Vegan Apple Cider Donuts Recipe: How to Make Vegan Donuts

For the donuts:

• 1 tablespoon flaxseed meal
• 2½ tablespoons water
• 3 tablespoons coconut oil, melted, or unsweetened applesauce
• 1 teaspoon vanilla extract
• ¼ cup almond milk, oat milk, soy milk, or other non-dairy milk
• 1 packet active dry yeast (about 2¼ teaspoons)
• ½ cup apple cider or apple juice
• 2½ cups bread flour or all-purpose flour, sifted
• ½ teaspoon salt
• ¼ cup sugar, brown sugar, or maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• 1-quart vegetable oil

For the glaze:

• 2 cups confectioners’ sugar, sifted
• 2 tablespoons non-dairy milk, room temperature
• 2 tablespoons apple cider
• 2 teaspoons cinnamon
• ⅛ teaspoon salt

Note: The total time does not include 1 hour of inactive time.

Make the donuts:

1. 1

   In a medium bowl, combine the flaxseed meal and water. Set the mixture aside to thicken for at least 5 minutes, allowing the vegan “egg” alternative to form.

2. 2

   Add the melted coconut oil and vanilla extract to the flax egg and whisk to incorporate.

3. 3

   In a small saucepan over low heat, warm the almond milk. When steam appears on the surface of the milk, transfer it to a small bowl.

4. 4

   Add the yeast to the milk and let it stand until it is foamy, at least 5 minutes.

5. 5

   Add the apple cider to the yeast mixture and stir to incorporate.

6. 6

   In a large mixing bowl, whisk together the flour, salt, granulated sugar, cinnamon, cardamom, and nutmeg.

7. 7

   Add the yeast mixture to the dry ingredients, followed by the flaxseed meal mixture. Using a wooden spoon, stir together the dry and wet ingredients until a thick, shaggy dough forms.

8. 8

   Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment. Using the mixer, knead the dough until it is elastic and glossy and clings to the hook, about 7–8 minutes. Alternatively, knead the dough by hand on a lightly floured surface.

9. 9

   Place the dough in a lightly greased large bowl and cover it with plastic wrap. Let it rise in a warm spot on the counter or place it in the refrigerator until it doubles in size, about 1 hour.

10. 10

    In a Dutch oven over medium-high heat, warm the oil.

11. 11

    Lightly coat a clean working surface with flour.

12. 12

    Turn the dough out onto the floured surface and roll it out into a ½–1-inch-thick sheet. Using either a cookie-cutter, donut cutter, or paring knife, punch out rings or rounds from the dough.

13. 13

    Carefully add the donuts to the hot oil (no more than 2 at a time) and fry until they are golden brown, about 3–4 minutes per side.

14. 14

    Using a slotted spoon, remove the donuts and transfer them to a cooling rack or a baking sheet lined with paper towels. Repeat this process with the remaining donuts.

Prepare the glaze and assemble the donuts:

1. 1

   In a medium bowl, whisk together powdered sugar, almond milk, apple cider, cinnamon, and salt until completely smooth. If the glaze is too thick, thin it out with a few splashes of almond milk.

2. 2

   Dip each side of the donut into the glaze. Set the glazed donuts on a wire rack set inside a baking sheet to dry. Once the glaze has set, serve your donuts.

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