Morning made simple

Welcome to your new fall favorite! These soft, cakey apple cider donuts are baked instead of fried and are naturally vegan and gluten-free! Easy to make, the reduced apple cider imparts a rich and unrestrained apple and cinnamon flavor throughout the donuts. Looking for more apple desserts? Check out our Vegan Apple Cake. It’s moist, delicious, and gorgeous!


  • 2 1/4 cups apple cider, reduced to 3/4 cup, room temperature
  • 3 cups gluten free 1:1 baking flour blend
  • 1 tablespoon arrowroot starch
  • 1 tablespoon ground cinnamon, divided
  • 1/3 teaspoon cardamom
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon ginger
  • 3 teaspoons baking powder
  • 1/3 teaspoon sea salt
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt, room temperature
  • ½ cup maple syrup
  • 1/2 cup coconut sugar
  • 1/3 cup Forager Project Cashewmilk, room temperature
  • 3 tablespoons unsweetened applesauce, room temperature
  • 1 1/2 teaspoons vanilla extract
  • ¾ cup granulated sugar


  • Bring the apple cider to a boil in a medium saucepan on the stove top. Reduce the heat to medium, and reduce the apple cider to about ¾ cup, whisking every so often. This should take 15-20 minutes. Allow the apple cider to fully cool to room temperature before making the batter. You can also do this the night before to save time if you’re making these in the morning.
  • Preheat the oven to 350ºF. Grease two large silicone donut pans or two-three mini donut pans lightly with oil. If using silicone, place the donut pans onto a baking sheet for easier baking. Measure and weigh the remaining ingredients.
  • In a large bowl, whisk together the room temperature apple cider, Forager Project Unsweetened Plain Cashewmilk Yogurt, applesauce, Forager Project Cashewmilk, maple syrup, coconut sugar, and vanilla extract. Add in 1 ½ teaspoons of cinnamon, followed by the nutmeg, cardamom, ginger, baking powder, and sea salt, and whisk until combined. Then add in the flour and arrowroot starch, and use a rubber spatula to gently mix the dry ingredients until it’s just combined into the wet ingredients.
  • Spoon the batter into a large piping bag, and cut the tip off. Pipe the batter into the donut cavities until about 2/3 of the way full. You should yield about 6 large donuts, or 12-15 mini donuts.
  • Place the donuts into the oven, and bake for about 15-17 minutes, or until a toothpick comes out clean. While the donuts are baking, you can prepare the cinnamon sugar mixture (see step 7). Remove from the oven, and allow the donuts to cool in their pans for 5 minutes, then carefully transfer them to a cooling rack.
  • Melt the vegan butter or coconut oil. Whisk together the remaining sugar and cinnamon in a separate bowl.
  • Brush each donut lightly with the melted oil. Then dip each donut into the cinnamon sugar mixture, flipping over to coat each side evenly.
  • Serve the apple cider donuts warm and enjoy!
Cooling rack covered in cinnamon sugar dusted apple cider donuts.