When Jeremy and I first got married 10 years ago we lived briefly in Rockford, IL. During our short six months as newlyweds in Illinois, we managed to make one trip to Winnebago to visit Edward’s Apple Orchard just a mere 9 miles from where our loft was located in downtown Rockford. And it was there that Jeremy and I first had apple cider donuts and have been just slightly obsessed every since.
It’s hard to put into words what it’s like to bite into a fluffy, soft on the inside, barely crisp on the outside donut that tastes like the most delicious, fresh glass of apple cider and is covered, with the most perfect coating of cinnamon and sugar. But that’s exactly what it was like to eat one of their apple cider donuts and we would talk about how much we missed them every single year when fall would roll around.
And then something amazing happened. A couple of years ago we discovered this little cider mill in Belton, MO that served….can you guess? YES…APPLE. CIDER. DONUTS. And they were perfect. Just like we remembered the ones from Edward’s Apple Orchard tasting. And we aren’t the only ones obsessed—go to Dunn’s Cider Mill at any point while they are open during the fall and you will be find a line that goes out the door into the parking lot. Is it worth the wait? Absolutely!
These donuts are my attempt to make our own homemade, slightly healthier apple cider donuts. Since they are baked, they’re more cake like and dense but so, soooo good. Added bonuses include NO oil, sugar or gluten and of course they are vegan! My kids couldn’t keep there hands off of them and honestly neither could the adults.
We had a little fun with ours and made an apple cider donut sundae with homemade vegan ice cream and my homemade salted caramel sauce…maybe it was just a tad overboard but delicious nonetheless. 😀
Hope you enjoy them as much as we did!
- ⅓ c. Xylitol (or sucanat, coconut sugar, stevia, etc)
- ¼ c. Agave (or maple syrup)
- 2 t. Pure Vanilla Extract
- ¼ t. Sea Salt
- 1 t. Ground Cinnamon
- ⅛ t. Ground Ginger
- ⅛ t. Apple Pie Spice (or nutmeg)
- ⅓ c. No-Sugar Added Apple Butter (you could also use unsweetened applesauce...my apple butter was only sweetened with 100% pure apple juice)
- ¾ c. Apple Cider (NOT Vinegar)
- 1 ½ c. Almond Flour
- 1 c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
- 2 t. Baking Powder
- ½ t. Baking Soda
- ⅓ c. Aquafaba
- 1 ½ c. Powdered Erythritol
- ¼ c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
- ½ c. Apple Cider
- ¼ c. No-Sugar Added Apple Butter
- 2 t. Pure Vanilla Extract
- Preheat oven to 375 degrees. Grease or spray a donut pan with coconut oil non-stick spray.
- In the bowl of an electric mixer on low speed, beat together the xylitol, agave, vanilla, salt, cinnamon, ginger and apple pie spice.
- Add the applesauce and apple cider and beat once more to combine.
- Add the almond flour, gluten-free flour, baking powder and baking soda and beat again to combine.
- In a small bowl, whisk the aquafaba with a whisk until soft peaks form or until foamy. Gently fold into the donut batter.
- Spoon the batter evenly into the donut pan.
- Bake for 20-22 minutes until the edges are brown and tops appear dry. Mine took 20 minutes.
- Cool for 5-10 minutes in the pan and then gently flip onto a cooling rack and let cool completely. Meanwhile make the apple cider glaze.
- In a small bowl whisk together all the glaze ingredients.
- When donuts have completely cooled, dip each donut in the glaze and let dry. Dip once more and let the glaze dry again.
- We thought the donuts were better the second day but feel free to enjoy immediately if you like!