These light and fluffy baked apple cider donuts are full of apple spice flavor without any of the heavy grease you find in a traditional fried donut with a brown sugar topping.
In this Post: Everything you need for Baked Apple Cider Donuts
Confession? I’ve never been a huge fan of fried donuts. I didn’t grow up eating fried foods, and as a result they pretty much always give me a stomach ache about 30 minutes post-consumption. If you’re like me, but still want to indulge in the delicacies of fall flavors, worry not! These Baked Apple Cider Donuts are fluffy and moist with the perfect amount of cinnamon and spices. Instead of a glaze, the brown sugar topping adds a subtle crunchy texture and a bit of added sweetness so that you (or your kids) don’t realize you’re eating something that’s actually pretty healthy. You’re welcome.
- Whole wheat pastry flour: Whole grains for added fiber and nutrients.
- Brown sugar: Makes the donut sweeter as well as the topping.
- White sugar: Also used to sweeten the donut.
- Flax seed meal: Tasteless, but adds important omega 3 fatty acids as well as other vitamins.
- Wheat germ: I use a honey crunch toasted wheat germ to a bit of flavor along with a bevy of nutrients.
- Baking powder and baking soda: Helps the donuts to rise and leaven.
- Salt: Balances out the flavors and enhances the natural taste.
- Warm spices: Cinnamon, nutmeg, and ground ginger give these donuts that signature warm taste of fall.
- Apple cider: Adds that signature sweet and tart apple flavor.
- Egg: Acts as a binding agent in the donut.
- Yogurt: The acidity of yogurt helps with the leavening, as well as adds moisture to the dough.
- Coconut oil: A healthier oil choice that adds moisture to the batter.
- Vanilla: Sweetens and flavors the donuts.
How to Make Baked Apple Cider Donuts
Start your Baked Apple Cider Donuts by mixing your dry ingredients in a large bowl or the bowl of a stand mixer.
Add the flour, baking soda, baking powder, flax seed meal, and wheat germ to the bowl.
Followed by both types of sugar.
And finish with the cinnamon, nutmeg, ground ginger, and salt.
Whisk the dry ingredients until evenly mixed.
Then in a separate bowl, add the apple cider vinegar.
Then add the egg and yogurt.
Followed by the coconut oil and vanilla extract. Whisk until mixed.
Then add the wet ingredients to the dry and stir until fully combined into a thick dough like batter.
Then fill your prepared donut pan with the dough and bake at 400 degrees for about 8 minutes, or until a toothpick comes out clean.
Once baked, remove from the pan and cool on a wire rack.
While cake donuts cool, make your topping by mixing the brown sugar, wheat germ, and cinnamon.
When donuts are cool enough to grab in your hands, but still slightly warm, take them and dip them in the cinnamon sugar mixture.
Serve and enjoy your Baked Apple Cider Donuts!
Frequently Asked Questions
Should donuts be baked or fried?
Donuts can be both fried and baked! But if you’re talking classic, old-fashioned donuts, they were always fried. These days, most cake donuts are baked.
How long do apple cider donuts stay fresh?
Kept in an airtight container at room temperature, your donuts will stay fresh for a couple of days. A bit longer in the fridge. Just zap in the microwave to warm them up a bit before eating!
Do apple donuts need to be refrigerated?
They don’t need to be kept in the fridge, but if you want them to keep longer or you live somewhere warmer, it’s probably better to keep them in the refrigerator.
More Fall REcipes
- Apple Cinnamon Buckwheat Pancakes
- New England Hermit Cookie Bars
- Best Apple Pie Protein Smoothie
- Cinnamon Baked Apples with Walnuts
- Healthy Pumpkin Muffins
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your treat.
A sweet taste of fall that sneaks in some nutrients, these Baked Apple Cider Donuts will be a hit with your whole family.
No fork required.
Baked Apple Cider Donuts
- 1 ¼ cup whole wheat pastry flour
- ¼ cup brown sugar (packed)
- ¼ cup white sugar
- ¼ cup flax seed meal
- ¼ cup toasted wheat germ (honey crunch or regular)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup apple cider
- 1 egg
- ¼ cup plain yogurt (low fat)
- 2 tablespoons coconut oil (melted & cooled)
- ½ teaspoon vanilla
Brown Sugar Topping
- 2 tablespoons brown sugar
- 2 tablespoons honey crunch toasted wheat germ
- 1 teaspoon cinnamon
- Pre-heat oven to 400 degrees and spray donut pan with cooking spray.
- In a large bowl, whisk together dry ingredients: whole wheat pastry flour through ground ginger.
- In a medium bowl, whisk together wet ingredients: apple cider through vanilla. Slowly incorporate wet ingredients into the dry ingredients. Stir until just combined, careful not to over-mix.
- Fill donut pan 1/4 cup at a time using a measuring cup or ice cream scoop.
- Bake for 8-9 minutes or until toothpick comes out clean. Let donuts cool on rack for 10 minutes.
- While donuts are cooling, mix together brown sugar topping. After donuts have cooled for 10 minutes, remove from pan and dip in the brown sugar topping. It’s important to do this while donuts are still slightly warm.
- Serve donuts warm or at room temperature.