Baked apple cider doughnuts

It’s that time again! This month’s SOS Kitchen Challenge features one of my favourite fall foods–a fruit that is delicious, nutritious and has more varieties than I count–apples!

Hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living, the SOS challenge invites bloggers to create new recipes based on one key ingredient. But there are requirements: it has to be vegan and contain only natural, whole foods and no refined sugars.

There are a million and one things that can be done with apples, but since this is a baking blog, what other than a sweet apple treat?  My mini doughnut pans have been feeling quite neglected lately, so I decided to come up with a healthier version of traditional deep-fried apple cider doughnuts. These mini treats have a light, cakey consistency and highlight the flavours of fall–cinnamon, nutmeg and apple cider–much like the cider doughnuts that are sold at local cider mills as part of the annual harvest tradition. Break out the cider and enjoy!

Baked Apple Cider Doughnuts | A Dash of Compassion

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Baked apple cider doughnuts


  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup Sucanat
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup apple cider
  • 1 tbsp sunflower or canola oil
  • 2 tbsp nondairy milk
  • 1/2 tsp apple cider vinegar


    1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    2. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the Sucanat, maple syrup, applesauce, apple cider, oil, nondairy milk and vinegar.
    3. Slowly add the flour mixture to the liquid mixture and mix until no large lumps remain. Be careful not to overmix.
    4. Spoon the mixture into mini doughnuts pans, filling about 3/4 full. Smooth out with a clean finger if needed.
    5. Bake at 350 degrees for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
    6. Allow the doughnuts to cool completely in the pan before attempting to remove them.

Cinnamon sugar topping:

  1. In a small bowl, combine equal parts cinnamon and Sucanat that have been ground in a spice or coffee grinder. Dip the top of each doughnut in the bowl to cover with the cinnamon sugar.



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5 Responses to “Baked apple cider doughnuts”

  1. Sava — September 12, 2010 @ 11:23 pm

    These look delightful!
    It seems they were named properly :)

    I think I will try these out!

  2. Kim — September 16, 2010 @ 2:50 pm

    These are beautiful! I've never heard of a mini doughnuts pan – how awesome. I Want to try converting these to be me-friendly someday! Thanks for sharing and participating in the SOS. :)
    Kim |

  3. Nicole — September 16, 2010 @ 3:46 pm

    Thanks, Kim! I added a link to where you can buy the mini doughnut pans online. Let me know if you have success adapting them.

  4. Noelle — September 25, 2010 @ 4:21 am

    I want some! Great recipe!!

  5. eatme_delicious — October 24, 2010 @ 6:11 pm

    What gorgeous doughnuts! I love that they're so healthy too.

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