely on a wire rack.
When the donuts have cooled to room temperature, prepare a shallow dish by adding a splash of apple cider. On a separate plate, sprinkle granulated sugar evenly. To glaze a donut, lightly brush its surface with the apple cider mixture and then gently place the glazed side down onto the sugared plate.
Carefully remove the baked goods from the oven and gently place them back onto their designated cooling rack to allow for proper air circulation and even cooling.
Repeat with remaining donuts. Enjoy!