Apple Cider Donut Holes
Hello & Happy Wednesday!!
I don’t know about you, but when the cold weather hits, I’m all about some warm apple cider! Although I’m honestly not a huge fan of the “baked” donut varieties, yes, they pack less calories, but yes..
They have the texture of a muffin and not like that of a donut!
However, if done right, you can take an everyday baked donut and make a FAB donut! While brainstorming about the perfect holiday apple cider themed dessert, I stumbled upon the idea of doing donut holes and the rest is history!
What I love about this recipe is that it involves minimal ingredients, is effortless, you can use a muffin tin or a cake pop maker ($15), can make them in bulk, the donut itself has minimal sugar derived from applesauce, it may actually still work without the vegan egg, and they have wonderful aesthetic appeal!
Notes: The downside to this recipe is that with the icing they can’t be made far in advance as it won’t hold up or will dry out, but to circumvent the issue you can simply go for the more classic coating of just cinnamon and sugar!
If you’re looking for that perf vegan holiday bite to wow your guests this Christmas, you need to try my Apple Cider Donut Holes!
Why this recipe rocks:
Can easily be made in bulk
Perf for the holidays!
Non vegan approved
Eat Drink Shrink
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1/3 cup lApplesauce
- 1/3 cup coconut sugar
- 1 tbs. Follow Your Heart vegan egg mine with almond milk
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1 1/3 cups all purpose four
- 1/2 cup apple cider reduction (from 2 cups cider see step 1)
- 2 cups powdered sugar
- 2 tablespoons apple cider
- Place 2 cups of apple cider in a small saucepan. Bring to a simmer over medium-low heat and simmer gently for 20-30 minutes until reduced to 1/2 cup. Set aside to cool to room temperature.
- Preheat the oven to 400°F and Thoroughly grease a 24-count mini muffin tin or. use a cake up maker. (I did this). Using a hand mixer or stand mixer, beat the applesauce and coconut sugar and vegan egg until combined. Add the baking powder, baking soda, cinnamon, salt, and vanilla, beat to combine. Add half the flour, beat until combined. Add the cider reduction, beat until combined. Add the remaining flour, beat until combined, being careful not to overmix.
- Divide the batter between 22 mini muffin cups or cake pop molds. Use a cookie scoop and placed a heaping 2 teaspoons of batter into each cup. Bake for 8-10 minutes 0r 3-4 if in cake pop maker, until the top springs back when you press it. Place pan on a rack to cool.
- To make the glaze, whisk the powdered sugar with apple cider until smooth. Dip or spoon the glaze over the donut holes until covered. I dip them into the glaze, roll them around and then remove with a fork and place on a rack for the excess glaze to drip off. Allow to sit at room temperature for an hour or two so the glaze can firm up.